Blackened Chicken Empanadas Recipe

Make dough

In a large bowl whisk together 3 cups flour, 1 tsp salt and 1 tsp sugar. Add cold cubed butter and shortening; use a pastry cutter or your fingers to cut fat into flour until mixture resembles coarse crumbs with pea-sized bits.

Add water

Drizzle in 1/2 cup ice water a few tablespoons at a time, tossing gently with a fork until dough just comes together. You may not need all the water. Do not overwork.

Chill

Form dough into a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours). When ready, roll dough on a lightly floured surface to about 1/8-inch thickness and cut 4-5 inch circles (use a 4.5-inch cutter or bowl). Keep covered while preparing filling.

Egg wash

Beat 1 egg with 1 tsp water in a small bowl and set aside for sealing empanadas before frying.

Season chicken

Pat 1 lb chicken dry. Rub evenly with 2 tbs blackening seasoning and let sit 10 minutes at room temperature.

Cook chicken

Heat 1.5 tbs olive oil in a skillet over medium-high heat until shimmering. Add seasoned chicken and sear 3-4 minutes per side until blackened and cooked through (internal temp 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes.

Sauté aromatics

In the same skillet over medium heat add the diced onion and green pepper. Sauté 4-5 minutes until softened, adding a splash of the chicken stock (about 1-2 tbs) if the pan is dry. Add 3 minced garlic cloves and cook 30-45 seconds until fragrant.

Shred chicken

Finely shred the rested chicken with two forks or chop into small pieces. Return shredded chicken to the skillet.

Build filling

Stir in 1 cup cooked rice, 1 tbs tomato paste, 2 tbs chopped cilantro, 1 tbs lime juice and remaining 1/2 tsp salt and 1/2 tsp black pepper. Add up to 1/4 cup chicken stock to moisten the mixture; you want a slightly moist but not wet filling. Cook together 1-2 minutes to combine. Taste and adjust seasoning — add a pinch more blackening seasoning if you want more heat/smoke.

Cool filling

Transfer filling to a bowl and let cool to near room temperature (about 15 minutes). This prevents dough from getting soggy and helps sealing.

Portion filling

Place a dough circle on a lightly floured surface. Spoon about 2 tablespoons (roughly 1.5–2 tbs) of the cooled chicken and rice filling onto the center of each circle, leaving a 1/2-inch border.

Seal empanada

Brush edge of dough with egg wash. Fold dough over filling to make a half-moon. Press edges to seal, then crimp with a fork or fold the edge decoratively to ensure a tight seal. Repeat with remaining circles and filling.

Chill before frying (optional)

Place assembled empanadas on a tray and chill in the refrigerator 15–20 minutes to firm up; this helps them hold shape during frying.

Heat oil

Pour about 4 cups vegetable oil into a deep heavy skillet or Dutch oven to a depth of 1.5–2 inches. Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough — it should sizzle and brown steadily.

Fry empanadas

Working in batches so oil temperature remains steady, gently lower 3–4 empanadas into the hot oil. Fry 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to turn and remove empanadas to a paper towel–lined tray to drain. If inside isn’t fully hot, let them rest a minute; the residual heat will finish warming the filling.

Keep warm

If cooking many, keep finished empanadas on a wire rack in a 200°F (95°C) oven to keep warm and crisp while you finish frying remaining batches.

Make sauce

Whisk together 1/2 cup sour cream, 1 tsp hot sauce or minced chipotle, 1 tbs lime juice and 1/4 tsp salt until smooth. Adjust heat and acidity to taste. Chill until ready to serve.