If you’re craving a warm, comforting treat that bursts with flavor in every bite, this Chicken Empanadas Recipe will quickly become your new favorite. These golden pockets, filled with tender shredded chicken and vibrant peppers, bring together a perfect balance of savory spices and fresh herbs wrapped in flaky dough. Whether you’re looking for a delightful weeknight dinner or a party-friendly appetizer, these empanadas deliver a soulful, satisfying taste that warms your heart and brightens your table.
Ingredients You’ll Need
This Chicken Empanadas Recipe uses simple, wholesome ingredients that work together to create a taste sensation. Each component plays a vital role, from the tender chicken and colorful peppers to the fragrant spices and crispy dough, making the final result truly irresistible.
- Extra virgin olive oil: Adds a rich, fruity flavor and helps soften the veggies perfectly.
- Minced onion: Brings sweetness and depth that form the base of the filling.
- Red bell pepper, minced: Offers a pop of color and a subtle sweetness.
- Yellow or orange bell pepper, minced: Adds brightness and natural sweetness that balances the savory elements.
- Garlic cloves, minced: Infuses the filling with aromatic warmth.
- Freshly minced cilantro: Brings fresh, herbal notes that elevate the flavors.
- Shredded chicken breast: The hearty, lean protein star of this recipe.
- Chicken bouillon: Enhances the savory taste with a concentrated chicken flavor.
- Tomato paste: Gives a rich, tangy undertone that deepens the filling’s flavor.
- Onion powder: Intensifies the onion flavor without extra moisture.
- Garlic powder: Adds an extra layer of garlic complexity.
- Kosher salt: Balances and brightens all the ingredients.
- Empanada dough shells: Choose store-bought or homemade; rolled into 6-inch rounds for the perfect pocket.
- Egg: Used for an egg wash that seals and crisps the empanadas beautifully.
How to Make Chicken Empanadas Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375° F and position a rack in the center. Line a sheet pan with parchment paper to ensure your empanadas bake evenly without sticking. This prep step sets the foundation for nicely browned pastries.
Step 2: Cook the Veggies
Heat olive oil in a large skillet over medium heat. Add the minced onion and colorful bell peppers, stirring until they soften and release their natural sweetness, about five minutes. Then stir in the garlic and cilantro, cooking just until fragrant—this burst of aroma will make your kitchen smell incredible and build flavor layers.
Step 3: Combine the Filling Ingredients
Add the shredded chicken, chicken bouillon, tomato paste, onion powder, garlic powder, salt, and one cup of water to the skillet. Let everything come to a gentle simmer, stirring frequently, until the mixture thickens but remains juicy—about 5 to 8 minutes. This step ensures your filling is perfectly moist but not soggy inside the empanadas.
Step 4: Fill and Fold
Grab one empanada dough shell and spoon a heaping â…“ cup of the filling onto one half, leaving a small border around the edges. This careful portioning means you get the perfect balance of crisp dough and savory filling in every bite.
Step 5: Seal and Prepare for Baking
Mix the egg with a tablespoon of water to create a smooth egg wash. Brush this wash along the dough’s edges before folding over the other side to encase the filling. Press the edges firmly with a fork to seal, making sure no juices escape while baking. Arrange the empanadas on your prepared sheet pan and brush each with the remaining egg wash for a gorgeous golden crust.
Step 6: Bake to Perfection
Bake your empanadas in the preheated oven for 35 minutes, or until they achieve a beautiful golden brown color. The aroma filling your kitchen will be a clear sign deliciousness is ready to be enjoyed.
How to Serve Chicken Empanadas Recipe
Garnishes
A sprinkle of fresh cilantro or a dollop of tangy sour cream can add a fresh contrast to the warm, savory empanadas. For extra zest, a squeeze of lime or a side of salsa roja offers a bright, flavorful punch that elevates every bite.
Side Dishes
Serve these empanadas alongside a crisp green salad or a refreshing cucumber and tomato salad to balance their richness. Rice and beans also pair beautifully, transforming this dish into a full, hearty meal perfect for sharing.
