Description
These Chicken Empanadas are a savory and satisfying handheld treat featuring a flavorful shredded chicken filling cooked with aromatic spices, bell peppers, and olives, all encased in crispy golden pastry. Perfect as an appetizer, snack, or main dish, they are baked to perfection to achieve a beautifully browned and flaky crust.
Ingredients
Scale
Chicken Filling
- 2 lb. boneless, skinless chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 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
- 1 cup reserved chicken cooking liquid
For Assembly
- 12 to 16 frozen and thawed empanada wrappers (such as Goya)
- 1 egg, beaten (for egg wash)
Instructions
- Poach the Chicken: Preheat the oven to 375ºF. Pat chicken thighs dry and season generously with salt and pepper. Place the chicken in a medium pot and cover with water. Add 1 tablespoon salt and bay leaves. Bring to a boil.
- Simmer the Chicken: Reduce heat to medium-low, cover and cook until chicken is fully cooked and registers 165ºF internally, about 10 minutes.
- Cool and Shred Chicken: Transfer cooked chicken to a bowl or cutting board to cool. Reserve 1 cup of the cooking liquid. Shred the chicken using forks and set aside.
- Sauté Vegetables: In a large skillet over medium-high heat, heat vegetable oil until shimmering. Add onion and both bell peppers. Sauté until onions are golden and peppers start to brown, about 6 to 8 minutes.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook until fragrant, about 1 minute. Reduce heat to medium and mix in tomato paste. Cook until it slightly darkens in color, about 2 to 3 minutes.
- Combine Chicken and Spices: Add shredded chicken to the skillet along with paprika and cumin. Stir well and cook for 4 to 5 minutes until chicken is heated through and spices are aromatic. Mix in olives.
- Add Cooking Liquid: Pour in the reserved cooking liquid and cook while stirring occasionally until a glossy sauce coats the chicken, about 2 to 3 minutes. Remove from heat and let cool slightly.
- Shape Empanadas: Roll out each empanada wrapper slightly to expand its size by 1/4 to 1/2 inch. Spoon 2 to 3 tablespoons of chicken filling onto the center of each wrapper. Brush edges with beaten egg, fold over to form a half-moon shape.
- Seal Empanadas: Press edges together firmly and crimp either by pleating the edges or pressing down with a fork to seal completely. Repeat with remaining wrappers and filling.
- Bake Empanadas: Arrange empanadas on a baking sheet. Brush the tops with the beaten egg wash. Bake in the preheated oven until golden brown and crisp, about 20 to 25 minutes. Let cool for 5 to 10 minutes before serving.
Notes
- Make sure to fully cool the filling before assembling to prevent soggy dough.
- If empanada wrappers are not available, you can substitute by making your own dough or using wonton wrappers for smaller empanadas.
- Feel free to swap chicken thighs for chicken breasts but thighs provide more moisture and flavor.
- Leftover empanadas can be stored in the refrigerator for 3 days and reheated in the oven for best texture.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeño to the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Keywords: Chicken Empanadas, Baked Empanadas, Latin American Recipe, Savory Pastry, Shredded Chicken Filling