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Chicken Empanadas
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18 INGREDIENTS • 10 STEPS • 1HR 5MINS

Chicken Empanadas

Recipe
5.0
3 ratings
By popular demand, Chicken Empanadas from scratch. These are full of flavor and easy to make.
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In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
By popular demand, Chicken Empanadas from scratch. These are full of flavor and easy to make.
1HR 5MINS
Total Time
$2.12
Cost Per Serving
Ingredients
Servings
6
us / metric
Dough
Butter
1/2 cup
Salt
1 tsp
Egg
1
Distilled White Vinegar
1 Tbsp
Distilled White Vinegar
Water
1/3 cup
Cold Water
Filling
Tomato Paste
3 Tbsp
Tomato Paste
Chicken Breast
1 lb
Cooked Shredded Chicken Breast
Onion
1
Small Onion, diced
Plum Tomato
1
Plum Tomato, chopped
Garlic Paste
as needed
Garlic Paste
or 2 Garlic Cloves
Distilled White Vinegar
1 tsp
Distilled White Vinegar
Knorr® Stock Cube
1
Knorr® Stock Cube
Goya® Sazon con Culantro y Achiote
1 pckg
Goya® Sazon con Culantro y Achiote
Chicken Stock
1/2 cup
Chicken Stock
or Water
Mozzarella Cheese
to taste
Shredded Mozzarella Cheese
or Cheese of Choice
Oil
as needed
Oil
for frying
Nutrition Per Serving
VIEW ALL
Calories
581
Fat
29.7 g
Protein
18.6 g
Carbs
61.3 g
Love This Recipe?
Add to plan
logo
Chicken Empanadas
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 1
Sift All-Purpose Flour (2 1/4 cups) into a large bowl, add Salt (1 tsp) and mix together, blend in Butter (1/2 cup) with your fingertips or a pastry blender until mixture resembles coarse meal.
step 1 Sift All-Purpose Flour (2 1/4 cups) into a large bowl, add Salt (1 tsp) and mix together, blend in Butter (1/2 cup) with your fingertips or a pastry blender until mixture resembles coarse meal.
step 2
Beat together Egg (1), Water (1/3 cup), and Distilled White Vinegar (1 Tbsp) in a small bowl with a fork. Add to flour mixture, use your hand and mix in the bowl until it forms a dough. Knead it a little until the dough comes together.
step 2 Beat together Egg (1), Water (1/3 cup), and Distilled White Vinegar (1 Tbsp) in a small bowl with a fork. Add to flour mixture, use your hand and mix in the bowl until it forms a dough. Knead it a little until the dough comes together.
step 3
Flatten the dough and chill, wrapped in plastic wrap, at least 1 hour.
step 3 Flatten the dough and chill, wrapped in plastic wrap, at least 1 hour.
step 4
In a pan over medium heat, add a little bit of Oil (as needed) and let it get hot. Add Cubanelle Pepper (1), Plum Tomato (1), Onion (1), Garlic Paste (as needed), and Distilled White Vinegar (1 tsp).
step 4 In a pan over medium heat, add a little bit of Oil (as needed) and let it get hot. Add Cubanelle Pepper (1), Plum Tomato (1), Onion (1), Garlic Paste (as needed), and Distilled White Vinegar (1 tsp).
step 5
Stir and cook for 3-5 minutes, then add Tomato Paste (3 Tbsp), and Knorr® Stock Cube (1) and using your spoon, dissolve them into the mixture.
step 6
Add package of Goya® Sazon con Culantro y Achiote (1 pckg) and mix, add Chicken Breast (1 lb) and stir together until coated. Add Chicken Stock (1/2 cup) and stir, cook until thickens a bit. Set aside to cool a little.
step 7
Take the dough out of the fridge. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas.
step 7 Take the dough out of the fridge. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas.
step 8
To assemble the empanadas, place a spoonful of the chicken filling on the middle of each empanada disc. Add a sprinkle of Mozzarella Cheese (to taste) if you want. Fold the disc and seal the edges by pressing the dough with a fork dipped in flour.
step 8 To assemble the empanadas, place a spoonful of the chicken filling on the middle of each empanada disc. Add a sprinkle of Mozzarella Cheese (to taste) if you want. Fold the disc and seal the edges by pressing the dough with a fork dipped in flour.
step 9
Heat a couple of inches of Oil (as needed) in a pan over medium-high heat. Fry the empanadas until golden brown on both sides. If the oil is too hot when frying, reduce it to medium.
step 10
Drain on paper towel, and serve right away!
step 10 Drain on paper towel, and serve right away!
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Tags
Comfort Food
Lunch
Chicken
Snack
Caribbean
Shellfish-Free
Dinner
Game Day
Summer
Spanish
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