Fittings | Empanadas de verde with rice and chicken
4 green bananas
1 cup of cooked rice
1 fine chopped pearl onion
2 cloves of garlic crushed and finely chopped
1 pinch of cumin
1 tablespoon of butter < br> 1 tablespoon oil
1 cup cooked and shredded chicken meat
1/4 cup pre-cooked peas
1 yellow carrot cooked and chopped into small dice
1/2 chopped red bell peppers Fine
Cook the peeled and chopped greens by hand in very hot, salted water until they are very soft.
Take them out one by one to a tray and crush them with a mallet or rolling pin.
Beat them, crush them and Stretch them until you get a very elastic dough.
If necessary, put some cooking water to obtain that elasticity, and with your hands smeared with oil, knead very well, cover and reserve hot. > In a frying pan, place the butter and the oil, brown the onion, garlic and pepper; incorporate the chicken, rice, peas and carrots.
Add the cumin, stir and add everything and let it cook for 15 minutes.
Make small balls with green dough, stretch them in the middle of two plastics.
Place the filling, stick the edges forming the patties and fry them in very hot oil.
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