Chicken Empanadas: A Delicious and Easy Recipe

Chicken Empanadas, those golden, savory pockets of deliciousness, are calling your name! Imagine sinking your teeth into a flaky, perfectly baked crust, giving way to a flavorful, juicy chicken filling. Is your mouth watering yet? Mine definitely is! This isn’t just a recipe; it’s an invitation to experience a culinary tradition that spans continents and generations.

Empanadas, in their various forms, have a rich history, with roots tracing back to Spain and Portugal. The word “empanada” comes from the Spanish verb “empanar,” meaning “to wrap or coat in bread.” These portable pies were originally designed as a convenient way to transport meat fillings, making them a staple for travelers and workers alike. Over time, the empanada traveled across the Atlantic, adapting to local ingredients and flavors in Latin America, resulting in the diverse and beloved variations we know today.

What makes Chicken Empanadas so irresistible? It’s the perfect combination of textures and tastes. The crispy, buttery crust provides a delightful contrast to the tender, savory chicken filling, often seasoned with aromatic spices, vegetables, and herbs. They are incredibly versatile, perfect as an appetizer, a satisfying snack, or even a light meal. Plus, they’re relatively easy to make, and you can customize the filling to your liking. Whether you’re looking for a taste of tradition or simply a delicious and convenient meal, these empanadas are sure to become a new favorite in your kitchen!

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 chicken broth
• 1/2 cup tomato sauce
• 1/4 cup chopped green olives, pimiento-stuffed
• 1/4 cup raisins
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon oregano
• Salt and pepper to taste
• 1 hard-boiled egg, chopped (optional)

Preparing the Dough:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter and shortening cold! This will ensure a flaky crust.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. You want a shaggy dough, not a smooth one.
4. Turn the dough out onto a lightly floured surface and gently form it into a disc.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out.

Making the Chicken Filling:

1. While the dough is chilling, prepare the chicken filling. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Add the chopped red and green bell peppers and cook until slightly softened, about 5 minutes.
5. Stir in the shredded chicken, chicken broth, tomato sauce, green olives, raisins, cumin, smoked paprika, and oregano.
6. Season with salt and pepper to taste.
7. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly and the flavors have melded together. Don’t skip this step! It’s important for the flavors to develop.
8. If using, stir in the chopped hard-boiled egg.
9. Remove the filling from the heat and let it cool completely before assembling the empanadas. This is crucial to prevent the dough from becoming soggy.

Assembling the Empanadas:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Remove the dough from the refrigerator and divide it in half. Work with one half at a time, keeping the other half refrigerated.
3. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
4. Using a 4-inch round cookie cutter or a bowl as a guide, cut out circles of dough.
5. Place a spoonful (about 2 tablespoons) of the cooled chicken filling in the center of each dough circle.
6. Fold the dough over the filling to form a half-moon shape.
7. Crimp the edges of the empanadas with a fork to seal them tightly. This will prevent the filling from leaking out during baking. Make sure the seal is tight!
8. Place the assembled empanadas on the prepared baking sheet.
9. Brush the tops of the empanadas with the beaten egg wash. This will give them a beautiful golden-brown color.
10. Repeat steps 2-9 with the remaining dough and filling.

Baking the Empanadas:

1. Bake the empanadas in the preheated oven for 20-25 minutes, or until they are golden brown and the crust is cooked through.
2. Let the empanadas cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Serve warm or at room temperature. These are also great reheated!

Tips for Success:

• Keep the dough cold: This is the most important tip for a flaky crust. Use cold butter, shortening, and ice water. Work quickly to prevent the butter from melting.
• Don’t overmix the dough: Overmixing will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Chill the dough: Chilling the dough allows the gluten to relax, making it easier to roll out. It also helps to prevent the dough from shrinking during baking.
• Cool the filling: Using a cooled filling will prevent the dough from becoming soggy.
• Seal the empanadas tightly: Crimping the edges with a fork will help to prevent the filling from leaking out during baking.
• Egg wash: Brushing the empanadas with egg wash will give them a beautiful golden-brown color.

Variations:

• Spicy Chicken Empanadas: Add a pinch of cayenne pepper or a chopped jalapeño to the chicken filling for a spicy kick.
• Vegetarian Empanadas: Substitute the chicken with black beans, corn, and cheese for a vegetarian option.
• Beef Empanadas: Use ground beef or shredded beef instead of chicken.
• Sweet Empanadas: Fill the empanadas with fruit preserves or Nutella for a sweet treat.

Storage Instructions:

• To Store: Store baked empanadas in an airtight container in the refrigerator for up to 3 days.
• To Reheat: Reheat empanadas in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a microwave, but the crust may not be as crispy.
• To Freeze: Freeze unbaked empanadas on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen at 375°F (190°C) for 25-30 minutes, or until golden brown and cooked through. You may need to add a few extra minutes of baking time.

Conclusion:

And there you have it! These aren’t just any empanadas; these Chicken Empanadas are a flavor explosion waiting to happen. From the savory, perfectly seasoned chicken filling to the golden, flaky crust, every bite is a little piece of heaven. I truly believe this recipe is a must-try for anyone who loves comfort food with a Latin twist. It’s surprisingly simple to make, and the results are guaranteed to impress your family and friends.

Why is this recipe a must-try? Well, beyond the incredible taste, it’s incredibly versatile. You can easily adapt the filling to your liking. Want a little more spice? Add a pinch of cayenne pepper or a finely chopped jalapeño to the chicken mixture. Prefer a different cheese? Monterey Jack or even a sharp cheddar would work beautifully. The possibilities are endless! Plus, making your own empanadas is a rewarding experience. There’s something truly special about creating something delicious from scratch, and these Chicken Empanadas are the perfect project for a weekend afternoon.

But the deliciousness doesn’t stop there! Let’s talk serving suggestions. These empanadas are fantastic on their own as a snack or appetizer, but they also make a wonderful light meal. I love serving them with a side of creamy cilantro-lime dipping sauce. The cool, tangy sauce perfectly complements the savory filling. You could also pair them with a fresh salsa or a simple green salad for a more complete meal.

Looking for variations? Consider using different types of meat. Ground beef or shredded pork would be equally delicious. You could even make vegetarian empanadas by filling them with a mixture of roasted vegetables like sweet potatoes, corn, and black beans. For a sweeter twist, try adding a touch of raisins or chopped apples to the filling.

Another fun variation is to experiment with different crusts. While I’ve provided a recipe for a classic empanada dough, you could also use store-bought pie crust or even puff pastry for a quicker and easier option. Just be sure to adjust the baking time accordingly.

I’m so excited for you to try this recipe! I know you’ll love these Chicken Empanadas as much as I do. They’re perfect for parties, potlucks, or simply a cozy night in. The aroma alone will fill your kitchen with warmth and happiness.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on an empanada-making adventure! I promise you won’t regret it. And once you’ve made them, I’d love to hear about your experience. Did you make any variations? What did you serve them with? What did your family and friends think?

Please, don’t hesitate to leave a comment below and share your thoughts and photos. I’m always eager to see your creations and hear your feedback. Happy cooking, and enjoy your delicious homemade Chicken Empanadas! I hope this recipe becomes a new favorite in your household. Remember to have fun and experiment with different flavors to make them your own. Bon appétit!

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