Chicken Empanadas Recipe

Braise the chicken

Pat chicken thighs dry and season lightly with 1/2 tsp salt and 1/2 tsp pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Sear chicken 2 minutes per side until lightly browned. Add 1 cup water or low-sodium chicken broth, reduce heat to low, cover and simmer 15–20 minutes until chicken is cooked through and tender (internal temp 165°F / 74°C). Remove chicken and let cool slightly; reserve braising liquid.

Shred chicken

Using two forks, shred the cooled chicken into bite-sized pieces. Stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro; set aside.

Sauté aromatics and combine filling

In the same skillet, add the chopped onion and sauté over medium heat in the reserved braising liquid (add a splash of oil if skillet is dry) for 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Add diced roasted poblanos, black beans (1 cup), corn (1 cup), ground cumin (1 tsp), smoked paprika (1 tsp), remaining 1/2 tsp salt and 1/2 tsp pepper. Cook 2–3 minutes to heat through and meld flavors. Add shredded chicken and stir to combine. Remove from heat and stir in Monterey Jack (1 cup) and mozzarella (1 cup) until slightly melted and evenly distributed. Taste and adjust seasoning. Let the filling cool to warm (not piping hot) before assembling empanadas so dough does not become soggy.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare egg wash

Beat 1 egg with 1 teaspoon water in a small bowl and set aside.

Fill and seal empanadas

Lay out empanada discs or roll/re-cut refrigerated dough to 4.5–5 inch rounds. Place about 2–3 tablespoons of the filling in the center of each disc (do not overfill). Brush the edge of each disc with a little egg wash. Fold the dough over to form a half-moon and press edges to seal. Crimp the edges with a fork or fold over in a braid pattern to fully seal.

Finish and bake

Place assembled empanadas on the prepared baking sheet about 1 inch apart. Brush the tops lightly with egg wash. Optional: cut a small slit in the top of each empanada for steam to escape. Bake in preheated oven for 18–22 minutes, until golden brown and puffed. Remove from oven and let rest 5 minutes before serving.

While empanadas bake, make the aioli: in a small bowl combine 1 cup mayonnaise, 1 minced chipotle pepper (or to taste), 1 teaspoon adobo sauce, 1 tablespoon lime juice, 1 minced garlic clove and 1 teaspoon salt. Whisk until smooth. Taste and adjust for heat, acidity or salt. Refrigerate until ready to serve.

Serve: plate warm empanadas with chipotle aioli on the side. Garnish with extra chopped cilantro and lime wedges if desired.