Portuguese Chicken Empanadas (Rissóis de Frango)

Food has an incredible way of connecting us to our culture, family, and even special moments in life. For me, one of those dishes is Rissóis de Frango, or Portuguese Chicken Empanadas. This recipe, passed down through generations in my family, was always a favorite at holiday gatherings, bringing together rich flavors, warm dough, and a creamy filling. The crispy golden crust and the burst of flavors in every bite make these empanadas truly unforgettable.

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If you’ve ever had the pleasure of enjoying Portuguese cuisine, you know it’s a beautiful blend of simple, fresh ingredients that pack a punch of flavor. Rissóis de Frango is one of those timeless recipes that’s perfect for beginners. The ingredients are easy to find, and the preparation is straightforward, even for those who might be cooking for the first time.

Whether you’re preparing these for a special family dinner, an appetizer for a tapas party, or just a cozy snack, this chicken empanada recipe will quickly become a staple in your kitchen. With a filling that combines savory chicken with a creamy, lemony sauce, all wrapped in a light, crispy dough, it’s sure to be a hit at any meal.

Ingredients and Preparation

To make Rissóis de Frango, you’ll need a few essential ingredients, most of which are simple pantry staples. Let’s break down the ingredients for the empanadas, along with some helpful tips and alternatives to make this recipe even more adaptable.

For the Filling:

• 1 pound chicken breast (substitute for shrimp): You can use chicken breast or thighs, whichever you prefer. Chicken thighs will give you a slightly richer flavor, but breast meat is leaner and still delicious.
• 1 cup water: This will be used to cook the chicken and create the flavorful base for the filling.
• 2 tablespoons butter or margarine: Butter adds richness to the filling, but margarine can be used as a substitute if you prefer.
• Salt and pepper to taste: Seasoning is key to bringing out the flavors. You can adjust the seasoning to suit your preference.
• 1 lemon (juice and peel): The lemon adds a refreshing brightness to balance the richness of the filling.
• 1 cup flour: This is used to thicken the filling and form a smooth, creamy texture.
• 1 cup milk: Adds to the creamy consistency of the filling.
• 2 eggs: Used for binding the empanada dough and as a coating for frying.

For the Dough:

• 1 cup flour: This will form the base of the dough.
• 1 cup water: Used to bring the dough together.
• 1 tablespoon butter: Adds flavor and richness to the dough.
• 1 cup breadcrumbs: For coating the empanadas before frying. You can use regular or panko breadcrumbs for extra crunch.
• Canola oil: For frying the empanadas until golden and crispy.

Alternative Ingredient Suggestions:

• For a gluten-free version: Substitute the regular flour with a gluten-free all-purpose flour blend and use gluten-free breadcrumbs.
• Dairy-free version: Swap the butter and milk with dairy-free alternatives like coconut milk or almond milk, and use margarine instead of butter.
• Herbs: If you like a bit more flavor in the filling, try adding a pinch of dried oregano or parsley to the filling mixture.

Step-by-Step Instructions

Now that we have everything ready, let’s break down the process of making these delicious Chicken Empanadas. These steps will guide you through the entire cooking process, from preparing the filling to frying the empanadas to perfection. The steps are beginner-friendly, but don’t be afraid to ask questions if you need extra guidance.

Step 1: Prepare the Chicken

1. Start by boiling the chicken breast in a pot of water seasoned with salt and pepper. Allow the chicken to cook for about 15 minutes or until fully cooked through.
2. Once the chicken is cooked, remove it from the pot and set it aside. Reserve the cooking water – it will be used to create the filling.
3. Peel and chop the chicken into small pieces, ensuring it’s bite-sized for easy filling.

Step 2: Make the Dough

1. In a separate pot, combine 1 cup of water, 1 tablespoon of butter, salt to taste, and the peel of 1 lemon. Bring this mixture to a boil.
2. Once it boils, remove the pot from heat. Carefully remove the lemon peel and stir in 1 cup of flour with a wooden spoon. Mix it until the dough forms a ball and no longer sticks to the sides of the pot.
3. Bring the dough back to low heat for a minute or so to dry it slightly. Set it aside to cool.

Step 3: Prepare the Filling

1. In a pan, melt 1 tablespoon of butter over medium heat. Sprinkle 2 tablespoons of flour into the pan and cook it until the butter is fully melted and the flour starts to take on a slight golden hue.
2. Slowly add 1 cup of milk and 1 cup of the reserved chicken boiling water. Stir constantly to prevent lumps.
3. Continue to cook and stir until the mixture thickens into a creamy consistency.
4. Add the chopped chicken and the juice of 1 lemon. Stir well, allowing the filling to thicken further. Once it reaches a thick but smooth consistency, it’s ready to use.

Step 4: Form the Empanadas

1. Roll out the cooled dough with a rolling pin on a floured surface. Roll it to about 1/8-inch thickness.
2. Use a cutter or a glass to cut the dough into 4” by 6” strips. You should aim for uniform pieces to ensure even cooking.
3. Place a full tablespoon of the chicken filling at the bottom of each dough strip.
4. Fold the dough over the filling to form a half-moon shape. You can use the edge of a glass or a pierogi cutter to seal the empanada edges, ensuring they are fully closed.

Step 5: Coat and Fry the Empanadas

1. In a shallow bowl, beat the 2 eggs. Dip each empanada in the beaten egg, then coat it in breadcrumbs to create a crispy outer layer.
2. Heat canola oil in a frying pan over medium-high heat. Carefully place the empanadas in the hot oil, frying them until they are golden brown on both sides.
3. Once fried, remove the empanadas and place them on a paper towel to absorb any excess oil.

Step 6: Serve and Enjoy Serve the empanadas while they’re hot! They’re best enjoyed fresh out of the frying pan with a side of lemon wedges or a tangy dipping sauce like garlic aioli or spicy ketchup. These chicken empanadas also pair beautifully with a light salad or some roasted vegetables.

Beginner Tips and Notes

• Troubleshooting Chicken Overcooking: Be careful not to overcook the chicken during the boiling step. Check for doneness by cutting into a piece – the meat should be opaque and the juices should run clear.
• Dough Too Sticky? If your dough is too sticky to handle, sprinkle in a little extra flour and knead until smooth.
• Frying Tip: Make sure the oil is hot enough before frying. If it’s not hot enough, the empanadas will absorb too much oil and become soggy. You can test the oil temperature by dropping in a small piece of dough – if it sizzles immediately, it’s ready.
• Extra Filling Leftover? If you have leftover filling, it can be stored in the fridge for up to 2 days. You can use it in a variety of dishes like chicken pot pie, or simply enjoy it with some crusty bread.

Serving Suggestions

Complementary Sides:

• A simple green salad with a light vinaigrette balances out the richness of the empanadas.
• Serve with crispy roasted potatoes or a side of garlicky sautéed spinach for a complete meal.
• For a more traditional touch, pair the empanadas with Portuguese rice or a bowl of sopa de legumes (vegetable soup).

Storage Tips for Leftovers: If you have any leftover empanadas, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 375°F (190°C) for about 10 minutes until they are heated through and crispy again.

Conclusion

Now that you’ve mastered the art of making Rissóis de Frango, you’ll have a delicious, homemade treat that can be enjoyed by the whole family. This recipe is perfect for beginners, offering a simple and satisfying way to dive into the world of Portuguese cuisine. Whether you’re making these for a special occasion or just because, they’re sure to impress everyone at the table.

So, get in the kitchen, give this recipe a try, and share your experience! Don’t forget to comment below with your thoughts or any questions you might have – I’d love to hear how your Chicken Empanadas turn out. Happy cooking, and enjoy every bite!