Grandma's chicken turnovers

Chicken Empanadillas: History and Origin

Chicken empanadillas are a very popular traditional recipe in various regions of Latin America, with variations in each country that reflect the cultural richness of regional gastronomy. This dish has its roots in Spanish influence, where empanadas were a common and simple preparation to make use of meats and vegetables.

In countries like Mexico, Venezuela, and Colombia, empanadillas or empanadas are distinguished by their fillings and cooking techniques. In Mexico, for example, they are usually prepared fried or baked with various ingredients, and in Argentina, empanadas filled with meat or chicken with delicate dough are famous. In other countries, such as Peru, the "empanadilla" exists, though with dressings and spices specific to the region. In general, chicken empanadillas are a symbol of home cooking, especially linked to traditional recipes that grandmothers pass down from generation to generation.

In some countries they are called empanadillas, in others simply empanadas, and although the base is similar—a dough filled with chicken and other ingredients—each region adds a special touch, whether in the dough, the type of cooking, or the filling. This dish represents the essence of family sharing and the simplicity of home cooking.

How to Prepare Grandma's Chicken Empanadillas

Ingredients:
Fryer, Water, Celery, Green Onion, Parsley, Chicken Bouillon Cubes, Salt, Cooking Oil, Self-Rising Flour, Milk.

Steps:

Clean the chicken.

Cut into pieces and place in a large pot with water and boil until tender.

Remove the chicken and, when cold, remove the meat from the bones.

While the chicken is cooling, add enough water to the broth to make 2 quarts and finely chopped celery, green onions, chopped parsley, chicken bouillon cubes, and salt and pepper to taste.

Let it simmer while you bone the chicken and make the dumplings.

For the dumplings: combine the flour and oil or shortening.

Use milk to make a manageable dough and roll it out thin.

Cut into strips approximately 1 1/2 inches wide and then into 4 to 5-inch strips, or break into pieces and add to the rapidly boiling broth one by one, stirring so they don't stick.

After they all boil for a few minutes, reduce the heat.

Simmer covered for 10 minutes.

If you don't have enough broth, add boiling water for more sauce on the dumplings.

While simmering, add the chicken to the dumplings.

Grandma's chicken turnovers