Delicious Chicken Empanadas: A Flavorful Twist on a Classic Recipe

Have you ever bitten into a perfectly crisp empanada, only to have an explosion of savory, aromatic chicken filling dance across your taste buds? I still remember my first authentic empanada experience during a trip to Argentina, and I’ve been obsessed with recreating that magic ever since. After countless attempts in my kitchen (and yes, some spectacular failures), I’ve finally perfected a chicken empanada recipe that brings those same joyful flavors right to your home.

Today, I’m excited to share my ultimate chicken empanada recipe that combines traditional techniques with accessible ingredients you can find at your local grocery store. These hand-held pockets of joy are perfect for dinner parties, family meals, or meal prepping for the week ahead.

The Rich History of Empanadas

Before diving into the cooking process, I think it’s worth appreciating where these delightful pastries come from. Empanadas have a fascinating history that spans continents and centuries. The word “empanada” comes from the Spanish verb “empanar,” which means to wrap or coat in bread.

While many associate empanadas with Latin America, particularly Argentina, Chile, and Mexico, their origins can be traced back to Spain and Portugal in the early 16th century. From there, the concept traveled to Latin America during colonization, where each country developed its own unique variations.

What I find most beautiful about empanadas is how they’ve evolved across different cultures:

• In Argentina, they’re often filled with ground beef, olives, and hard-boiled eggs
• Filipino empanadas typically feature a sweeter dough with fillings like chicken and vegetables
• Puerto Rican empanadas (or “empanadillas”) are frequently made with seafood fillings

Our chicken version today draws inspiration from several traditions while maintaining that perfect balance of crispy exterior and juicy, flavorful filling that makes empanadas so irresistible.

What Makes the Perfect Chicken Empanada?

In my empanada-making journey, I’ve discovered there are three key elements that separate an ordinary empanada from an extraordinary one:

The Dough: : Must be flaky yet sturdy enough to hold the filling : Should have a buttery flavor that complements rather than competes with the filling : Needs to achieve that golden-brown perfection when baked (or fried)

The Filling: : Should be moist but not soggy (a critical balance!) : Must be well-seasoned throughout, with layers of flavor : Needs proper cooling before assembly to prevent steam from making the dough soggy

The Technique: : Proper sealing is essential to prevent filling leakage : Consistent size ensures even cooking : The right cooking temperature creates that perfect texture contrast

With these principles in mind, let’s gather our ingredients and get cooking!

Essential Ingredients

For the dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup cold unsalted butter, cubed
• 1 egg
• ⅓ cup ice-cold water
• 1 tablespoon white vinegar

For the chicken filling:

• 1½ pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, finely diced
• 1 red bell pepper, finely diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 cup chicken broth
• 2 tablespoons tomato paste
• ⅓ cup green olives, pitted and chopped
• ¼ cup raisins (optional but traditional)
• 2 hard-boiled eggs, chopped (optional)
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 egg (for egg wash)

Nutritional Breakdown

I believe in knowing what goes into your food, so here’s a detailed nutritional breakdown per serving (assuming the recipe makes 12 empanadas and you eat two):

Step-by-Step Instructions

Preparing the Dough

1. In a large bowl, whisk together the flour, salt, and sugar.
2. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. In a small bowl, beat the egg and then add the ice water and vinegar.
4. Pour the wet ingredients into the flour mixture and stir with a fork until the dough just begins to come together.
5. Turn the dough onto a lightly floured surface and knead gently just a few times until it forms a cohesive ball. Do not overwork!
6. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

I’ve found that the secret to truly flaky empanada dough is keeping everything cold and handling the dough as little as possible. The vinegar might seem like an odd addition, but trust me—it inhibits gluten formation, resulting in a more tender crust.

Creating the Flavorful Filling

1. Season chicken thighs generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook until golden brown on both sides and cooked through, about 6-8 minutes per side.
3. Remove chicken to a plate and let cool slightly before shredding or chopping into small pieces.
4. In the same skillet with the remaining oil and chicken drippings, add the diced onion and bell pepper. Cook until softened, about 5 minutes.
5. Add the garlic and cook for another 30 seconds until fragrant.
6. Stir in the cumin, smoked paprika, oregano, coriander, and cayenne pepper. Toast the spices for about 30 seconds.
7. Add the tomato paste and cook for 1 minute, stirring constantly.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
9. Return the shredded chicken to the skillet. Simmer until most of the liquid has evaporated, about 5-7 minutes.
10. Remove from heat and stir in the chopped olives, raisins (if using), hard-boiled eggs (if using), and cilantro.
11. Season with salt and pepper to taste.
12. Transfer to a bowl and allow to cool completely before assembling the empanadas. I often make the filling a day ahead to allow the flavors to develop even more deeply.

Assembly and Baking

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Remove one disc of dough from the refrigerator and let it sit at room temperature for about 5 minutes to make it easier to roll.
3. On a lightly floured surface, roll the dough to about ⅛-inch thickness.
4. Using a 5-inch round cutter or a small plate as a guide, cut as many circles as possible. Gather the scraps, re-roll once, and cut more circles.
5. Place about 2 tablespoons of filling slightly off-center on each dough circle.
6. Brush the edges of the dough with water, then fold the dough over to create a half-moon shape.
7. Press the edges firmly to seal, then crimp with a fork or create a decorative rope edge by pinching and folding the dough over itself.
8. Place the formed empanadas on the prepared baking sheets, leaving about 1 inch between them.
9. In a small bowl, beat the remaining egg with 1 tablespoon of water to create an egg wash.
10. Brush each empanada with the egg wash, which will give them that beautiful golden color.
11. Cut a small vent in the top of each empanada to allow steam to escape during baking.
12. Bake for 25-30 minutes, or until the empanadas are golden brown.
13. Allow to cool for 5 minutes before serving.

