🍗🌮🍌 Paleo Chicken Empanadas w/ Sautéed Garlic Spinach & Plantains 🍌 🌮🍗
If you’re looking for a guilt-free and delicious dinner idea for next week, I’ve got you covered with this paleo take on a Chicken Empanada dish! The sweet soft Plantains pairs so well with the crispy Empanada crust & savory filling, they’re literally a match made in heaven! Pair that with a side of Sautéed Garlic Spinach and you’ve got yourself a full meal! This sweet and savory dish is perfect for meal preps, as the Empanada gets EVEN CRISPIER when reheated a skillet! These Chicken Empanadas are completely Paleo, as well as Gluten, Dairy, Soy, & Refined Sugar Free, so don’t feel guilty when you go back for seconds!
INGREDIENTS:
1 Lb. Boneless Skinless Chicken Thighs (cooked, shredded fine and seasoned)*
1 Cup Almond Flour
1 Cup Tapioca Flour
2 Cups Canned Coconut Cream (can also use Full Fat Coconut Milk)
4 Ripe Plantains, peeled and cut into 1” discs
1 Tbsp Coconut Oil
1/4 Cup White Balsamic Vinegar
2 Green Onions, sliced thin
8 Cups Spinach
4 Cloves of Garlic, minced
1/4 Cup @miyokoscreamery Butter
2 Eggs
2 Tbsp Water
Salt & Pepper to taste
INSTRUCTIONS:
Preheat your oven to 350°F and line a large baking sheet with parchment paper. In a large mixing bowl, combine your Almond Flour, Tapioca Flour, & Coconut Cream to form your empanada batter. This should be the consistency of a pourable batter, not a dough.
Heat a large non stick skillet over medium heat. One at a time, pour a 1/4 cup of batter on to the skillet and cook for about 2 minutes, or until the Empanada “shell” is firm enough to be scooped up by a spatula and the top is no longer runny (the top should be sticky to the touch, but leave no batter on your fingers).
Once done, flip your Empanada shell onto the parchment paper lined baking sheet with the cooked side FACING UP and the tacky side directly on your parchment paper. This should get you between 10-12 shells.
Fill one side of your shell with a heaping spoonful of filling, then fold the other side over to close your Empanadas up. Press the sides together using your fingers, or a fork for a fun, more traditional Empanada crust!
After all your Empanadas are filled, whisk together your 2 Eggs with 2 Tbsp Water and brush the egg wash on each Empanada twice, flip and repeat again on the other side. This step is absolutely necessary for a flaky crispy crust so don’t even think about skipping it!
Place baking sheet with all of your Empanadas in the preheated oven for 40 minutes to get crispy!
While Empanadas are cooking, heat up 2 large non stick skillets over medium heat. In the first skillet, add you 1/4 Cup Miyokos Butter as well as 4 cloves of Minced Garlic! Saute for 1 minute, then add your Spinach. Season with Salt & Pepper, and continue cooking until spinach is wilted, about 3-4 minutes. Remove from heat.
In the 2nd Skillet, heat up your Coconut Oil, then add your plantains and green onions. Sauté for about 2 minutes, stirring often. Add in your 1/4 Cup of White Balsamic Vinegar and sauté for another minute. Remove from heat.
Once Empanadas are done, remove from the oven and serve alongside your sautéed spinach and plantains. Get yourself a side of Forager Project dairy free sour cream or fresh salsa and dig in! Enjoy!
NOTES:
* I seasoned my chicken with 2 tsp of minced garlic & lime juice, as well as 1/2 tsp of each of the following spices; Oregano, Chili Powder, Cumin, Salt, Pepper. I put it all together in the food processor with a splash of chicken broth and it made the perfect empanada filling! Feel free to add cayenne pepper or jalapeños for a spicier filling