Empanadas Recipe Chicken: Crispy, Flavorful, and Irresistibly Easy!

Empanadas! These golden, savory pockets of deliciousness are a culinary staple across Latin America and beyond. While variations abound, the chicken empanada is a universally loved classic. This recipe delivers perfectly seasoned chicken filling encased in a flaky, golden crust. Whether you’re looking for a crowd-pleasing appetizer, a satisfying lunch, or a comforting dinner, these chicken empanadas are sure to become a new favorite. Get ready to embark on a flavorful journey that’s surprisingly simple to master!

Why This Recipe Works

This recipe is designed for both flavor and ease of preparation. Here’s why it’s a winner:

  • Flavorful Filling: We use a combination of aromatics like onion, garlic, and bell pepper, along with a blend of spices, to create a deeply savory and satisfying chicken filling. The addition of olives and raisins (optional, but highly recommended!) adds a touch of sweetness and briny complexity that elevates the flavor profile.
  • Easy-to-Make Dough: While homemade dough is fantastic, we also provide options for using store-bought empanada discs (also called discos or pastry rounds) to save time and effort. The recipe provides instructions for both.
  • Versatile: This recipe is easily adaptable to your preferences. Feel free to adjust the spice levels, add different vegetables, or use different types of cheese.
  • Baking or Frying: We provide instructions for both baking and frying the empanadas, allowing you to choose the method that best suits your taste and dietary needs.
  • Step-by-Step Guidance: The clear and detailed instructions, along with helpful tips, ensure that even novice cooks can achieve excellent results.

Ingredients

  • For the Chicken Filling:
    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, chopped
    • 1 pound cooked chicken, shredded (rotisserie chicken works great!)
    • 1/2 cup chicken broth
    • 1/4 cup tomato sauce
    • 1 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon dried oregano
    • Salt and pepper to taste
    • 1/4 cup green olives, chopped (optional)
    • 1/4 cup raisins (optional)
  • For the Empanada Dough (Homemade):
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 cup (2 sticks) cold unsalted butter, cut into cubes
    • 1/2 cup ice water
  • For the Empanada Dough (Store-Bought):
    • 1 package (14-16 ounces) empanada discs (discos)
  • For Brushing:
    • 1 egg, beaten (for baking)
    • Vegetable oil (for frying)

Instructions

  1. Prepare the Chicken Filling:
    • Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
    • Add the garlic and bell pepper and cook for another 3 minutes, until slightly softened.
    • Stir in the shredded chicken, chicken broth, tomato sauce, cumin, smoked paprika, and oregano. Season with salt and pepper to taste.
    • Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened and the flavors have melded.
    • Stir in the olives and raisins (if using). Remove from heat and let cool slightly.
  2. Prepare the Empanada Dough (Homemade):
    • In a large bowl, whisk together the flour and salt.
    • Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
    • Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
    • Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Assemble the Empanadas:
    • If using homemade dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a round cookie cutter or a bowl (about 4-5 inches in diameter) to cut out circles.
    • If using store-bought discs: Simply remove the discs from the package.
    • Place a spoonful (about 2-3 tablespoons) of the chicken filling in the center of each disc.
    • Moisten the edges of the dough with water.
    • Fold the dough over the filling to form a half-moon shape.
    • Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
  4. Bake or Fry:
    • To Bake: Preheat oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake for 20-25 minutes, or until golden brown.
    • To Fry: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the empanadas to the hot oil, a few at a time, and fry for 3-4 minutes per side, or until golden brown and crispy. Remove from oil and drain on paper towels.
  5. Serve: Serve the empanadas warm. They are delicious on their own or with a side of salsa or your favorite dipping sauce.

Tips for Success

  • Keep Ingredients Cold: When making homemade dough, it’s crucial to keep the butter and water as cold as possible. This will help create a flaky crust.
  • Don’t Overfill: Overfilling the empanadas can make them difficult to seal and may cause them to burst during baking or frying.
  • Seal Tightly: Ensure the edges of the empanadas are tightly sealed to prevent the filling from leaking out.
  • Adjust Seasoning: Taste the chicken filling and adjust the seasoning as needed.
  • Prevent Sticking: When baking, use parchment paper to prevent the empanadas from sticking to the baking sheet.
  • Temperature Control (Frying): Maintain a consistent oil temperature when frying to ensure even cooking and prevent the empanadas from becoming greasy.
  • Resting Time: Allowing the filling to cool slightly before assembling the empanadas will prevent the dough from becoming soggy.

Storage Instructions

To Store: Cooked empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

To Freeze: Unbaked empanadas can be frozen on a baking sheet until solid, then transferred to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time. Cooked empanadas can also be frozen, but the crust may lose some of its crispness upon reheating.

FAQ

  • Can I use different types of meat? Yes! Ground beef, pork, or even vegetarian fillings like black beans and cheese work well in this recipe.
  • Can I make the dough ahead of time? Absolutely. The homemade dough can be made a day or two in advance and stored in the refrigerator, wrapped tightly in plastic wrap.
  • What kind of cheese can I add? Shredded cheddar, Monterey Jack, or Oaxaca cheese are all great additions to the chicken filling.
  • Can I use a different type of spice? Feel free to experiment with different spices like chili powder, cayenne pepper, or garlic powder.
  • My empanadas are bursting during baking/frying. What am I doing wrong? This is usually caused by overfilling or not sealing the edges tightly enough. Make sure to use a moderate amount of filling and press the edges firmly together.
  • The dough is too dry/wet. What should I do? If the dough is too dry, add a tablespoon of ice water at a time until it comes together. If it’s too wet, add a tablespoon of flour at a time until it reaches the right consistency.

Conclusion

These chicken empanadas are a guaranteed crowd-pleaser, offering a delightful combination of savory filling and flaky crust. With this easy-to-follow recipe and helpful tips, you’ll be whipping up batches of these delicious treats in no time. Whether you choose to bake or fry them, these empanadas are perfect for any occasion. So gather your ingredients, roll up your sleeves, and get ready to enjoy the irresistible flavors of homemade chicken empanadas!


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