recipe empanadas chicken
The Best recipe empanadas chicken
Oh, I just love this chicken empanada recipe—it’s one of those simple, hearty dishes that feels like a hug in every bite. There’s something so satisfying about wrapping tender chicken in a crispy, golden pastry, and it’s the kind of meal that makes you feel like you’re cooking for a crowd without the fuss. My kids have been begging for this since they were little, especially when we’re having a family dinner or a casual get-together. It’s easy to make ahead, too—just assemble the fillings, wrap them up, and refrigerate for later. When you pop them in the oven, they come out perfectly crispy, and the flavors meld together just right. Plus, it’s a great way to use up leftover chicken or any protein you’ve got on hand, so it’s practical without being complicated.
I also really appreciate how balanced this recipe is. It’s got protein from the chicken, fiber from the veggies, and a touch of healthy fats from the avocado or olive oil in the filling. It’s not heavy, but it’s not light—it’s that kind of meal that fills you up without making you feel sluggish. My husband and I have been eating these regularly, especially when we’re trying to keep things simple but still nourishing. And honestly, they’re perfect for any occasion—whether you’re serving them at a holiday dinner, a game day spread, or just a regular weeknight when you want something warm and comforting. My kids love how they can dip them in salsa or hot sauce, and the adults always rave about the flavor. It’s that kind of recipe that feels like a classic, but it’s still fresh and easy to customize.
Chicken Empanadas
Delicious and easy-to-make empanadas filled with tender chicken, aromatic spices, and a flavorful tomato sauce. Perfect for a quick weeknight dinner or a party appetizer.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 cup cold butter, cubed
- 1/4 cup ice water
- 1 lb boneless, skinless chicken breast or thigh, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 1 tbsp olive oil
- 1 cup crushed tomatoes
- 1 tbsp tomato paste
- 1 clove garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- Salt to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2 In a mixing bowl, combine flour, salt, and baking powder. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Chill the dough for 30 minutes.
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3 In a non-stick pan, heat olive oil over medium heat. Sauté onion and garlic until soft. Add diced chicken, cumin, paprika, oregano, and black pepper. Cook until chicken is no longer pink. Stir in chicken broth and simmer for 5 minutes. Remove from heat and let cool.
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4 In a small saucepan, heat crushed tomatoes, tomato paste, garlic, basil, thyme, and a pinch of salt. Simmer for 10 minutes until thickened. Cool slightly.
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5 Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Cut into circles using a cookie cutter or glass.
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6 Place a spoonful of chicken filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, sealing the edges with a little water.
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7 Brush the edges of each empanada lightly with water to help them hold together. Brush the tops with a little olive oil. Place on the prepared baking sheet.
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8 Bake for 20-25 minutes or until golden brown. While empanadas are baking, spoon some tomato sauce over each one.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Rolling pin
- Pastry brush
- Oven
- Non-stick frying pan
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Empanadas Works
This empanada chicken recipe is always a crowd-pleaser because it’s simple enough to make ahead and reheat, yet packed with flavor that feels special for any gathering. Whether you’re hosting a casual family dinner or a potluck, these handheld bites are easy to serve and always bring smiles—no fancy plating required. Plus, the tender chicken and crispy filling make them a satisfying, hearty option that kids and adults alike will love. It’s the kind of dish that feels effortless but still feels like a real effort, which is why I always turn to it when I need something quick yet impressive.
❓ Frequently Asked Questions About Chicken Empanadas
What is the best way to prepare the filling for empanadas chicken?
The best way to prepare the filling is to mix 1 lb (450g) of cooked and shredded chicken breast or thigh, 1/2 cup finely diced onion, 1/2 cup finely diced bell pepper, 1/4 cup chopped fresh cilantro, 1 tbsp minced garlic, 1 tbsp lime juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp chili powder, salt and pepper to taste, and a pinch of black pepper. For extra flavor, you can add a splash of chicken broth or a spoonful of sour cream.
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How should I handle the dough for empanadas to avoid cracking?
To prevent cracking, roll the dough very thinly (about 1/8 inch thick) and handle it gently. Use a light touch when shaping—avoid pressing too hard. If the edges stick, lightly brush them with a little water or oil. For a crispier crust, bake instead of frying, and avoid overloading the empanadas with filling.
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What are the best fillings or toppings to serve with empanadas chicken?
Classic toppings include sour cream, shredded lettuce, diced tomatoes, avocado slices, lime wedges, fresh cilantro, and a squeeze of lime juice. For a tangy contrast, serve with pickled red onions or a simple salsa verde. A side of mango chutney or spicy mayo also pairs well.
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Can I make the empanadas ahead of time and reheat them?
Yes! You can prep the filling and shape the empanadas a day ahead, store them in the fridge in an airtight container for up to 2 days. Reheat freshly fried empanadas in a pan with a little oil for 2–3 minutes per side to restore crispiness. For baked empanadas, warm them in the oven at 375°F (190°C) for 10–12 minutes until heated through.
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What’s the secret to achieving a perfectly crispy empanada crust?
For the golden, crispy crust, use all-purpose flour mixed with 1 tsp baking powder (instead of yeast) and 1/2 tsp salt for a flaky texture. Roll the dough thin but even, and chill it for 15–20 minutes before shaping to prevent stretching. Fry in hot oil (350–375°F/175–190°C) for 2–3 minutes per side until golden. Avoid overcrowding the pan for even browning.
