Name: Easy Chicken Empanadas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 cup minced onion; 1 red bell pepper, minced; 1 yellow or orange bell pepper, minced; 4 garlic cloves, minced; 2 tablespoons fresh cilantro, minced; 2 cups shredded chicken breast; 2 teaspoons chicken bouillon; 1 tablespoon tomato paste; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon kosher salt; 10 empanada dough shells (6-inch rounds); 1 egg for egg wash

Easy Chicken Empanadas are more than just a delicious snack; they’re a culinary hug in a handheld package! There’s something incredibly satisfying about biting into a perfectly golden, flaky pastry filled with savory, seasoned chicken. It’s no wonder these little pockets of joy have captured hearts and taste buds across the globe. Whether you’re craving a quick lunch, an impressive appetizer for a gathering, or just a delightful way to use up leftover chicken, these Easy Chicken Empanadas deliver on every front. What truly sets them apart is their incredible versatility – you can customize the filling to your heart’s content! From spicy to mild, with a hint of vegetables or a rich, creamy sauce, the possibilities are endless. This recipe strips away any intimidation, offering you a straightforward path to empanada perfection, guaranteed to become a family favorite.

Ingredients:

2 tablespoons extra virgin extract olive oil
1/2 cup minced onion
1 red bell pepper, minced
1 yellow or orange bell pepper, minced
4 garlic cloves, minced
2 tablespoons fresh cilantro, minced
2 cups shredded chicken breast (about 1.5 pounds)
2 teaspoons chicken bouillon
1 tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
10 empanada dough shells (6-inch rounds)
1 egg for egg wash

Preparing the Flavorful Chicken Filling

This step is all about building layers of savory goodness for your Easy Chicken Empanadas. We want a filling that’s rich, aromatic, and perfectly seasonedgin extract1. Begin by heating the 2 tablespogin extract of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Once the oil is shimmering but not smoking, add the 1/2 cup of minced onion. Sauté the onions, stirring occasionally, until they become softened and translucent, which usually takes about 5-7 minutes. This process gently sweetens the onions and forms the aromatic base of our filling. Don’t rush this stage; well-cooked onions make a significant difference in the overall flavor profile.

2. Next, introduce the 1 red bell pepper and 1 yellow or orange bell pepper, both minced, to the skillet with the softened onions. Continue to cook, stirring frequently, for another 5-7 minutes, or until the peppers have softened slightly. The vibrant colors of the bell peppers will not only make your empanadas visually appealing but also contribute a mild sweetness and a pleasant texture. We’re aiming for tenderness here, not mushiness.

3. Now it’s time to amp up the aroma. Add the 4 minced garlic cloves to the skillet. Cook for just about 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter flavor. The goal is to release its potent fragrance and subtle sweetness into the vegetable mixture.

4. Incorporate the 2 cups of shredded chicken breast into the skillet. Stir it well to combine it with the sautéed vegetables. Add the 2 teaspoons of chicken bouillon, 1 tablespoon of tomato paste, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of kosher salt. Stir everything thoroughly to ensure the chicken and vegetables are evenly coated with the seasonings. Cook for an additional 5 minutes, allowing the flavors to meld together and the chicken to heat through completely. The tomato paste will add a touch of depth and a beautiful reddish hue to the filling.

5. Finally, stir in the 2 tablespoons of fresh cilantro. Cook for just 1 minute more to wilt the cilantro slightly and release its fresh, herbaceous aroma. Remove the skillet from the heat and let the chicken filling cool slightly. It’s important for the filling to be cool enough to handle comfortably before you start assembling the empanadas, otherwise, it can make the dough difficult to work with and may even cause it to tear.

Assembling Your Easy Chicken Empanadas

This is where the magic happens! We’ll take our delicious filling and transform it into perfectly formed empanadas ready for baking.

1. Lay out your 10 empanada dough shells on a clean, dry surface. If your dough shells are frozen, make sure to thaw them according to package directions so they are pliable and easy to work with. Take about 2-3 tablespoons of the cooled chicken filling and place it in the center of each dough shell. Don’t overfill them, as this can make sealing them difficult and may cause them to burst during baking. Leave a small border of about 1/2 inch around the edge of the dough.

2. To seal the empanadas, dampen the edge of one half of the dough with a little bit of water using your finger or a pastry brush. This moisture helps the dough stick to itself. Fold the other half of the dough over the filling, creating a half-moon shape. Gently press the edges together to seal them. For extra security and a decorative finish, you can crimp the edges with a fork, pressing down firmly to ensure a good seal. This prevents the filling from escaping during the baking process.

3. Prepare your baking sheets by lining them with parchment paper. This prevents sticking and makes for easy cleanup. Carefully place the assembled empanadas onto the prepared baking sheets, ensuring they have a little space between them so they don’t stick together.

4. Now, let’s give our empanadas a beautiful golden-brown finish. In a small bowl, whisk together the 1 egg with a splash of water to create an egg wash. Using a pastry brush, generously brush the tops of each empanada with the egg wash. This step is crucial for achieving that attractive, glossy, and golden-brown crust that everyone loves.

5. Preheat your oven to 375°F (190°C). Once the oven is hot and the empanadas are assembled and brushed with egg wash, bake them for 20-25 minutes, or until they are puffed up and golden brown. Keep an eye on them during the last few minutes of baking, as oven temperatures can vary. The aroma that fills your kitchen during this time will be absolutely irresistible!

Conclusion:

There you have it – a foolproof guide to making delicious Easy Chicken Empanadas! We’ve walked through each step, from preparing the flavorful chicken filling to achieving that perfect golden-brown crust. These empanadas are wonderfully versatile, making them ideal for a quick weeknight meal, a delightful appetizer for gatherings, or even a satisfying packed lunch. Don’t be afraid to get creative with your fillings! Consider adding corn, peas, or a pinch of smoked paprika for an extra layer of flavor. Feel free to experiment with different herbs like cilantro or parsley. Most importantly, have fun in the kitchen and enjoy the process. The aroma of these freshly baked empanadas filling your home is truly rewarding. So, gather your ingredients, put on your favorite music, and dive into making these delightful Easy Chicken Empanadas. You’ll be amazed at how simple and satisfying homemade empanadas can be!

Frequently Asked Questions about Easy Chicken Empanadas:

Q: Can I make the filling for Easy Chicken Empanadas ahead of time?

Absolutely! The chicken filling for our Easy Chicken Empanadas can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This makes assembly on the day of baking even quicker. Just be sure to let it cool completely before refrigerating.

Q: What are some good serving suggestions for Easy Chicken Empanadas?

These Easy Chicken Empanadas are fantastic on their own, but they also pair wonderfully with a variety of dips. A fresh salsa, a creamy avocado crema, or even a simple sour cream are excellent choices. For a more complete meal, serve them alongside a crisp green salad or some seasoned rice.

Q: How can I store leftover Easy Chicken Empanadas?

Leftover Easy Chicken Empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. You can also reheat them briefly in a microwave, though they may lose some of their crispiness.