[Recipe + Video] Chicken with Tomato Sauce Filling for Empanadas

🧂 Ingredients

• 4 chicken breasts

  (1.8 lb [0.8 kg])
• 1 teaspoon pepper

  (freshly-cracked, or ground) (whole)
• 4 clove garlic
• 2 teaspoons salt

  (or more, to taste), divided
• 1 red onion

  halved
• 1 teaspoon oregano

  (fresh leaves) or ½ teaspoon dry oregano
• 3 tablespoons olive oil
• 1 cup tomato sauce
• 2 sprigs parsley

  plus extra, minced, for garnish

Instructions

• 1 Combine chicken breasts, pepper, garlic, 1 teaspoon of salt, onion, and oregano.
  Add enough water to cover the chicken.
  
  Boil covered until chicken is very tender (20 - 30 mins), adding just enough
  water to prevent it from drying out and burning if it becomes necessary.
• 2 Cool to room temperature. Remove chicken from the liquid (you can save it and
  use it as chicken broth). Shred the chicken into very small pieces.
• 3 In a skillet heat the oil over medium heat. Add the shredded chicken and cook
  stirring until it has heated through (about 3 minutes).
  
  Pour in the tomato sauce and parsley, and cook stirring until everything is
  heated. Season with salt to taste.
• 4 Serve warm as a standalone dish, or cool to room temperature before stuffing
  empanadas and pastelones.

Nutrition Info