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Yields:
12 - 16 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Empanadas come in many different forms with many different fillings. They can be baked and filled with beef, or fried and filled with guava and cheese. This version is a flavor bomb, with tender chicken thighs, peppers, and olives, bolstered by tomato paste and paprika.
For many preparations using chicken in empanadas or other savory pies, cooks often use chicken breast. But thighs will add another level of flavor and richness. The peppers add a bit of sweetness, and you can even make these spicy by subbing one of the bell peppers for a jalapeño or two.
Using store-bought wrappers makes this recipe a cinch. Just fold, pleat, brush with egg wash and bake. If you try this recipe, let us know how it comes out in the comments below!
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Ingredients
- 2 lb.
boneless, skinless chicken thighs
Kosher salt
Freshly ground black pepper
- 2
bay leaves
- 2 Tbsp.
vegetable oil
- 1
large onion, chopped
- 1
red bell pepper, chopped
- 1
orange bell pepper, chopped
- 3
cloves garlic, minced
- 2 Tbsp.
tomato paste
- 1 Tbsp.
sweet paprika
- 2 tsp.
cumin
- 1/2 cup
castelvetrano or green olives, roughly chopped
- 12
to 16 frozen and thawed empanada wrappers, such as Goya
- 1
egg, beaten
Directions
- Step 1Preheat the oven to 375º. Pat chicken thighs dry with paper towels and season thoroughly on all sides with salt and pepper. Add chicken to a medium-size pot, and add water just to cover the chicken. Add a tablespoon of salt and bay leaves, and bring to a boil.
- Step 2Reduce heat to medium-low, cover and cook until the chicken is cooked through and registers 165ºF when probed with a thermometer, about 10 minutes.
- Step 3Transfer chicken to a bowl or cutting board to cool. Reserve 1 cup of the cooking water and set aside. Shred chicken and set aside.
- Step 4In a large skillet over medium-high heat, heat oil. Heat until it shimmers, then add onion and bell peppers. Cook until the onion is golden and the peppers have begun to brown on the edges, 6 to 8 minutes.
- Step 5Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in tomato paste and cook until it has darkened slightly in color, 2 to 3 minutes.
- Step 6Add the shredded chicken, paprika, oregano, and cumin. Mix well until fully combined. Cook for 4 to 5 minutes or until the chicken is heated through and the spices have toasted slightly. Add the olives and mix until combined.
- Step 7Pour in reserved 1 cup cooking liquid and cook, stirring occasionally until a glossy sauce forms on the chicken, 2 to 3 minutes. Remove from the heat and let cool slightly.
- Step 8To shape the empanadas: Roll out a wrapper until it is about ¼” to ½” larger than it was before. Scoop 2 to 3 tablespoons of filling onto the center of the wrapper. Brush a bit of beaten egg wash on the edges of the dough, then fold the wrapper so that it resembles a half moon.
- Step 9Press the ends together and crimp by pleating the edges or pressing down with a fork. Repeat until all the filling has been used.
- Step 10Transfer empanadas to a baking sheet and brush the tops with more egg wash. Bake until the pastry is golden brown, about 20 to 25 minutes. Allow to cool for 5 to 10 minutes and serve.
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