Variation Options

One of the things I love most about empanadas is how versatile they are. Here are some of my favorite variations to keep things interesting:

Different Cooking Methods

Flavor Variations

While I adore the classic chicken filling, here are some other delicious options I’ve experimented with:

• Spicy Chicken: Add 1-2 diced jalapeños and substitute some of the chicken broth with your favorite hot sauce
• Chicken and Corn: Add 1 cup of sweet corn kernels to the filling for sweetness and texture
• Mediterranean Chicken: Substitute the olives with sun-dried tomatoes and add feta cheese
• Curry Chicken: Replace the Latin spices with 2 tablespoons of curry powder and add ¼ cup of golden raisins

Make-Ahead Tips and Storage

Empanadas are perfect for making ahead, and I often double the recipe to keep some on hand for quick meals. Here’s how to store them:

Refrigerating:

• Filling: Can be made up to 3 days ahead and stored in an airtight container
• Assembled (uncooked): Up to 24 hours, covered with plastic wrap
• Cooked empanadas: Up to 3 days, reheat in a 350°F oven for 10 minutes

Freezing:

• Filling only: Up to 3 months in freezer-safe containers
• Assembled (uncooked): Freeze on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 5-7 minutes to the baking time
• Cooked empanadas: Freeze for up to 2 months, reheat from frozen in a 350°F oven for 15-20 minutes

Serving Suggestions

Empanadas are delicious on their own, but I love serving them with some complementary sides and sauces:

Dipping Sauces:

• Chimichurri sauce (my personal favorite)
• Cilantro-lime crema
• Spicy tomato sauce
• Avocado crema

Side Dishes:

• Simple green salad with vinaigrette
• Black bean and corn salad
• Roasted sweet potatoes
• Lime-seasoned rice

Beverages:

• Sparkling water with lime
• Hibiscus tea (hot or iced)
• Fruit-infused water
• Classic lemonade

Common Mistakes to Avoid

Through my many empanada-making experiments (and some memorable failures), I’ve learned to avoid these common pitfalls:

1. Overworking the dough: This makes empanadas tough rather than flaky. Handle the dough minimally and keep it cold.
2. Overfilling: Tempting as it may be, too much filling makes sealing difficult and leads to leakage during cooking.
3. Skipping the cooling step: Hot filling creates steam that makes the dough soggy before it has a chance to bake.
4. Uneven sizing: Differently sized empanadas will cook at different rates, leaving some undercooked while others burn.
5. Forgetting the vent: Without a small vent cut in the top, steam can cause empanadas to burst open during baking.
6. Under-seasoning: The dough is fairly neutral, so the filling needs to be well-seasoned to carry the flavor.

Why You’ll Love This Recipe

After perfecting this recipe through countless iterations, I’m confident these chicken empanadas will become a favorite in your cooking repertoire. Here’s why:

• The dough achieves that perfect balance of flaky and sturdy
• The filling is deeply flavored without being complicated
• The techniques are accessible even for beginner cooks
• They’re versatile for various occasions, from appetizers to main courses
• They freeze beautifully, making them perfect for meal prep
• They’re endlessly customizable to suit your personal taste preferences

Q&A Section

Q: Can I make these empanadas gluten-free? A: Yes! You can substitute the all-purpose flour with a gluten-free 1:1 baking flour. I’ve had good results with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. The texture will be slightly different, but still delicious.

Q: Is there a way to make these empanadas vegan? A: Absolutely. For the dough, substitute the butter with solid coconut oil and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the regular egg. For the filling, sautéed mushrooms, potatoes, and corn make a wonderful substitute for the chicken.

Q: My empanadas leaked during baking. What went wrong? A: This usually happens for one of three reasons: overfilling, not properly sealing the edges, or not letting the filling cool enough before assembly. Try using less filling and make sure to press firmly around the edges when sealing.

Q: Can I prepare these empanadas ahead of time for a party? A: Definitely! You can either make them completely and reheat them before serving, or assemble them, freeze them uncooked, and bake them fresh the day of your event. The latter option generally yields the best results.

Q: I don’t like olives. Can I leave them out? A: Yes, the olives can be omitted entirely or substituted with capers for a similar briny flavor. You can also add more vegetables like corn or peas instead.

Q: How spicy is this recipe? A: As written, the recipe has a mild heat from the cayenne pepper. You can adjust the spice level by increasing or decreasing the amount of cayenne, or by adding diced jalapeños to the filling for more heat.

Final Thoughts

Making empanadas has become one of my favorite cooking traditions. There’s something deeply satisfying about the whole process—creating the dough, preparing the filling, assembling each pocket by hand, and finally enjoying the fruits of your labor.

What I love most is how empanadas bring people together. In my home, empanada-making has become a group activity where everyone pitches in with the assembly. Even kitchen novices can get involved with crimping the edges or brushing on the egg wash.

These chicken empanadas represent more than just a delicious meal—they’re a connection to culinary traditions across cultures and a reminder of how food can tell stories and create memories. I hope this recipe brings as much joy to your kitchen as it has to mine.

Remember, cooking is about exploration and making each recipe your own. Don’t be afraid to experiment with different fillings, techniques, and serving styles. The perfect empanada is the one that makes you and your loved ones smile.

Happy cooking!