If you are craving something warm, comforting, and packed with vibrant flavors, this Chicken Empanadas Recipe is your soon-to-be favorite. Each golden, flaky pocket holds a savory, spiced chicken filling that’s tender and bursting with color from red bell peppers and the subtle tang of olives. These baked delights are perfect for sharing with friends and family, and once you make them, you’ll see why empanadas have stolen hearts worldwide. This Chicken Empanadas Recipe is not only a crowd-pleaser but also surprisingly simple to prepare, making it a must-try dish any time you want something utterly delicious and satisfying.
Ingredients You’ll Need
Every ingredient here plays an essential role in creating the perfect balance of taste, texture, and aroma. From the tender shredded chicken that forms the heart of the filling to the spices that bring warmth and depth, these items are straightforward but bring magic together.
- Cooked shredded chicken (2 cups): The base of the filling that’s tender and protein-packed.
- Olive oil (1 tablespoon): Helps soften the vegetables and enhances flavor with its fruity richness.
- Yellow onion (1 diced): Adds sweetness and body to the filling.
- Red bell pepper (1 diced): Brings vibrant color and a touch of natural sweetness.
- Garlic (3 cloves minced): Infuses the filling with a warm, aromatic punch.
- Tomato paste (1 tablespoon): Concentrates the tomato flavor, adding depth and slight acidity.
- Ground cumin (1 teaspoon): Offers an earthy, slightly smoky note essential in many Latin dishes.
- Smoked paprika (1 teaspoon): Adds a gentle smokiness that enhances the filling’s complexity.
- Dried oregano (1/2 teaspoon): Contributes a subtle herbal touch that brightens the mix.
- Salt (1 teaspoon): Essential for balancing and bringing all flavors to life.
- Black pepper (1/2 teaspoon): Adds a mild heat and sharpness.
- Chicken broth (1/4 cup): Keeps the filling juicy and blends all ingredients smoothly.
- Green olives (1/4 cup chopped, optional): Introduce a briny contrast that adds exciting texture and flavor.
- Empanada dough disks (12): Either store-bought or homemade, these perfect rounds encase the filling in a crispy shell.
- Egg (1 beaten for egg wash): Gives the empanadas a beautiful, golden-brown finish when baked.
How to Make Chicken Empanadas Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a skillet over medium heat. Add the diced yellow onion and red bell pepper, cooking them gently until they soften and release their natural sweetness. This step lays the flavorful foundation for your filling with beautifully tender vegetables.
Step 2: Build the Flavor Base
Next, stir in the minced garlic and cook for just 30 seconds to unlock its aroma without burning. Add tomato paste along with ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook everything for about one minute, allowing the spices to bloom and marry with the vegetables perfectly.
Step 3: Add the Chicken and Broth
Introduce the cooked shredded chicken into the skillet, then pour in the chicken broth. Stir well to coat the chicken in the rich, spiced mixture and let it heat through, making sure every bite is juicy and flavorful. If you’d like, fold in chopped green olives now for that tangy twist.
Step 4: Assemble the Empanadas
Allow the filling to cool slightly so it’s easier to handle. Preheat your oven to 400°F. Place a generous spoonful of filling in the center of each empanada dough disk. Fold the dough over to create a half-moon shape and crimp the edges firmly with a fork to seal the filling inside. Don’t skip this step—well-sealed edges mean perfectly baked, mess-free empanadas.
Step 5: Bake to Golden Perfection
Brush each empanada with beaten egg to give it that irresistible golden sheen once baked. Arrange them on a baking sheet and place in the oven for 18 to 22 minutes until the crust is crisp and beautifully golden. Once baked, let them cool just a bit before diving in to enjoy that satisfying crunch and savory filling.
How to Serve Chicken Empanadas Recipe
Garnishes
To elevate your Chicken Empanadas Recipe, consider garnishing with fresh cilantro or a sprinkle of chopped green onions. A squeeze of lime juice adds bright acidity, balancing the robust flavors inside each empanada.
