Yum! Try chicken empanadas, arugula pomegranate salad

Want to spice up your midweek dinner routine? Here, chef, author and TV personality Daisy Martinez shares her mouthwatering recipes for chicken empanadas and arugula pomegranate salad.

Chicken Empanadas

Ingredients

  • For the shredded chicken:

    • 3 pounds chicken thighs
    • 1 onion, unpeeled
    • 1 big bunch cilantro
    • 2 tablespoons salt
    • 2 bay leaves
    • 1 tablespoon black peppercorns
  • For the picadillo:

    • 1/4 cup achiote oil (recipe appears below)
    • 1 cup sofrito (recipe appears below)
    • 1/4 cup alcaparrado (olive slad)
    • 1/2 teaspoon ground cumin
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon ground cloves
    • Shredded chicken (from recipe above)
    • 6 oz. frozen sweet ripe plantains (in the Goya frozen section), diced
    • Kosher or fine sea salt and freshly ground pepper
    • 2 packages frozen empanada discs (red)
  • For the achiote oil:

    • 1 cup extra virgin olive oil
    • 2 heaping tablespoons of good quality achiote seeds
  • For the sofrito:

    • 2 large Spanish onions, trimmed and cut in large chunks
    • 3 large Cubanelle peppers, trimmed and seeded
    • 1 cup garlic cloves, trimmed
    • 2 large sweet red bell peppers, trimmed and seeded
    • 1 1/4 cup ajicitos dulces, trimmed
    • 2 plum tomatoes, trimmed and cut in large chunks
    • 4 culantro leaves
    • 1 large bunch of cilantro, rinsed, dried, and roughly chopped

Preparation

Baking Directions:

Arugula pomegranate salad
Servings:

Serves 6-8.

Ingredients

    • 5 ounce clamshell of baby arugula
    • 2 large Granny Smith apples, cored and sliced thin
    • 1 lemon, juiced
    • 1 head Belgian endive
    • 3/4 cups pomegranate seeds
    • 1/2 cup blue cheese crumbles
    • 1/4 cup salted roasted pepitas
    • Cider vinegar
    • Extra-virgin olive oil
    • 1 tablespoon honey
    • Kosher salt and black pepper

Preparation

Baking Directions:

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