Crispy Chicken Empanadas

Authentic, delicious, and begging to be made.

This site may be rooted in bold global flavors, but if there’s one cuisine that feels like home to me, it’s Hispanic food. I grew up eating homemade chicken empanadas, and this recipe is an ode to those memories. Crispy and golden on the outside, juicy on the inside, these empanadas are filled with chicken in a savory sauce seasoned with sazón, sofrito, and my favorite briny green olives.

WHY YOU’LL LOVE THIS RECIPE

These chicken empanadas are the real deal; rooted in bold, authentic Puerto Rican flavors, and I guarantee they’ll be more delicious and satisfying than most you’ll order out. Do they take a little time? Yes. But are they absolutely worth the bit of elbow grease it takes to make them? Also yes.

WHAT YOU’LL NEED FOR CHICKEN EMPANADAS

STEWED CHICKEN FILLING

• Chicken Thighs – Boneless, skinless chicken thighs. Any other cut won’t have the right amount of fat (I’m looking at you, chicken breast), and bone-in pieces will just take far too long to cook.
• Sazón –Sazón con cilantro y tomate, to be specific. Goya is the most popular and accessible brand, and it’s what I used for this recipe, but there are plenty of other smaller brands that sell a similar product.
• Onion – Yellow, Spanish, or white onion.
• Garlic – Fresh only!
• Sofrito – This recipe is involved enough, so we’re not making our own sofrito from scratch. If you already have a favorite, go ahead and use that. If you’ve never cooked with sofrito before, you can usually find it fresh at Hispanic specialty markets, or you can grab the frozen version from Goya in most mainstream grocery stores. I recommend sticking with fresh or frozen and steering clear of the shelf-stable kinds (they tend to have an off taste).
• Spanish Olives – With pimento! Spanish olives are quite different from the green olives you’ll find at the olive bar. For starters, they’re typically smaller, perfect for stuffing into chicken empanadas. They have a slightly more fermented flavor, and a meaty texture which helps them hold up well when stewed.
• Cilantro
• Tomato Chicken Bouillon – Traditional chicken empanadas usually call for tomato sauce, but we’re switching it up by incorporating the tomato flavor through chicken bouillon instead. This adds just the right touch of tomato without overpowering the filling. Knorr sells Tomato Chicken Bouillon cubes, which you can find in the Hispanic or international foods aisle of most grocery stores.

EMPANADAS

• Dough Discs – No, we’re not making our own empanada dough. You can find 6″ discs either plain or with annato in the freezer section.
• Oil – Use a neutral flavored oil with a high smoke point. Think canola, vegetable, or avocado oil. Although you can fry in olive oil it will lend a taste to the empanadas that we don’t want.

TOOLS NEEDED

• Candy Thermometer – Since we’re deep frying, I recommend using a thermometer to keep the oil at a perfect 350°F. If the oil is too cool, the empanadas will turn out greasy and soggy; too hot, and you risk burning them… or worse, start a fire. Safety first!
• Wide Pan – Pick a pan that can hold 2-3 empanadas at a time without overcrowding, that has enough depth to comfortably hold 1 1/2 inches of oil.

HOW TO MAKE CHICKEN EMPANADAS

Before you begin, ensure your empanada discs are fully defrosted as per packaging instructions. A partially frozen disc can tear and lead to a mess and a hazard during frying.

Season and Sear – Place the chicken thighs in a bowl, add 2 teaspoons of olive oil, and season with the packet of sazón. If you’re not using Goya, substitute with 2 teaspoons of your preferred sazón blend. Toss to coat thoroughly. Do not add extra salt. The sazón provides all the seasoning the chicken needs.

Heat 1 tablespoon of oil in a large skillet or pan over medium heat. Once hot, carefully add the chicken and sear for about 4 minutes per side. After searing both sides, add the onion, grated garlic, and sofrito, cooking for 2–3 minutes while mixing the aromatics into the chicken.

Stew – Add the olives, chopped cilantro, 1 cup of water, and the bouillon cube. Bring to a simmer, breaking up the cube until it fully dissolves. Reduce the heat to low, cover, and let simmer for 30 minutes. Once done, shred the chicken directly in the pot using two forks. Make sure the shreds are small—they need to fit neatly inside the empanada discs.

Stuff – To assemble the empanadas, place 2–3 tbsp of the chicken and olive mixture in the center of each dough disc. Fold over, pressing out any excess air (it’s really important if you don’t want them to explode in the fryer), then crimp the edges with a fork to seal tightly. Place on a sheet tray or large dish while you continue stuffing all 10.

Kitchen Hack! Do not remove the empanada from the precut wax paper / plastic; this will prevent it from sticking to the board or to other empanadas as you prepare the rest.

HOW TO CONT…

Fry – Pour 1½ inches of canola or vegetable oil into a large pot or deep pan. Heat over medium heat until the oil reaches 350°F/175°C. Carefully place 2–3 empanadas into the hot oil, making sure not to overcrowd the pan. Adjust the heat of the burner to maintain the temp +/- 10 degrees.

Fry for 4–7 minutes, or until golden brown, flipping halfway through. The dough will puff up significantly! If there are no air pockets they should hold easily, however ensure your crimps are tight before frying.

Once crispy and golden remove from the fryer and place on a drying rack or a paper towel lined sheet pan or plate. Continue frying until all the empanadas are done.

FAQs

Help! My empanadas bursted open! There are usually two reasons this happens: 1. The empanadas weren’t fully crimped, and the seal broke during frying. 2. An air pocket formed inside and forced it open. If this happened with the first empanada you fried, check the rest to make sure they’re thoroughly sealed before cooking.

Can I bake these? Technically yes, but you aren’t going to get the same crispy bubbly crust. The results will lean more dry and crumbly. If you’re set on baking, brush the outside of the empanadas with an egg wash and bake at 375F for 30-35 minutes until golden brown.

STORING/REHEATING

Chicken empanadas are best enjoyed hot. However, leftovers can be wrapped in aluminum foil or placed in an airtight container and stored in the fridge for 3-4 days. To reheat, preheat the oven or toaster oven to 400°F and warm the empanadas on a baking sheet for about 10–15 minutes, until heated through. Microwaving is not ideal, as it will leave them soft.