Chicken Empanadas
These chicken empanadas bring a savory blend of tender, shredded chicken, bell peppers, onions, and garlic, all wrapped in a golden, flaky dough. They’re perfect for a satisfying snack or a flavorful meal.
The filling is a delicious medley of ingredients, with cilantro, tomato paste, and spices adding depth to each bite. A quick simmer ensures all the flavors meld beautifully before being encased in the dough.
Once baked, these empanadas become irresistibly crispy and golden. Serve them as an appetizer, snack, or light dinner for a crowd-pleasing treat.
Chicken Empanadas – Ingredients
The foundation of these chicken empanadas begins with tender shredded chicken, offering a satisfying, savory protein that perfectly balances the richness of the other ingredients.
Vibrant bell peppers and onions bring a subtle sweetness and crunch, enhancing the filling with color and depth. Fresh garlic adds a bold, aromatic kick, while cilantro introduces a refreshing herbaceous note.
The rich chicken bouillon and tomato paste bring savory umami and a hint of tang, elevating the flavors to create a perfectly balanced and irresistible filling.
Chicken Empanadas
Recipe Tips
- Perfectly Shredded Chicken: For the best texture and flavor, use cooked chicken breast that’s shredded into fine, even pieces. You can easily shred it with two forks or pulse it in a food processor. This ensures the chicken evenly blends with the vegetables and spices for a cohesive filling.
- Adjust the Spice Level: The beauty of empanadas lies in their versatility. If you prefer a spicier filling, add a pinch of cayenne pepper or finely chopped jalapeños to the filling mixture. If you like it milder, simply reduce or omit the garlic powder and use sweet bell peppers only.
- Crimp the Dough for a Better Seal: To avoid any filling leakage while baking, make sure to crimp the edges of the dough thoroughly using a fork. This will also give your empanadas a lovely, textured edge that looks as good as it tastes. If you’re making your own dough, ensure it’s chilled before assembling to prevent it from becoming too soft during the filling process.
What to Serve with Chicken Empanadas
- Fresh Salad: A crisp, fresh salad makes the perfect companion for these savory empanadas. A simple mix of leafy greens, cherry tomatoes, cucumber, and a light vinaigrette will offer a refreshing contrast to the rich and hearty filling of the empanadas.
- Spicy Salsa or Guacamole: To add more depth to your meal, serve the empanadas with a side of tangy salsa or creamy guacamole. The coolness of the guacamole balances the warm, spiced filling, while salsa provides an extra burst of flavor and freshness.
- Rice Pilaf or Cilantro-Lime Rice: For a more filling meal, pair the empanadas with a side of rice pilaf or cilantro-lime rice. The light, fragrant rice complements the richness of the empanadas, providing a perfect balance of flavors to round out the meal.
FAQ
- Can I make the empanadas ahead of time?
Yes, you can prepare the empanadas in advance. Assemble them, then refrigerate or freeze them before baking. When ready to bake, simply add a few extra minutes to the cooking time if frozen. - Can I use a different type of meat for the filling?
Absolutely! While this recipe uses chicken, you can swap it for shredded beef, turkey, or even vegetables for a vegetarian version. Just be sure to adjust the seasoning accordingly. - How do I prevent the dough from becoming soggy?
To avoid soggy dough, make sure the filling has enough time to cool and that it’s not too wet. Drain any excess liquid before assembling the empanadas, and always brush the dough edges with egg wash for a crispier finish. - Can I use homemade empanada dough?
Yes, you can use homemade empanada dough for a more personalized touch. Just ensure it’s rolled out to about 6-inch rounds, similar to the store-bought dough, and follow the same assembly and baking instructions for the best results.
Chicken Empanadas
These chicken empanadas bring a savory blend of tender, shredded chicken, bell peppers, onions, and garlic, all wrapped in a golden, flaky dough. They’re perfect for a satisfying snack or a flavorful meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup minced onion
- 1 red bell pepper finely chopped
- 1 yellow or orange bell pepper finely chopped
- 4 garlic cloves minced
- 2 tablespoons freshly chopped cilantro
- 2 cups shredded chicken breast approximately 1½ pounds
- 2 teaspoons chicken bouillon
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 10 empanada dough shells either store-bought or homemade, rolled into 6-inch rounds (Goya brand recommended)
- 1 egg
Instructions
- Preheat the oven to 375°F and position a rack in the center. Line a baking sheet with parchment paper to prevent sticking.
- Heat olive oil in a large skillet over medium heat. Add the minced onion and bell peppers, stirring occasionally, and cook for about 5 minutes or until the vegetables have softened. Stir in the garlic and cilantro, cooking for an additional minute until fragrant.
- Incorporate the shredded chicken, chicken bouillon, tomato paste, onion powder, garlic powder, salt, and 1 cup of water into the skillet. Bring the mixture to a simmer, stirring frequently, and allow it to cook for 5 to 8 minutes, until the liquid has mostly evaporated, leaving the mixture moist but not watery.
- Place one dough shell at a time on a clean surface. Spoon a generous ⅓ cup of the filling onto one half of the dough, ensuring to leave a ¼-inch border around the edges.
- In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the edges of the dough with the egg wash, then fold the dough over the filling. Using a fork, press the edges together to seal the empanada. Arrange the sealed empanadas on the prepared baking sheet. Brush the tops of each empanada with the remaining egg wash.
- Bake the empanadas in the preheated oven for 35 minutes, or until golden brown and crispy. Serve warm and enjoy.
