Chicken Empanadas

If you’re looking for a cozy, comforting dish to enjoy with friends and family, look no further than these delightful Chicken Empanadas. Crispy on the outside and bursting with flavorful shredded chicken and vibrant veggies on the inside, they are perfect for any occasion, from casual weeknight dinners to festive gatherings. Plus, they’re easy to make, and you can prepare a batch ahead of time and bake them just before serving. Let’s dive into this mouthwatering recipe that is sure to become a staple in your kitchen!

Why This Recipe is a Keeper

These Chicken Empanadas are not only delicious but also incredibly versatile. The combination of sautéed onions, bell peppers, and spices brings a depth of flavor that pairs perfectly with the tender chicken. Plus, using frozen empanada dough rounds means you can whip these up in no time! Whether you’re hosting a gathering or simply looking for a comforting meal, Chicken Empanadas will impress everyone at the table.

What to Buy

• 2 tablespoons neutral oil: For sautéing the vegetables.
• 1 yellow onion (diced): Adds sweetness and flavor.
• 2 bell peppers (any color, diced): For color and crunch.
• 4 cloves garlic (minced): Essential for aroma and taste.
• 2 tablespoons tomato paste: Adds richness and depth.
• 2 teaspoons ground cumin: Brings warmth and earthiness.
• 1 teaspoon dried oregano: For an herbal note.
• ½ teaspoon kosher salt: Enhances all flavors.
• ½ teaspoon ground black pepper: Adds a hint of spice.
• 2 cups shredded cooked chicken: The star ingredient.
• 1 cup water: For moisture in the filling.
• 10 frozen empanada dough rounds (such as Goya, thawed): The perfect vessel.
• 1 large egg (lightly beaten): For egg wash to seal and glaze.

Equipment at a Glance

• Large skillet: For cooking the filling.
• Spatula: To stir and combine ingredients.
• Mixing bowl: For combining the filling ingredients.
• Pastry brush: For applying the egg wash.
• Baking sheet: For baking the empanadas.
• Parchment paper: To line the baking sheet for easy cleanup.

Chicken Empanadas: How It’s Done

Step 1: Sauté the Vegetables

In a large skillet, heat the neutral oil over medium heat. Once hot, add the diced yellow onion and diced bell peppers. Sauté for about 5 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.

Step 2: Add the Flavorings

Stir in the tomato paste, ground cumin, dried oregano, kosher salt, and ground black pepper. Mix well to coat the vegetables and cook for another 2 minutes, allowing the spices to bloom.

Step 3: Combine with Chicken

Add the shredded cooked chicken to the skillet along with 1 cup of water. Stir to combine, and let it simmer for about 5 minutes until heated through and the mixture thickens slightly. Remove from heat and let it cool.

Step 4: Assemble the Empanadas

Preheat your oven to 400°F (200°C). On a clean surface, lay out the thawed empanada dough rounds. Place a generous spoonful of the chicken filling in the center of each round. Be careful not to overfill.

Step 5: Seal and Brush

Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork for an extra secure seal. Place the empanadas on a lined baking sheet. Brush the tops with the lightly beaten egg for a beautiful golden finish.

Step 6: Bake

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy. Remove from the oven and let cool slightly before serving.

Variations by Season

• Spring: Add fresh herbs like cilantro or parsley for a burst of freshness.
• Summer: Incorporate grilled corn or zucchini for a seasonal twist.
• Fall: Mix in some roasted butternut squash for a sweet and savory flavor.
• Winter: Add some shredded kale or spinach for extra nutrition and color.

Recipe Notes & Chef’s Commentary

• Feel free to use leftover rotisserie chicken to save time.
• For a spicier kick, add some diced jalapeños or a pinch of cayenne pepper to the filling.
• These empanadas can be frozen before baking. Just thaw and bake when you’re ready to enjoy!
• Experiment with different sauces for dipping, such as salsa, guacamole, or a tangy yogurt sauce.

Shelf Life & Storage

Cooked Chicken Empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. If you want to freeze them, place unbaked empanadas in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.

Your Top Questions

Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just assemble the empanadas when you’re ready to bake.

What can I serve with Chicken Empanadas?

These empanadas pair wonderfully with a fresh salad, rice, or a side of beans. You can also serve them with your favorite dipping sauces for added flavor.

Can I use homemade dough instead of frozen?

Yes, if you prefer homemade empanada dough, feel free to use your favorite recipe. Just roll it out to about 1/8 inch thickness for best results.

How do I know when the empanadas are done baking?

The empanadas are done when they are golden brown and crispy on the outside. You can also check the internal temperature; it should be at least 165°F (74°C) for safe consumption.

What to Make After This

• Beef Empanadas
• Vegetable Samosas
• Cheesy Spinach Puffs
• Savory Hand Pies

In Closing

These Chicken Empanadas are a delightful addition to your recipe repertoire. With their crispy exterior and savory filling, they are perfect for any occasion and can easily be customized to suit your taste. Enjoy the process of making these delicious bites, and savor every crispy, flavorful bite. Whether you serve them as an appetizer or a main dish, Chicken Empanadas are sure to be a hit!