Description
These savory Chicken Empanadas feature tender shredded chicken thighs cooked with aromatic spices, olives, and sautéed peppers wrapped in flaky empanada pastry and baked to golden perfection. A perfect appetizer or meal that combines a flavorful filling with a crisp, golden crust.
Ingredients
Scale
For the 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
For the Empanadas
- 12 to 16 frozen and thawed empanada wrappers (such as Goya)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 375ºF. Pat the chicken thighs dry with paper towels and season generously with kosher salt and freshly ground black pepper on all sides. Place the chicken in a medium-sized pot and add enough water just to cover it. Add 1 tablespoon of kosher salt and the bay leaves. Bring to a boil over medium-high heat.
- Cook Chicken: Reduce heat to medium-low, cover the pot, and simmer until the chicken is cooked through and reaches an internal temperature of 165ºF, about 10 minutes.
- Shred Chicken: Transfer the cooked chicken to a bowl or cutting board to cool. Reserve 1 cup of the cooking liquid and set it aside. Shred the chicken finely and set aside for the filling.
- Sauté Vegetables: In a large skillet over medium-high heat, heat the vegetable oil until shimmering. Add the chopped onion and both bell peppers. Cook, stirring occasionally, until the onion is golden and the peppers start to brown on the edges, 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, add the tomato paste, and cook it until it darkens slightly in color, approximately 2 to 3 minutes.
- Combine Chicken and Spices: Add the shredded chicken to the skillet along with the sweet paprika, cumin, and mix well. Cook for 4 to 5 minutes until the chicken is heated through and the spices become aromatic. Stir in the chopped olives until well combined.
- Make the Sauce: Pour the reserved 1 cup of cooking liquid into the skillet and cook, stirring occasionally, until a glossy sauce forms and coats the chicken mixture, about 2 to 3 minutes. Remove from heat and let cool slightly.
- Shape the Empanadas: Lightly roll out each empanada wrapper until it is about ¼” to ½” larger. Spoon 2 to 3 tablespoons of the chicken filling onto the center of each wrapper. Brush the edges with the beaten egg wash.
- Seal and Crimp: Fold each wrapper over to form a half-moon shape. Press the edges together to seal and crimp by pleating the edge or pressing with a fork. Repeat with remaining wrappers and filling.
- Bake Empanadas: Place the empanadas on a baking sheet and brush the tops with more beaten egg wash. Bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown. Remove from the oven and allow to cool for 5 to 10 minutes before serving.
Notes
- Ensure chicken is fully cooked to an internal temperature of 165ºF for food safety.
- Use a thermometer for accuracy when cooking chicken.
- Shrinking or cracking of wrappers can be minimized by covering unused dough with a damp cloth while working.
- Frozen empanada wrappers should be thawed completely before rolling and filling.
- For extra flavor, olives can be substituted with capers or omitted if preferred.
- Brush empanadas thoroughly with egg wash to achieve a shiny, golden crust.
- Empanadas can be stored in the refrigerator for up to 3 days or frozen before baking.
Nutrition
- Serving Size: 1 empanada
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
