Chicken Empanada: A Delicious and Easy Recipe

Chicken Empanada, a golden pocket of savory goodness, is calling your name! Imagine biting into a flaky, perfectly baked crust, giving way to a flavorful and comforting filling of tender chicken, vegetables, and aromatic spices. This isn’t just a recipe; it’s an invitation to experience a taste of Latin American culinary heritage.

Empanadas, in their various forms, have a rich history that stretches back centuries, with roots in Spain and Portugal. They traveled across the ocean and evolved with the unique flavors and ingredients of each Latin American country. The Chicken Empanada, in particular, is a beloved staple in many households, often enjoyed as a snack, appetizer, or even a light meal.

What makes these little hand pies so irresistible? It’s the perfect combination of textures and tastes. The crispy, buttery crust contrasts beautifully with the moist and savory filling. The chicken, often seasoned with cumin, paprika, and other spices, offers a depth of flavor that’s both comforting and exciting. Plus, they’re incredibly convenient! Empanadas are portable, easy to eat, and can be made ahead of time, making them perfect for parties, picnics, or a quick weeknight dinner. Get ready to embark on a culinary adventure and create your own batch of these delightful treats!

this Recipe

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/2 cup cold vegetable shortening, cut into small pieces
• 6-8 tablespoons ice water
• 1 large egg, beaten (for egg wash)
• For the Chicken Filling:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 pound boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
• 1 cup cooked potatoes, diced
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/4 cup chopped pimento-stuffed olives
• 1/4 cup raisins (optional)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• Salt and black pepper to taste
• 1/2 cup chicken broth

Making the Empanada Dough:

Okay, let’s start with the dough. This is the foundation of our delicious empanadas, and while it might seem a little intimidating, I promise it’s totally doable! The key is to keep everything cold – cold butter, cold shortening, cold water. This will give us that flaky, tender crust we’re after.

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Cut in the Butter and Shortening: Add the cold, cubed butter and shortening to the flour mixture. Using a pastry blender (or your fingertips, if you’re feeling brave!), cut the butter and shortening into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – that’s what creates the flakiness. Don’t overmix!
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. You want to add just enough water to bring the dough together into a shaggy mass. Be careful not to add too much water, or the dough will be tough. I usually start with 6 tablespoons and add more as needed.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a ball. Divide the dough in half, flatten each half into a disc, and wrap each disc tightly in plastic wrap.
5. Chill the Dough: Refrigerate the dough for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and makes the dough easier to roll out. Chilling is crucial!

Preparing the Chicken Filling:

While the dough is chilling, let’s get started on the chicken filling. This is where we can really customize the flavors to our liking. Feel free to add or subtract ingredients based on your preferences. I love the combination of chicken, vegetables, and spices in this recipe, but you can definitely experiment!

1. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
2. Add the Bell Peppers: Add the chopped red and green bell peppers to the skillet and cook until slightly softened, about 5 minutes.
3. Incorporate the Chicken and Vegetables: Add the shredded chicken, diced potatoes, peas, corn, olives (if using), and raisins (if using) to the skillet. Stir to combine.
4. Season the Filling: Add the cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper to the skillet. Stir well to coat all the ingredients with the spices.
5. Add Chicken Broth: Pour in the chicken broth and bring the mixture to a simmer. Cook for about 5-10 minutes, or until the broth has reduced slightly and the filling has thickened. This helps to bind the filling together and prevent it from being too dry.
6. Taste and Adjust: Taste the filling and adjust the seasonings as needed. You might want to add more salt, pepper, or spices to suit your taste.
7. Cool the Filling: Remove the skillet from the heat and let the filling cool completely before assembling the empanadas. This is important because a hot filling will melt the butter in the dough and make it difficult to work with.

Assembling the Empanadas:

Now for the fun part – assembling the empanadas! This is where we get to put everything together and create those beautiful, golden-brown pastries. Don’t worry if your first few empanadas aren’t perfect – practice makes perfect! And even if they’re a little wonky, they’ll still taste amazing.

