Best Chicken Empanadas Recipe | Easy, Step-by-Step Guide
Flaky empanadas come together effortlessly for a satisfying snack or party favorite.
Introduction
Chicken empanadas are a beloved snack in many cultures, combining flaky pastry with a juicy, flavorful filling. This recipe offers a practical approach—using store-bought empanada wrappers and rotisserie chicken to save time without sacrificing flavor. The result is crispy, golden-brown empanadas filled with tender chicken, aromatic vegetables, and a punchy herb sauce that brightens every bite.
Why This Chicken Empanadas Recipe?
These empanadas are quick to prepare and perfect for feeding a crowd or making ahead for lunches and snacks. The filling comes together in one pan, and the bright, herby sauce can be whipped up in a blender. Baking instead of frying keeps things simple and less messy, while still delivering that satisfying crunch.
Ingredients
For the Empanadas
- 2 Tbsp. olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp. kosher salt, divided, plus more to taste
- 1/4 tsp. black pepper
- 2 Tbsp. tomato paste
- 2 tsp. paprika
- 1 tsp. oregano
- 1/2 tsp. ground cumin
- 2 1/2 cups shredded rotisserie chicken
- 12 empanada wrappers (store-bought, thawed if frozen)
- 1 large egg, beaten
For the Herb Sauce
- 2 cups fresh parsley
- 1 garlic clove
- 1 Tbsp. red wine vinegar
- 1/2 tsp. red pepper flakes
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. dried oregano
- 1/4 cup olive oil
Equipment Needed
- Large skillet
- Baking sheets
- Parchment paper
- Blender or food processor
- Rolling pin
- Brush for egg wash
Step-by-Step Instructions
Step 1: Making the Filling
Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, garlic, 1/2 teaspoon salt, and black pepper. Cook, stirring frequently, until vegetables soften and begin to brown, about 4 to 5 minutes.
Step 2: Adding the Seasoning and Chicken
Stir in tomato paste, paprika, oregano, and cumin, cooking for about 1 minute until the tomato paste darkens. Add 3/4 cup water, shredded chicken, and the remaining 1/2 teaspoon salt. Cook, stirring and scraping the pan, until most of the liquid has evaporated and the mixture is thick, about 2 to 3 minutes. Taste and add more salt if needed. Spread the filling on a baking sheet to cool for about 20 minutes.
Step 3: Preparing the Herb Sauce
Combine parsley, garlic, vinegar, red pepper flakes, salt, oregano, and 1/4 cup water in a blender. Pulse until parsley is finely chopped. With the blender running, slowly stream in the olive oil until the sauce is smooth and creamy. If the sauce separates, blend in a teaspoon of cold water or vinegar to bring it back together. Taste and adjust seasoning as needed.
Step 4: Assembling the Empanadas
Preheat oven to 375°F and position racks in upper and lower thirds. Roll out each empanada wrapper to about 5 inches in diameter. Brush edges with beaten egg, then spoon about 1/2 cup cooled filling onto each wrapper. Fold over to make a half-moon shape, then crimp edges with a fork to seal. Arrange on parchment-lined baking sheets about 1 inch apart. Brush tops with more beaten egg for a glossy finish.
Step 5: Baking the Empanadas
Bake until empanadas are golden brown and crisp, switching pans halfway through, approximately 30 minutes. Let cool for a few minutes before serving with herb sauce.
Tips for Success
- Cool the Filling: Letting the filling cool before assembling prevents the dough from becoming soggy.
- Seal Well: Crimping the edges with a fork ensures that the filling stays inside during baking.
- Be Creative: Add olives, raisins, or cheese to the filling for different flavor profiles.
- Make Ahead: Unbaked empanadas can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months. Bake straight from frozen, adding a few extra minutes to the cooking time.
What others are reading
Variations
| Variation | Ingredients | Notes |
|---|---|---|
| Beef Empanadas | Ground beef, cumin, green olives, jalapeño, smoked paprika | See beef empanada recipe for details. |
| Vegetarian Empanadas | Mushrooms, zucchini, spinach, cheese | Great for meatless meals. |
| Spicy Chicken Empanadas | Extra red pepper flakes, cilantro, lime juice | Add a spicy kick to your filling. |
Serving Suggestions
Serve empanadas warm from the oven with herb sauce for dipping. They pair well with a simple green salad, roasted vegetables, or a bowl of soup for a complete meal. These empanadas are equally great as a party appetizer, lunchbox treat, or weeknight dinner.
FAQs
Q: Can I use homemade dough instead of store-bought?
A: Absolutely. You can use your favorite homemade empanada dough recipe if you prefer a from-scratch approach.
Q: Can I make the filling ahead of time?
A: Yes, the filling can be made up to 3 days in advance and stored in the fridge. Assemble and bake when ready.
Q: How do I store leftover empanadas?
A: Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Q: Can I air fry the empanadas?
A: Yes, air fry at 375°F for about 12–15 minutes, flipping halfway, until golden brown.
Q: What can I substitute for parsley in the sauce?
A: Cilantro, arugula, or even basil can be used for a different flavor profile.
Nutrition Information
While this recipe uses rotisserie chicken and store-bought dough for convenience, you can easily adapt it for dietary needs by choosing whole-grain wrappers or reducing salt. Each empanada provides a balance of protein, vegetables, and whole-mouth flavor—a satisfying and relatively balanced handheld meal.
Conclusion
This chicken empanadas recipe is a lifesaver for busy households, delivering maximum flavor with minimal fuss. The combination of juicy chicken, spiced vegetables, and a vibrant green sauce ensures that these empanadas are delicious for both kids and adults. Whether for a party, picnic, or quick dinner, these easy-to-make empanadas are sure to become a staple in your recipe rotation.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a64476738/best-chicken-empanadas-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a38072618/beef-empanadas-recipe/
- https://www.aol.com/ree-drummonds-chicken-empanadas-amazingly-185100114.html
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g35785500/recipes-using-rotisserie-chicken/
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