Chicken Empanada Recipe

Sear chicken

Heat 1 tbs olive oil in a large skillet over medium-high heat. Season chicken with 0.5 tsp salt and 0.5 tsp pepper. Sear chicken 2–3 minutes per side until lightly browned (it will finish cooking in the sauce). Transfer to a plate.

Cook aromatics

Reduce heat to medium, add remaining 0 tbs olive oil if pan is dry. Add sliced onion and cook 5–6 minutes until translucent and lightly caramelized. Add minced garlic and cook 30 seconds until fragrant.

Build the sauce

Add chopped chipotle in adobo, tomato paste, and canned diced tomatoes to the skillet. Stir to combine, scraping up browned bits. Add chicken broth, oregano, cumin, bay leaf, and remaining 0.5 tsp salt and 0.5 tsp pepper. Bring to a simmer.

Simmer chicken

Return seared chicken to the skillet, submerge in sauce, reduce heat to low, cover and simmer 18–20 minutes until chicken reaches 165°F (74°C) and is tender.

Shred

Remove chicken and shred with two forks or chop finely. Return shredded chicken to the pan and simmer 2–3 minutes to allow flavors to meld and sauce to slightly thicken. Stir in 2 tbsp chopped cilantro. Taste and adjust salt.

Prepare egg wash and work station

Preheat oven to 400°F (200°C) if baking, or heat a skillet for pan-frying. In a small bowl whisk the egg with 1 tsp water to make egg wash. Lightly dust work surface with a little flour if using rolled dough.

Fill empanadas

Lay out empanada discs. Place about 2 tablespoons of shredded Chicken Tinga onto the center of each disc (ensure filling is not overly wet). Top the chicken with about 1–2 tablespoons shredded Chihuahua cheese. Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or roll and press for a tight seal. Repeat for remaining discs.

Finish & cook

Brush each empanada lightly with egg wash and sprinkle a pinch of salt on top. For baking: place on a parchment-lined baking sheet and bake 18–22 minutes until golden brown and cheese is melted. For frying: heat 2 tbs vegetable oil in a large skillet over medium heat and cook empanadas 2–3 minutes per side until golden and crisp; work in batches and drain on paper towels. If desired, after cooking, sprinkle shredded queso on top of each empanada and briefly broil (1–2 minutes) or return to oven to melt.

Crema fresca

In a small bowl combine 1/2 cup crema fresca with 1 tsp lime juice and 1/4 tsp salt. Stir until smooth and adjust seasoning to taste. Transfer to a squeeze bottle or small serving bowl for topping.

Pico de gallo

If using store-bought, drain any excess liquid. If making fresh, combine 1 cup diced tomatoes, 2 tbsp finely chopped onion, 2 tbsp chopped cilantro, 1 tsp lime juice, salt to taste and 1/2 tsp minced jalapeño. Stir and let rest 10 minutes for flavors to marry.

Assemble toppings

Place hot empanadas on a serving platter. Spoon or drizzle crema fresca over each empanada, add a spoonful of pico de gallo, and sprinkle additional shredded queso if desired. Serve immediately.

Make guacamole

Cut avocados in half, remove pits and scoop flesh into a bowl. Add 1 tbs lime juice, 2 tbsp finely diced red onion, 1 tbsp chopped cilantro, 1/2 tsp minced jalapeño (optional), 1/2 tsp salt and 1/4 tsp black pepper. Mash to desired consistency and taste-adjust with more lime or salt. Keep covered until serving to minimize browning.

Serve

Place guacamole in a small bowl alongside empanadas. Offer extra crema, pico de gallo and lime wedges if desired.