Achiote Chicken Empanadas with Mango Chutney

It's so hard to eat just one of these little chicken empanadas. Well worth the time and effort, they make a perfect appetizer to share over a bottle of chilled wine on a warm evening.

Ingredients

  • For the Mango Chutney  ·   
  • Salt (MC)  ·  1/2 teaspoon 
  • Cilantro, finely chopped (MC)  ·  2 tablespoons 
  • Limes, freshly squeezed (MC)  ·  2 
  • Mangos, small diced (MC)  ·  2 
  • Pepper (MC)  ·  1/2 teaspoon 
  • For the Empanadas  ·   
  • Boneless Skinless Chicken Thighs, cubed into ¼ inch pieces  ·  4 
  • Pepper  ·  1/2 teaspoon 
  • Salt  ·  1/2 teaspoon 
  • Vegetable Oil  ·  2 cups 
  • White Wine Vinegar  ·  1 teaspoon 
  • Water  ·  1 tablespoon 
  • Garlic cloves, minced  ·  4 
  • Herbie’s Whole Black Peppercorns  ·  1 teaspoon 
  • Herbie’s Allspice  ·  1 teaspoon 
  • Herbie’s Cumin Seeds  ·  1 teaspoon 
  • Herbie’s Oregano  ·  1 teaspoon 
  • Herbie’s Annatto Seed  ·  1 teaspoon 
  • Package Round Wonton Wrappers  ·  1 
  • Head Cabbage  ·  1 

Instructions

Empanadas are made by folding dough or bread around a stuffing, usually a variety of meat, cheese, vegetables or fruits. Annatto is derived from the seeds of the achiote trees. In this recipe we chose to use Wonton wrappers to keep the dish light and allow the chicken and spices to show.

For the Mango Chutney

Combine the diced mango, lime juice, cilantro, salt, and pepper in a bowl. Refrigerate and reserve.

For the Empanadas

  1. Crush the annatto seeds, oregano, cumin, allspice, and peppercorns using a mortar and pestle or a spice grinder. Transfer the fine mixture to a bowl and add the garlic, water, vinegar and season with salt and pepper. Mix into a paste.
  2. Combine the paste with the cubed chicken. Then take one wonton wrapper at a time and rub the edges all the way around with water. Take about 1 teaspoon of the chicken mixture and place in the middle of the wrapper. Fold the wrapper in half and press the edge firmly to seal the empanada. Feel free to fold the edge also to ensure that it is sealed. Repeat with the rest. It should make at least 14.
  3. In a medium stock pot heat 2 cups of vegetable oil to 350 degrees.
  4. Once the oil is hot fry about 4-5 at a time for about 3 min. Then remove with a slotted spoon and drain on a paper towel.

Jenny's Tip: - Serve warm with Mango chutney on top.

Note: This is a great appetizer to do for a large party because the empanadas can be frozen then re-heated in oil.

Caress Cuvée Blanc

Caress Cuvée Blanc

Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.

Chantilly

Chantilly

Chantilly, from the second Chardonnay vineyard of the Home Ranch Estate is Bill's focus on the light gold colored old-world Chablis wines.

Frolic Viognier

Frolic Viognier

Frolic is a single-varietal of the white grape Viognier from a single vineyard.

Allspice, ground

Allspice, ground

Dark-brown berries with a clove-like taste, used with vegetables, soups, pickles and sweet dishes.

Annatto Seed (whole)

Annatto Seed (whole)

Annatto seeds are small, indented, pyramid-shaped seeds with a powdery, red-oxide-like covering. The flavour is mild, somewhat peppery and earthy.

Oregano Leaves

Oregano Leaves

A strong tasting, dark-green rubbed leaf that gives excellent flavour.

Peppercorns Black Australian

Peppercorns Black Australian

Black peppercorns come in many varieties with varying degrees of heat and flavor complexity. The largest black peppercorn is grown in Innisfail, Australia, considered to be the best because it's left on the vine longer for more developed flavor.