Our easy chicken empanada recipe features a hearty and savory filling made with tender, juicy shredded chicken, along with onions, peppers, and garlic.
INGREDIENTS
- 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
- 10 empanada dough shells (store-bought or homemade), rolled into 6-inch rounds (Goya recommended)
- 1 egg
METHOD
- Preheat the oven to 375°F and position a rack in the center. Line a sheet pan with parchment paper.
- In a large skillet, heat the olive oil over medium heat. Add the minced onion and bell peppers, cooking while stirring until softened, about 5 minutes. Add the minced garlic and cilantro, continuing to stir until fragrant, about 1 minute.
- Stir in the shredded chicken, chicken bouillon, tomato paste, onion powder, garlic powder, salt, and 1 cup of water. Bring the mixture to a simmer and cook, stirring frequently, until most of the liquid has evaporated but the mixture remains moist, about 5-8 minutes.
- For each dough shell, place a heaping ⅓ cup of the filling on one side, leaving a ¼-inch border around the edge.
- In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush this egg wash along the edges of the dough, reserving some for later. Fold the dough over the filling and use a fork to press the edges firmly together to seal. Arrange the empanadas on the prepared sheet.
- Brush the tops of each empanada with the remaining egg wash and bake for 35 minutes or until golden brown.
NUTRITION INFO (PER SERVING)
- Calories: 212
- Protein: 9 g
- Carbohydrates: 27 g
- Total Fat: 7 g
- Dietary Fiber: 1 g
- Cholesterol: 40 mg
- Sodium: 307 mg
- Total Sugars: 1 g
HOW TO STORE + TIPS
MAKE-AHEAD AND FREEZING INSTRUCTIONS
Freezing the Empanadas:
- Prepare the empanadas according to the recipe.
- Allow the empanadas to cool completely.
- Place them in a single layer in a freezer bag or airtight container.
- Store in the freezer for up to 6 months.
Baking from Frozen:
- When you’re ready to bake, thaw the empanadas for 30 minutes at room temperature.
- Preheat the oven to 400°F and bake the empanadas on a lined baking sheet for 20 minutes.
Prepare the Filling Ahead of Time:
- Follow the recipe up to step 3, then transfer the filling to an airtight container and store in the refrigerator for up to 4 days or freeze for up to 3 months.
- When you’re ready to make the empanadas, simply continue from step 4. (If frozen, be sure to thaw the filling first!)
DIPPING SUGGESTIONS
Chicken empanadas are delicious when dipped in various sauces! Some favorites include Burger Sauce, Romesco Sauce, Homemade BBQ Sauce, sour cream, or even homemade Ranch Dressing. Don’t knock it until you try it!
