Easy Chicken Empanadas

To make with your kids!

Here is an opportunity to use that leftover rotisserie chicken; this recipe is so simple and straightforward you will thank me later.

Ingredients

2 Tablespoons olive oil
1 cup onion, chopped (6 oz)
1 cup mixed green and red pepper, chopped (6 oz)
2 teaspoons kosher salt
½ teaspoon ground black pepper
2 Tablespoons tomato paste
1 cup chicken broth (8 oz)
2 cups Rotisserie Chicken, shredded (about 10 oz)
½ teaspoon sweet paprika
½ teaspoon ground cumin
½ cup pitted green olives, chopped
24 Empanada Dough Discs (see notes)

Preparation

Bring a medium-size pot to medium-high heat, add the olive oil, onions, and pepper, stirring frequently. When your onions have a bit of color and peppers are a bit tender, add tomato paste, scrape the bottom of your pot to get more color, season with salt and pepper. Add chicken broth, shredded chicken, paprika, and cumin. Mix well but gently. Cover and bring to a quick boil, lower heat to medium, uncover, and cook for 8 to 10 minutes. Do not let it dry!

Add the chopped olives, stir gently. Remove from heat and cool completely before assembling the empanadas. (see do ahead)

The secret to making a juicy empanada it’s the amount of liquid you add; that is why it is important to cool the filling before assembling the empanadas completely, so the liquid congeals and melts again once it is inside the dough! (this is my pro-secret!)

To fill them up, divide the filling among the amount of disc you have. Less is always better, so you can close them and crimp (repulgue) them properly.

Bake at 350° F for approximately 35 minutes or until golden brown; in the middle rack. I like to put parchment on my cookie or sheet pan for easy release.

If you prefer them a bit darker, you can brush them with a little bit of egg wash just before you bake them; I recommend you check the baking instruction on the empanada package.

Do Ahead: If you make the filling ahead, you can freeze it for up to 3 months. When you are ready to try your luck with the empanadas, thaw the filling in the fridge a day ahead; that way, it will still be a bit hard, so when you cook them, they will get juicier!

Notes: Empanada Dough Discs are always in the frozen section of your supermarket. Please make sure they say for Baking and remember the size and amount of discs (obleas, tapas) per package will vary from brand to brand, so adjust the amount of filling and check instructions for thawing and baking before you start.

Easy Chicken Empanadas