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the empanadas from sticking and make cleanup a breeze.
2. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles of dough. You should get about 6-8 circles from each disc.
3. Fill the Empanadas: Place a spoonful (about 2-3 tablespoons) of the cooled chicken filling in the center of each dough circle. Don’t overfill them, or they’ll be difficult to seal.
4. Seal the Empanadas: Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
5. Egg Wash: Place the assembled empanadas on the prepared baking sheet. Brush the tops of the empanadas with the beaten egg. This will give them a beautiful golden-brown color and a slightly glossy finish.
6. Bake: Bake for 20-25 minutes, or until the empanadas are golden brown and the crust is flaky. Keep an eye on them, as baking times may vary depending on your oven.
7. Cool and Serve: Remove the empanadas from the oven and let them cool on the baking sheet for a few minutes before serving. They’re delicious served warm or at room temperature.

Tips and Variations:

• Make Ahead: The empanada dough can be made ahead of time and stored in the refrigerator for up to 2 days. The chicken filling can also be made ahead of time and stored in the refrigerator for up to 3 days.
• Freezing: You can freeze the assembled empanadas before baking. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
• Filling Variations: Get creative with the filling! You can use ground beef, pork, or even vegetables like spinach and mushrooms. You can also add different cheeses, such as cheddar, Monterey Jack, or queso fresco.
• Spice Level: Adjust the amount of cayenne pepper to control the spice level of the filling. If you don’t like spicy food, you can omit the cayenne pepper altogether.
• Dough Variations: For a sweeter dough, you can add a tablespoon of sugar to the flour mixture. You can also use different types of flour, such as whole wheat flour or gluten-free flour.
• Serving Suggestions: Serve the empanadas with your favorite dipping sauce, such as salsa, guacamole, or sour cream. They’re also great served with a side salad or rice and beans.

Conclusion:

This isn’t just another recipe; it’s an invitation to experience the joy of homemade goodness. These Chicken Empanadas are a must-try because they perfectly balance savory, comforting flavors with a satisfyingly crisp, golden crust. Imagine biting into a warm, flaky pastry filled with tender, seasoned chicken – it’s a culinary hug in every bite! The combination of simple ingredients and straightforward instructions makes this recipe accessible to cooks of all skill levels, from seasoned pros to kitchen novices. You don’t need to be a master chef to create something truly special.

But what truly elevates these empanadas is their versatility. While they’re fantastic on their own, a simple dipping sauce can take them to the next level. Consider a vibrant chimichurri, a cool and creamy avocado crema, or even a spicy sriracha mayo for an extra kick. For a complete meal, serve them alongside a fresh, vibrant salad or a hearty bowl of black beans and rice.

Looking for variations? The possibilities are endless! Feel free to experiment with different fillings. Swap out the chicken for shredded pork or ground beef. Add some diced potatoes, olives, or hard-boiled eggs to the filling for added texture and flavor. For a vegetarian option, try a filling of roasted vegetables like sweet potatoes, corn, and black beans. You can even adjust the spice level to your liking by adding more or less chili powder or a pinch of cayenne pepper. Don’t be afraid to get creative and make this recipe your own!

These Chicken Empanadas are perfect for any occasion. They’re a crowd-pleasing appetizer for parties, a satisfying lunch on the go, or a comforting dinner on a chilly evening. They’re also a great way to use up leftover cooked chicken. Plus, they freeze beautifully, so you can make a big batch and enjoy them whenever the craving strikes. Simply bake them from frozen until golden brown and heated through.

I truly believe that this recipe will become a staple in your kitchen. It’s a recipe that’s meant to be shared, enjoyed, and passed down through generations. The aroma of these empanadas baking in the oven is enough to bring a smile to anyone’s face.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I’m confident that you’ll love these Chicken Empanadas as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? What dipping sauce did you serve them with? Share your photos, tips, and feedback in the comments below. I can’t wait to see your creations and hear your stories. Happy baking!