Side Dishes
Serve these empanadas alongside a fresh salad dressed with vinaigrette or a creamy avocado salsa to add texture and freshness. A side of black beans or rice can turn this appetizer into a hearty meal for any occasion.
Creative Ways to Present
For a fun twist, serve your empanadas with an assortment of dipping sauces—like a tangy chimichurri, smoky chipotle mayo, or a zesty salsa verde. Arrange them on a large platter surrounded by colorful veggies and lime wedges to really impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. This makes them a perfect make-ahead snack or lunch option that warms up beautifully without losing their crispness.
Freezing
To freeze, arrange the assembled but unbaked empanadas in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They will keep well for up to 2 months, ready to bake fresh when the craving hits.
Reheating
Reheat refrigerated or thawed frozen empanadas in an oven or air fryer at 375°F until warmed through and crisp on the outside, usually around 8 to 10 minutes. Avoid microwaving if you want to keep that delicious flaky crust intact.
FAQs
Can I use leftover cooked chicken for this Chicken Empanadas Recipe?
Absolutely! Leftover cooked chicken works perfectly and can even save you time. Just make sure to shred it finely for an even filling texture.
Is it necessary to use store-bought empanada dough?
Not at all. While store-bought dough is convenient, homemade empanada dough adds a personal touch and can be tailored to your preferred thickness and flakiness.
Can I make these empanadas spicy?
Yes! For a kick, add a minced jalapeño or a pinch of cayenne pepper to the filling. This Chicken Empanadas Recipe is flexible and welcomes extra heat beautifully.
What if I don’t have green olives? Can I skip them?
Green olives add a lovely briny note, but if you don’t have any, simply leave them out. The empanadas will still taste fantastic and full of flavor.
Can these empanadas be air-fried instead of baked?
Definitely! Air-frying at 375°F for 10 to 12 minutes gives you a crispier exterior and works wonderfully if you want a quicker result.
Final Thoughts
I can’t recommend this Chicken Empanadas Recipe enough for anyone who loves homemade comfort food with a worldly twist. It’s simple, flavorful, and incredibly satisfying to make and share. Whether for a cozy night in or a lively gathering, these empanadas are sure to become a cherished addition to your recipe collection. Go ahead—grab those ingredients and get ready to impress!
Print
Chicken Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
These Chicken Empanadas feature a savory filling of shredded chicken, sautéed vegetables, and spices encased in flaky baked dough, making a perfect Latin American appetizer that’s easy to prepare and delicious to serve.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
- 1/4 cup green olives, chopped (optional)
For Assembly
- 12 empanada dough disks (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, and cook until softened, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic and cook for 30 seconds until fragrant. Mix in tomato paste, ground cumin, smoked paprika, dried oregano, salt, and black pepper, cooking for 1 minute to release the spices’ aromas.
- Combine Chicken and Broth: Add the cooked shredded chicken and chicken broth to the skillet. Stir well to combine all ingredients and heat through, about 3-4 minutes.
- Incorporate Olives and Cool Filling: Remove the skillet from the heat and fold in the chopped green olives, if using. Let the filling cool slightly to make it easier to handle.
- Prepare Oven: Preheat your oven to 400°F (200°C) to get ready for baking the empanadas.
- Assemble Empanadas: Place a spoonful of the chicken filling in the center of each empanada dough disk. Fold the dough over to form a half-moon shape and crimp the edges securely with a fork to seal.
- Apply Egg Wash: Brush the tops of each empanada with the beaten egg to give a shiny, golden finish when baked.
- Bake: Arrange the empanadas on a baking sheet lined with parchment paper and bake in the preheated oven for 18 to 22 minutes until they turn golden brown.
- Cool and Serve: Allow the empanadas to cool slightly before serving to enjoy the perfect balance of crispy dough and warm, flavorful filling.
Notes
- You can air-fry the empanadas at 375°F for 10 to 12 minutes for a crispier finish.
- For spicier empanadas, add 1 minced jalapeño to the filling.
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
- Reheat empanadas in a toaster oven or oven to maintain crispiness.