Creative Ways to Present
For a party, arrange your empanadas on a wooden board with assorted dipping sauces—guacamole, chimichurri, or spicy aioli—to make nibbling fun and interactive. Alternatively, serve them with a colorful slaw for a delightful textural play that guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover empanadas in an airtight container in the refrigerator for up to four days. They keep surprisingly well and are perfect for quick lunches or snacks throughout the week.
Freezing
You can freeze uncooked empanadas lined on a baking sheet until firm, then transfer them to a freezer bag. This allows you to bake fresh empanadas anytime with minimal effort. Frozen empanadas will keep well for up to two months.
Reheating
Reheat empanadas in a 350° F oven on a baking sheet for 10-15 minutes to regain their crispy crust and warm filling. Avoid microwaving if you want to preserve that perfectly flaky texture.
FAQs
Can I use rotisserie chicken for this Chicken Empanadas Recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and saves time. Just shred it well before using it in the filling.
Is it possible to make the dough from scratch?
Yes, making empanada dough at home is rewarding and delicious. However, store-bought dough shells work wonderfully if you’re short on time or prefer convenience.
Can I freeze cooked empanadas?
While freezing uncooked empanadas is best, you can freeze cooked ones as well. Just reheat them in the oven to keep the crust crisp and avoid sogginess.
What dips pair best with Chicken Empanadas?
Classic dips like salsa, guacamole, sour cream, or a spicy aioli all complement the empanadas beautifully and add extra flavor contrasts.
Can I substitute chicken with another protein?
Yes, ground beef, pork, or even a veggie filling can be used to make flavorful empanadas, but this Chicken Empanadas Recipe shines with tender chicken and its seasoning blend.
Final Thoughts
This Chicken Empanadas Recipe is such a joy to make and share. Every step, from filling prep to baking, feels like an adventure into bold, comforting flavors. I truly hope you enjoy making and eating these as much as I do—they’re bound to become a staple in your recipe collection that delights family and friends alike.
Print
Chicken Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 empanadas (serves 10)
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
Delicious and savory Chicken Empanadas featuring a flavorful filling of sautéed bell peppers, onion, garlic, and shredded chicken, baked to golden perfection in a flaky empanada dough shell. Perfect as a satisfying appetizer or main dish.
Ingredients
Filling
- 2 tablespoons extra virgin olive oil
- ½ cup minced onion
- 1 red bell pepper, minced
- 1 yellow or orange bell pepper, minced
- 4 garlic cloves, minced
- 2 tablespoons freshly minced cilantro
- 2 cups shredded chicken breast (about 1½ pounds)
- 2 teaspoons chicken bouillon
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 cup water
Dough & Assembly
- 10 Empanada Dough Shells, store-bought or homemade, rolled into 6-inch rounds (we like Goya)
- 1 egg
- 1 tablespoon water (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 375° F with a rack positioned in the center. Line a sheet pan with parchment paper to prepare for baking.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the minced onion and both red and yellow or orange bell peppers. Cook, stirring frequently, until the vegetables soften, about 5 minutes. Then add the minced garlic and cilantro, cooking until fragrant, about 1 minute.
- Cook Chicken Mixture: Add shredded chicken breast, chicken bouillon, tomato paste, onion powder, garlic powder, kosher salt, and 1 cup of water to the skillet. Bring the mixture to a simmer and cook while stirring often until most of the liquid evaporates but the filling remains moist, about 5-8 minutes.
- Fill Empanada Shells: Working with one dough shell at a time, spoon a heaping ⅓ cup of the chicken filling onto one half of the dough shell, leaving a ¼ inch border around the edges.
- Seal Empanadas: In a small bowl, beat the egg with 1 tablespoon water to make an egg wash. Brush the edges of the dough with the egg wash, reserving some for later. Fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal completely.
- Prepare for Baking: Place the sealed empanadas on the prepared sheet pan. Brush the tops of each empanada with the remaining egg wash to promote browning.
- Bake: Bake for 35 minutes or until the empanadas are golden brown and cooked through. Remove from oven and let cool slightly before serving.
Notes
- For best results, use fresh empanada dough shells or good quality store-bought dough such as Goya.
- You can substitute cooked rotisserie chicken for shredded homemade chicken to save time.
- Customize the filling by adding olives, raisins, or diced potatoes for regional variations.
- Let empanadas cool slightly after baking to make them easier to handle and eat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
