Chicken Empanadas with Rice and Beans

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1 yellow onion
• 3 garlic cloves
• 1 red bell pepper
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• ½ cup chicken broth
• 12 frozen empanada discs
• 1 egg
• 1 cup long-grain white rice
• 15 oz canned black beans
• ¼ cup cilantro (optional)
• 1 lime (optional)
• 2 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Dice the chicken thighs into small pieces. Finely chop the onion, mince the garlic, and finely dice the red bell pepper.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned, then remove from the skillet. Add the onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Stir in the garlic, cumin, smoked paprika, and oregano and cook for 1 minute until fragrant.
3. Stir in the tomato paste and chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet, season with salt and pepper, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Let the filling cool completely.
4. While the filling cools, prepare the rice: Cook 1 cup of long-grain white rice according to package directions. Drain and rinse the canned black beans.
5. Preheat oven to 375°F (190°C). Lay out the empanada discs. Place about 2 tablespoons of the cooled chicken filling in the center of each disc. Fold the disc in half to form a crescent, then crimp the edges with a fork to seal.
6. Whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash. Place them on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, or until the empanadas are golden brown. Serve hot with the cooked rice and black beans. Garnish with fresh cilantro and a lime wedge, if desired.