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Empana-da Bomb Fiesta!

This recipe features flavorful, fusion-inspired empanadas filled with tender chicken braised in a spicy and aromatic pomegranate-citrus liquid, combined with roasted poblanos, tangy pickled dried cranberries, and salty feta cheese. These handheld delights are baked to golden perfection and served alongside a vibrant and zesty black bean hummus, infused with cilantro, pickled jalapeños, and the unique sweetness of black garlic.
Course Appetizer, Main Course, Snack
Cuisine Fusion, Latin, Mediterranean, Mexican
Keyword Black garlic, Chicken, Dried Cranberries, Empanadas, Feta, Hummus, Poblano
Prep Time 1 hour
Cook Time 25 minutes
Servings 4
Author Chef Cameron

Ingredients

For the Spicy Pomegranate-Citrus Braised Chicken:

  • 2 lbs chicken
  • 1/2 large onion chopped
  • 2 cloves garlic minced
  • 1 Tbsp fresh ginger grated
  • 2 chipotle peppers in adobo sauce minced
  • 1 Tbsp adobo sauce from the can of chipotles
  • 1/4 cup pomegranate molasses
  • 1/2 cup orange juice
  • 2 Tbsp soy sauce
  • 1/2 bunch cilantro roughly chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 cup pineapple juice
  • 1 Tbsp honey
  • 1 chicken bouillon cube
  • 1 bottle Mexican beer like Corona
  • 1 Tbsp olive oil
  • Salt and pepper to taste

For the Roasted Poblanos:

  • 2 poblano peppers

For the Pickled Dried Cranberries:

  • 1 cup dried cranberries
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes optional

For the Empanada Filling:

  • All of the Spicy Pomegranate-Citrus Braised Chicken shredded
  • 1 cup pickled dried cranberries chopped
  • 1 cup feta cheese crumbled
  • 2 roasted poblanos chopped
  • 1/4 cup fresh cilantro chopped
  • 1 Tbsp lime juice

For the Empanada Dough:

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter cut into cubes
  • 1/2 cup ice water
  • 1 large egg beaten (for egg wash)

For the Black Bean, Cilantro, Pickled Jalapeño & Black Garlic Hummus:

  • 2 15-ounce cans black beans rinsed and drained
  • 1/4 cup tahini
  • 1/4 cup fresh cilantro roughly chopped
  • 2-3 Tbsp chopped pickled jalapeños adjust to taste
  • 2-3 Tbsp lime juice freshly squeezed
  • 2-3 cloves black garlic peeled
  • 1/4 cup olive oil plus more for drizzling
  • 1/4 cup water or more, to desired consistency
  • 1/2 teaspoon ground cumin Salt and freshly ground black pepper to taste

Instructions

Braise the Chicken:

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
  • Stir in the minced chipotle peppers and adobo sauce. Add the pomegranate molasses, orange juice, soy sauce, chopped cilantro, cumin, chili powder, pineapple juice, honey, and chicken bouillon cube (or broth).
  • Pour in the Mexican beer. Bring to a simmer.
  • Season chicken with salt and pepper.
  • Add to the pot, ensuring it is mostly submerged.
  • Reduce heat, cover, and simmer for 20-30 minutes (thighs) or 15-20 minutes (breasts), until cooked through.
  • Remove chicken, let cool slightly, and shred.
  • Simmer braising liquid uncovered to reduce slightly if desired.
  • Toss shredded chicken in the sauce.

Roast the Poblano Peppers:

  • Preheat broiler or grill. Roast poblanos, turning occasionally, until skin is charred.
  • Transfer to a bowl, cover with plastic wrap for 10-15 minutes.
  • Peel off charred skin, remove seeds, and chop the flesh.

Make the Pickled Dried Cranberries:

  • In a small saucepan, combine dried cranberries, apple cider vinegar, water, sugar, salt, and red pepper flakes (if using).
  • Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer for 5-7 minutes, or until the cranberries have plumped up and the liquid has slightly thickened.
  • Remove from the heat and let cool completely. The cranberries will continue to absorb the liquid as they cool.
  • Chop as needed for the filling. These can be made ahead of time and stored in the refrigerator.

Prepare the Empanada Filling:

  • In a bowl, combine shredded braised chicken, chopped roasted poblanos, chopped pickled dried cranberries, crumbled feta, additional chopped cilantro, and lime juice.
  • Mix gently.

Make the Empanada Dough:

  • Whisk flour and salt in a bowl.
  • Cut in cold butter until mixture resembles coarse crumbs.
  • Gradually add ice water, mixing until dough just comes together.
  • Divide dough in half, flatten into discs, wrap, and refrigerate for at least 30 minutes.

Assemble and Bake the Empanadas:

  • Preheat oven to 375°F (190°C).
  • Line baking sheets with parchment paper.
  • Roll out dough to 1/8-inch thickness. Cut out 4-5 inch circles.
  • Place a spoonful or two of filling in the center of each circle. Fold dough over to form a half-moon, crimp edges with a fork to seal.
  • Brush tops with beaten egg.
  • Bake for 20-25 minutes, or until golden brown.

Prepare the Black Bean Hummus:

  • In a food processor, combine rinsed and drained black beans, tahini, cilantro, chopped pickled jalapeños, lime juice, and peeled black garlic.
  • Process until mostly smooth, scraping down the sides.
  • With the processor running, slowly drizzle in olive oil, then gradually add water until smooth and creamy.
  • Season with cumin, salt, and pepper.
  • Adjust lime, jalapeño, or black garlic to your preference.
  • Blend again briefly.

Serve:

  • Serve the warm Spicy Pomegranate-Citrus Braised Chicken Empanadas alongside the zesty Black Bean, Cilantro, Pickled Jalapeño & Black Garlic Hummus for dipping