empanada chicken filling recipe

Written ByJenny Smyth Posted on
empanada chicken filling recipe
Jump to Recipe Jump to Video Print Recipe

The Best empanada chicken filling recipe

I’m so excited to share this empanada chicken filling recipe with you all. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The origin of empanadas dates back to the early Spanish colonizers in South America, where they brought their culinary traditions and adapted them to the local ingredients. Over time, the dish spread throughout Latin America, and each country developed its own unique twist on the recipe.

In my household, we love this empanada chicken filling because it’s not only delicious but also incredibly easy to make. The key to this recipe is in the cooking technique – you need to cook the chicken until it’s nice and tender, then mix it with the right amount of spices and herbs to give it that authentic flavor.

I like to use a combination of onion, garlic, cumin, and paprika to give it that extra oomph. My kids absolutely love helping me prepare this filling, as they get to chop the veggies and mix everything together.

It’s a great way to get them involved in cooking and teach them about different flavors and textures. This empanada chicken filling is perfect for any occasion – whether you’re hosting a party or just need a quick dinner solution for your family.

It’s also an excellent option for meal prep, as you can make a big batch and freeze it for later use. Plus, it’s super healthy – you can adjust the amount of spices and herbs to suit your taste preferences, making it a great option for those who follow a balanced diet.

Chicken Empanada Filling

Chicken Empanada Filling

4.8 from 710 votes

A savory and aromatic filling for empanadas, made with shredded chicken, onions, garlic, bell peppers, and a blend of warm spices. This filling is perfectly seasoned and slightly moist, ideal for baking or frying inside empanada dough.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Filling

2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 small red bell pepper, finely diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
2 cups cooked shredded chicken (about 2 breasts)
1/4 cup chicken broth
2 tablespoons tomato paste
Salt and black pepper to taste
2 tablespoons chopped fresh cilantro (optional)

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add the diced onion and cook for 3 to 4 minutes, until softened and translucent, stirring occasionally.
3Add the minced garlic and diced red bell pepper to the skillet.
4Cook for 2 to 3 minutes, until the pepper softens and the garlic becomes fragrant, stirring constantly to prevent burning.
5Stir in the ground cumin, smoked paprika, dried oregano, and cayenne pepper if using.
6Cook for 30 seconds, stirring constantly, until the spices are toasted and aromatic.
7Add the shredded chicken, chicken broth, and tomato paste to the skillet.
8Stir well to combine all ingredients, then reduce the heat to medium-low.
9Simmer for 8 to 10 minutes, stirring occasionally, until the liquid has mostly evaporated and the filling is thick and moist.
10Season with salt and black pepper to taste.
11Remove from heat and stir in fresh cilantro if desired.
12Let the filling cool completely before using in empanadas.

🔧Equipment

Large skillet
Wooden spoon or spatula
Cutting board
Chef’s knife
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 75mg🧂Sodium: 450mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For best results, use freshly cooked chicken that has been shredded while still warm. The filling can be made up to 2 days in advance and stored in the refrigerator. Allow it to come to room temperature before assembling empanadas.

Watch Video Of How Chicken Empanada Filling Works

This empanada chicken filling recipe has been a staple in our household for years – not only because of its incredible taste but also because of its versatility and ease of preparation. Whether you’re hosting a party or need a quick dinner solution for your family, this recipe never fails to impress!

My kids adore helping me prepare this filling (and eating it afterwards!) , while my husband loves how easy it is to make ahead of time – perfect for those busy weeknights when we don’t have much time for cooking.

❓ Frequently Asked Questions About Chicken Empanada Filling

Q1: What type of meat should I use for this empanada filling?

For this recipe, I recommend using boneless chicken breast or thighs – whichever you prefer! You can also use beef or pork if you like, but keep in mind that they might change the flavor profile slightly.

Q2: Can I use store-bought spices instead of making my own spice blend?

While store-bought spices are convenient, I highly recommend making your own spice blend from scratch. It’s actually quite easy – just mix together equal parts cumin, paprika, garlic powder, onion powder, salt, and pepper. Trust me, it makes all the difference!

Q3: How do I know if my empanada dough is ready?

To check if your dough is ready, simply knead it for about 5 minutes until it becomes smooth and pliable. If it still feels sticky or rough to the touch, keep kneading until you achieve the right consistency.

Q4: Can I make this empanada filling ahead of time?

Yes! You can make this filling up to 24 hours in advance – just store it in an airtight container in the fridge until you’re ready to assemble your empanadas.

Q5: Is this empanada filling suitable for vegetarians?

This empanada filling is vegetarian-friendly; however, if you’re using beef or pork instead of chicken or beef/pork alternatives like veggie ground ‘meat’, be sure to check with your guests beforehand regarding any dietary restrictions.

Similar Posts