Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Appetizers
Venezuelan Spicy Chicken Empanadas

14 INGREDIENTS • 13 STEPS • 1HR

Venezuelan Spicy Chicken Empanadas

Recipe
These empanadas are crispy on the outside, soft on the inside and a finger licking spicy chicken filling. This classic Venezuelan street food is great as a lunch snack and if made smaller perfect as canapes for any party. Plus they can be made one day in advance if you follow just a few simple steps I jot down below. They can also be made with vegetarian and vegan fillings they are super versatile!!
Love This Recipe?
Add to plan
logo
Venezuelan Spicy Chicken Empanadas
Save
These empanadas are crispy on the outside, soft on the inside and a finger licking spicy chicken filling. This classic Venezuelan street food is great as a lunch snack and if made smaller perfect as canapes for any party. Plus they can be made one day in advance if you follow just a few simple steps I jot down below. They can also be made with vegetarian and vegan fillings they are super versatile!!
author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg

1HR

Total Time

$0.65

Cost Per Serving

Ingredients

Servings
8
us / metric
Chicken
9 oz
Chicken, minced
or Pork, Beef
Ground Cumin
1 tsp
Ground Cumin
Dried Oregano
1 tsp
Dried Oregano
Garlic Powder
1 tsp

Sponsored

Simply Organic Garlic Powder
Worcestershire Sauce
1 Tbsp
Worcestershire Sauce
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Vegetable Oil
3 Tbsp
Vegetable Oil
White Onion
1
Small White Onion, chopped
Bell Pepper
1
Bell Pepper, chopped
Garlic
2 cloves
Garlic, chopped
Canned Tomato Purée
1 Tbsp
Canned Tomato Purée
Sriracha
1 Tbsp
Sriracha
Harina P.a.n.® White Corn Meal
to taste
Harina P.a.n.® White Corn Meal

Nutrition Per Serving

VIEW ALL
Calories
128
Fat
9.9 g
Protein
6.4 g
Carbs
3.8 g
Love This Recipe?
Add to plan
logo
Venezuelan Spicy Chicken Empanadas
Save
author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg

Author's Notes

Once the chicken is halfway cooked I like to break up the meat pieces with the spoon so the fillings end up with nice small pieces.

You can also make them canape size by using a drinking glass instead of a soup ball.

Carefully grab each empanada so it doesn’t break. Ideally, you want the dough to be slightly hard so it holds better the filling and handling.
CONTINUE READING

Cooking Instructions

Hide images
step 1
So the first thing is to prepare the spicy chicken filling. In a bowl place the Chicken (9 oz) and add the Ground Cumin (1 tsp), Dried Oregano (1 tsp), Simply Organic Garlic Powder (1 tsp), Worcestershire Sauce (1 Tbsp), Salt (to taste) and Ground Black Pepper (to taste).
step 1 So the first thing is to prepare the spicy chicken filling. In a bowl place the Chicken (9 oz) and add the Ground Cumin (1 tsp), Dried Oregano (1 tsp), Simply Organic Garlic Powder (1 tsp), Worcestershire Sauce (1 Tbsp), Salt (to taste) and Ground Black Pepper (to taste).
step 2
To a hot skillet add Vegetable Oil (3 Tbsp) add White Onion (1), Bell Pepper (1), and Garlic (2 cloves) and leave to cook until they start to soften.
step 2 To a hot skillet add Vegetable Oil (3 Tbsp) add White Onion (1), Bell Pepper (1), and Garlic (2 cloves) and leave to cook until they start to soften.
step 3
Once the veggies have started to soften add the mince chicken and cook stirring occasionally.
step 3 Once the veggies have started to soften add the mince chicken and cook stirring occasionally.
step 4
Then add the Canned Tomato Purée (1 Tbsp), Sriracha (1 Tbsp) and half a glass of water and leave to cook for about 20 minutes.
step 4 Then add the Canned Tomato Purée (1 Tbsp), Sriracha (1 Tbsp) and half a glass of water and leave to cook for about 20 minutes.
step 5
Once cooked add the meat to a bowl and leave to cool.
step 5 Once cooked add the meat to a bowl and leave to cool.
step 6
Then using some kitchen paper I like to clean the skillet to then use it for frying the empanadas.
step 6 Then using some kitchen paper I like to clean the skillet to then use it for frying the empanadas.
step 7
While the chicken is cooling down lets prepare the dough using the Harina P.a.n.® White Corn Meal (to taste) following the package Instructions.
step 7 While the chicken is cooling down lets prepare the dough using the Harina P.a.n.® White Corn Meal (to taste) following the package Instructions.
step 8
Place some cling film on a flat surface and spread over some vegetable oil, do the same to a plate. This will make it easier to lift the empanadas without sticking.
step 9
Then take a ball of dough, place it over the cling film and flatten it out until is 1/2cm thick. It helps to have a container with water to wet your fingers so the dough doesn’t stick.
step 9 Then take a ball of dough, place it over the cling film and flatten it out until is 1/2cm thick. It helps to have a container with water to wet your fingers so the dough doesn’t stick.
step 10
Add 1.5 tbp of the chicken filling and fold using the cling film to help you. Using a soup bowl cut the edges of the empanada so it's sealed completely and leaves a nice border.
step 10 Add 1.5 tbp of the chicken filling and fold using the cling film to help you. Using a soup bowl cut the edges of the empanada so it's sealed completely and leaves a nice border.
step 11
Remove the remaining of the dough and repeat the same process until you’ve used all of the dough. From this amount of dough you’ll get 9 large empanadas.
step 12
Then fry them on each side in a skillet with abundant hot vegetable oil they are until golden brown on each side.
step 12 Then fry them on each side in a skillet with abundant hot vegetable oil they are until golden brown on each side.
step 13
Once cooked place them over some kitchen paper to absorb the extra oil and serve immediately!
step 13 Once cooked place them over some kitchen paper to absorb the extra oil and serve immediately!

Tags

Appetizers
Dairy-Free
Comfort Food
Lunch
Chicken
Snack
Caribbean
Shellfish-Free
Dinner
Game Day
Quick & Easy
Latin American
Side Dish
0 Saved
top