Our easy chicken empanada recipe features a savory, hearty filling of tender, juicy shredded chicken, sautéed onions, peppers, and garlic.
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- ½ cup minced onion
- 1 red bell pepper, minced
- 1 yellow or orange bell pepper, minced
- 4 garlic cloves, minced
- 2 tablespoons freshly minced cilantro
- 2 cups shredded chicken breast (about 1½ pounds)
- 2 teaspoons chicken bouillon
- 1 tablespoon tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 10 Empanada Dough Shells (store-bought or homemade, rolled into 6-inch rounds – Goya works well)
- 1 egg
METHOD
- Preheat the oven to 375°F and position a rack in the center. Line a sheet pan with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, for about 5 minutes, until softened. Add garlic and cilantro and cook for another minute, until fragrant.
- Stir in the shredded chicken, bouillon, tomato paste, onion powder, garlic powder, salt, and 1 cup of water. Bring the mixture to a simmer and cook, stirring often, until most of the liquid evaporates but the mixture remains slightly moist, about 5-8 minutes.
- Take one dough shell at a time, and place a heaping ⅓ cup of the filling on one side, leaving a ¼-inch border along the edge.
- In a small bowl, beat the egg with 1 tablespoon of water. Brush the egg wash onto the edges of the dough, then fold it over the filling. Seal the empanada by pressing the edges together with a fork.
- Place the empanadas on the prepared sheet pan, brush them with the remaining egg wash, and bake for 35 minutes, or until golden brown.
NUTRITION INFO (PER SERVING)
- Calories: 212
- Protein: 9g
- Carbohydrates: 27g
- Total Fat: 7g
- Dietary Fiber: 1g
- Cholesterol: 40mg
- Sodium: 307mg
- Total Sugars: 1g
