A Bite of Comfort and Tradition
Imagine biting into a crispy, golden-brown pastry filled with juicy, seasoned chicken, bell peppers, and aromatic spices. Whether you’re looking for the perfect party snack, a delicious dinner, or a meal-prep-friendly dish, Chicken Empanadas are a versatile, flavorful, and easy-to-make option that never disappoints.
These savory turnovers, popular in Latin American and Spanish cuisine, are perfect for any occasion. Baked or fried, homemade or store-bought dough, you can easily customize them to suit your taste. In this guide, you’ll learn everything you need to make the best homemade Chicken Empanadas, including tips, variations, and serving suggestions.
Why You’ll Love This Recipe
✔️ Crispy, golden exterior with a juicy, flavorful filling
✔️ Easy to customize with different seasonings and ingredients
✔️ Perfect for meal prep—store and reheat easily
✔️ Can be baked or fried for different textures
✔️ Great as an appetizer, snack, or main dish
Ingredients You’ll Need
Here’s what you need to make Chicken Empanadas:
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 2 tablespoons |
| Minced onion | ½ cup |
| Red bell pepper (minced) | 1 |
| Yellow or orange bell pepper (minced) | 1 |
| Garlic cloves (minced) | 4 |
| Freshly minced cilantro | 2 tablespoons |
| Shredded chicken breast | 2 cups (about 1½ lbs) |
| Chicken bouillon | 2 teaspoons |
| Tomato paste | 1 tablespoon |
| Onion powder | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Kosher salt | ½ teaspoon |
| Empanada dough shells (store-bought or homemade) | 10 (6-inch rounds) |
| Egg (for egg wash) | 1 |
Optional Additions:
- Cheese: Add shredded mozzarella or cheddar for extra richness.
- Spicy Kick: Include diced jalapeños or red pepper flakes.
- Vegetables: Add peas or corn for extra texture.
Kitchen Tools for Preparation
To make this dish, you’ll need:
- Large skillet – For cooking the filling.
- Mixing bowl – To combine the ingredients.
- Baking sheet – If baking.
- Frying pan – If frying.
- Pastry brush – For applying the egg wash.
- Rolling pin – If making homemade dough.
- Fork or empanada press – To seal the edges.
Step-by-Step Guide to Making Chicken Empanadas
1. Prepare the Chicken Filling
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add onions, bell peppers, and garlic. Sauté until soft (about 3-4 minutes).
- Stir in shredded chicken, bouillon, tomato paste, onion powder, garlic powder, and salt.
- Cook for 5 minutes, stirring occasionally.
- Remove from heat and mix in the fresh cilantro.
2. Assemble the Empanadas
- Roll out the empanada dough shells into 6-inch circles if needed.
- Spoon 2 tablespoons of chicken filling into the center of each round.
- Fold the dough over the filling to create a half-moon shape.
- Use a fork or empanada press to seal the edges.
3. Apply the Egg Wash
- Beat 1 egg and brush it over the tops of the empanadas.
4. Cook the Empanadas
For Baking:
- Preheat oven to 375°F (190°C).
- Place empanadas on a lined baking sheet.
- Bake for 20-25 minutes or until golden brown.
For Frying:
- Heat ½ inch of oil in a deep pan over medium-high heat.
- Fry each empanada for 2-3 minutes per side until crispy and golden.
- Drain on a paper towel-lined plate.
Pro Tips for Perfect Empanadas
✔️ Don’t overfill – Too much filling can cause leaks.
✔️ Chill the dough – Cold dough is easier to work with.
✔️ Seal tightly – Press edges firmly to avoid opening during cooking.
✔️ Let them rest – Allow empanadas to cool slightly before serving.
Baked vs. Fried Empanadas
| Method | Texture | Healthier Option? |
|---|---|---|
| Baked | Crispy but lighter | ✅ Yes |
| Fried | Extra crispy & golden | ❌ Less healthy |
Ingredient Substitutions and Variations
| Ingredient | Substitutes |
|---|---|
| Chicken | Ground beef, turkey, or tofu |
| Tomato paste | Salsa or tomato sauce |
| Empanada dough | Puff pastry or pie crust |
Best Side Dishes to Serve with Chicken Empanadas
🥗 Avocado Salad – Light and refreshing.
🌽 Corn Salsa – Adds sweetness and crunch.
🥣 Rice & Beans – A hearty Latin-inspired side.
How to Store and Reheat Empanadas
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze uncooked empanadas for up to 3 months.
- Reheating: Bake at 350°F for 10 minutes or microwave for 30 seconds.
Nutritional Information Breakdown
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~250 |
| Protein | 15g |
| Carbohydrates | 25g |
| Fat | 10g |
Frequently Asked Questions
1. Can I make empanadas ahead of time?
Yes! Assemble and freeze before baking.
2. Can I use pre-cooked rotisserie chicken?
Absolutely! It makes prep even easier.
3. What dough works best for empanadas?
Store-bought Goya empanada dough is great, or you can make your own.
4. Can I add cheese to the filling?
Yes! Shredded cheddar or mozzarella work well.
5. How do I prevent empanadas from opening?
Make sure to seal the edges tightly with a fork or press.
Final Thoughts and Call to Action
Now that you know how to make Chicken Empanadas, it’s time to try them out! These crispy, flavor-packed pastries are perfect for any occasion.
Chicken Empanadas: A Flavor-Packed, Crispy Delight
- Total Time: 40 minutes
- Yield: 10 empanadas 1x
Description
These crispy, golden-brown Chicken Empanadas are packed with juicy, seasoned chicken, bell peppers, and aromatic spices. Perfect as a party snack, meal prep option, or delicious dinner, they can be baked or fried for your preferred texture.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 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 1 1/2 lbs)
- 2 teaspoons chicken bouillon
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 10 empanada dough shells (store-bought or homemade, 6-inch rounds)
- 1 egg (for egg wash)
Optional Additions:
- Cheese: Add shredded mozzarella or cheddar for extra richness.
- Spicy Kick: Include diced jalapeños or red pepper flakes.
- Vegetables: Add peas or corn for extra texture.
Instructions
- Prepare the Chicken Filling:
- Heat olive oil in a skillet over medium heat.
- Add onions, bell peppers, and garlic. Sauté until soft (about 3-4 minutes).
- Stir in shredded chicken, bouillon, tomato paste, onion powder, garlic powder, and salt.
- Cook for 5 minutes, stirring occasionally.
- Remove from heat and mix in fresh cilantro.
- Assemble the Empanadas:
- Roll out empanada dough into 6-inch circles if needed.
- Spoon 2 tablespoons of filling into the center of each round.
- Fold the dough over the filling to create a half-moon shape.
- Use a fork or empanada press to seal the edges.
- Apply the Egg Wash:
- Beat 1 egg and brush it over the tops of the empanadas.
- Cook the Empanadas: For Baking:
- Preheat oven to 375°F (190°C).
- Place empanadas on a lined baking sheet.
- Bake for 20-25 minutes or until golden brown.
For Frying:
- Heat 1/2 inch of oil in a deep pan over medium-high heat.
- Fry each empanada for 2-3 minutes per side until crispy and golden.
- Drain on a paper towel-lined plate.
Notes
- Avoid overfilling to prevent leaks.
- Chill the dough for easier handling.
- Seal the edges tightly to prevent opening during cooking.
- Allow empanadas to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish/Snack
- Method: Baking or Frying
- Cuisine: Latin American/Spanish