Ingredients

2 lb. boneless, skinless chicken thighs

Kosher salt

Freshly ground black pepper

2 bay leaves

2 Tbsp. vegetable oil

1 large onion, chopped

1 red bell pepper, chopped

1 orange bell pepper, chopped

3 cloves garlic, minced

2 Tbsp. tomato paste

1 Tbsp. sweet paprika

2 tsp. cumin

1/2 cup castelvetrano or green olives, roughly chopped

12 to 16 frozen and thawed empanada wrappers, such as Goya

1 egg, beaten

Instructions

Step 1: Preheat the oven to 375ºF. Pat chicken thighs dry with paper towels and season thoroughly with salt and pepper on all sides. Add chicken to a medium pot and cover with water. Add a tablespoon of salt and bay leaves, then bring to a boil.

Step 2: Reduce heat to medium-low, cover and cook until the chicken is cooked through and reaches 165ºF on a thermometer, about 10 minutes.

Step 3: Transfer chicken to a bowl or cutting board to cool. Reserve 1 cup of the cooking water and set it aside. Shred the chicken and set aside.

Step 4: In a large skillet over medium-high heat, heat vegetable oil until shimmering. Add onion and bell peppers and cook until the onion is golden and peppers develop browned edges, about 6 to 8 minutes.

Step 5: Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium, stir in tomato paste and cook until it darkens slightly, 2 to 3 minutes.

Step 6: Add shredded chicken, paprika, and cumin. Mix well and cook for 4 to 5 minutes until heated through and spices are toasted. Stir in chopped olives.

Step 7: Pour in reserved cooking liquid and cook, stirring occasionally, until a glossy sauce forms and thickens slightly, about 2 to 3 minutes. Remove from heat and let cool slightly.

Step 8: To shape empanadas, roll out a wrapper until slightly larger than original size (about ¼” to ½”). Spoon 2 to 3 tablespoons of filling onto the center. Brush edges with beaten egg, fold into a half-moon shape.

Step 9: Seal edges by pleating or pressing with a fork. Repeat with remaining dough and filling.

Step 10: Place empanadas on a baking sheet. Brush tops with beaten egg and bake for 20 to 25 minutes until golden brown. Let cool 5 to 10 minutes before serving.

Tips & Variations

Use rotisserie chicken for a quicker filling option without boiling.

Add a pinch of chili powder or cayenne for a spicier filling.

Substitute green olives with black olives or omit if you prefer a milder taste.

For a crispier crust, brush empanadas with a little melted butter before baking.

Empanada wrappers can be found in the freezer section of many grocery stores; keep them well covered to prevent drying out.

Storage

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ºF oven until warmed through and crispy, about 10 minutes. These empanadas can also be frozen before baking; freeze on a tray then transfer to a container and bake directly from frozen, adding extra baking time.

FAQs

Can I make the filling ahead of time?

Yes, the chicken filling can be prepared and refrigerated for up to 2 days before assembling the empanadas.

What can I use if I don’t have empanada wrappers?

You can make your own dough with flour, butter, and water or use pre-made pie crust as an alternative. Just roll it out and cut into circles to fit your fillings.