CHICKEN EMPANADAS

There’s something truly comforting about biting into a golden, crispy empanada filled with juicy, flavorful chicken and melty cheese. My homemade chicken empanadas are made from scratch with love, starting with tender chicken breasts simmered in garlic, bay leaves, and warm spices until perfectly juicy, then shredded and tossed with sautéed vegetables, tomato paste, and a splash of rich chicken broth for the ultimate savory filling. The dough is simple yet delicious, made with yellow corn flour, a touch of sugar, and butter, creating the perfect pocket that crisps beautifully when fried.

These empanadas are packed with flavor, filled with a colorful mix of bell peppers, carrots, and pimentos, balanced with gooey cheese that melts into every bite. Whether you’re serving them hot and fresh at a family gathering, meal-prepping for busy weeks (Yes! They freeze beautifully!), or enjoying them as a snack with your favorite dipping sauce, these empanadas are a true crowd-pleaser.

From start to finish, they’re easy to prepare, satisfying to eat, and versatile enough to fit into any meal plan. With this recipe, you’ll make 12 hearty empanadas that are perfect for lunchboxes, party trays, or simply treating yourself to something homemade and delicious.

⏱️ Cooking & Prep Time

• Prep time: 25 minutes

• Cook time: 30 minutes

• Total time: ~55 minutes

  📝 INGREDIENTS:

For the Chicken Filling

• 2 chicken breasts

• 2 cloves garlic, smashed

• 3 bay leaves

• 1 tsp chili flakes

• 1 tsp black pepper

• ½ tsp thyme

• 2 tsp salt

• Chicken stock or water, enough to cover the chicken

For the Dough

• 2 cups yellow corn flour

• 1 tsp salt

• 1 tbsp sugar

• 1 tbsp butter

• 2 ¾ cups warm water

For the Vegetable Mix

• 1 medium carrot, grated

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 green bell pepper, chopped

• 2 pimentos, chopped

• 2 tbsp onion, finely chopped

• 2 cloves garlic, finely chopped

• 1 tbsp tomato paste

• Splash of chicken broth (from boiling the chicken)

For Assembly

• 1 ½ cups shredded cheese

• Oil, for frying

  👩🏽‍🍳 DIRECTIONS:

Step 1: Cook the Chicken

1. Place chicken breasts in a pot with smashed garlic, bay leaves, chili flakes, black pepper, thyme, salt, and enough stock or water to cover.

2. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.

3. Remove from heat and let the chicken rest for 10 minutes before shredding. Save some broth for the filling.

Step 2: Make the Dough

1. In a bowl, combine yellow corn flour, salt, sugar, and butter.

2. Gradually add warm water, mixing until a soft dough forms.

3. Knead lightly, then cover with a damp cloth and let rest while preparing the filling.

Step 3: Prepare the Filling

1. Heat a little oil in a pan and sauté onion, garlic, pimentos, peppers, and grated carrot until softened.

2. Add shredded chicken, tomato paste, and a splash of chicken broth. Mix well and season to taste.

3. Set aside to cool.

Step 4: Assemble the Empanadas

1. Divide the dough into 12 equal portions. Roll each into a small ball, then flatten into a circle.

2. Place some filling and a little shredded cheese in the center.

3. Fold the dough over, seal the edges by pressing firmly (use a fork for a crimped edge).

Step 5: Cook

• Heat oil in a frying pan and fry empanadas until golden brown and crispy, about 3–4 minutes per side.

• Drain on paper towels before serving.

🍴 Samantha’s Serving Suggestions:

• Serve hot with a side of salsa or your favorite dipping sauce.

• Pair with a fresh salad for a light meal.

• Perfect for lunch boxes or party platters.

• Create your own variations by filling with vegetables, cheese, potato or meats of your choice.

💡 Meal Prep Tip: These empanadas freeze beautifully! Simply form them, place on a tray to freeze individually, then store in a freezer bag. Fry directly from frozen — no thawing needed.