Chicken Empanadas Recipe - Filling

Empanadas are not an Argentine invention, but that’s how we feel. Each region of the country has its original recipe according to the typical ingredients of the region, however, there are 3 classic flavors that we find anywhere in the country. These are empanadas with meat, ham and cheese or chicken. Also, this time, we will show you in a detailed step by step how to prepare chicken empanadas so that they are tasty and moist. In addition, we recommend cooking them in the oven for a healthier preparation, but you have the option of cooking them fried if you wish.

In this article, we teach you how to make Argentine chicken empanadas. Don’t miss out on this recipe!

Ingredients to make Chicken Empanadas – filling:

12 empanada disks
1 chicken supreme

½ green bell pepper
1 large onion
2 tablespoons of oil

1 tablespoon of butter
2 egg
6 olives

1 dessert spoon of cumin
½ dessert spoon of pepper
1 dessert spoon of ground chili

How to make Chicken Empanadas – filling:

1 To get started with the chicken empanadas recipe, first cook 2 eggs in cold water for 12 minutes. Next, peel it, chop it and reserve it.

2 Meanwhile, mix the butter with the oil in a large saucepan over high heat to sauté the chopped onion.

3 When the onion is transparent and golden, add the chopped bell pepper. Then, lower the heat to medium and, when the base of the pan dries out, add 1 tablespoon of hot water. Repeat this process as many times as you want, understanding that the more times you do it, the more cooked and sweet the onion will be.

4 When the vegetables are ready, remove them, and add another tablespoon of oil and, in the same cooking background, sauté the chicken cut into medium cubes. Here we seek to seal it to give it flavor and make it juicy.

5 Don’t move the chicken until it’s browned and peels off on its own. When it can be taken off by itself, turn it over and brown it on all sides.

Trick: this point is key so that the chicken is moist. If you cut it too small, you run the risk of it drying out while you cook it.

6 Remove the browned chicken and shred it with the help of a fork. Next, take it to the pan again with the sautéed vegetables and over high heat until it reaches temperature. Add the white wine and, once it loses its acid smell, remove it from the heat.

Tip: don’t worry if the chicken isn’t completely cooked, remember that the empanadas with the dough still need to be cooked.

7 Season the filling of your baked chicken empanadas with the hard- boiled egg that you had previously cooked, the sliced olives, the paprika, cumin and ground chili. Refrigerate it before filling your empanadas.

Tip: if you can store it overnight, it will concentrate its flavor even more.

8 With the filling ready, you only have to prepare the Argentine chicken empanadas. You can buy the dough already made or prepare it yourself. You can choose between the dough for homemade empanadas to fry or between the dough for gluten-free empanadas. If you are going to cook them in the oven, turn it on to maximum temperature and proceed to fill the empanadas by wetting the edge of half a disc of dough. Next, add a tablespoon of the filling from the chicken empanadas in the center, pinch the edges together and fold inward to form a circular shape.

9 Arrange the empanadas in a greased roasting pan separated, at least 1 finger apart.

10 Brush them with the beaten egg and cook them for about 10-15 minutes or until the dough is golden brown.

11 Serve your chicken empanadas with some lemon slices, Argentine Creole sauce or alone, hot or even cold with some mates.

Other versions of chicken empanadas

If you want to try other versions of chicken empanadas, you can do so, you just have to follow these steps that we provide:

Add a can of diced plum tomatoes at the point where you sauté the shredded chicken with the sautéed vegetables.

Lower the heat and cook them for about 10 minutes.
Then, continue with the rest of the steps that we indicate in the recipe.

You can also choose this option:

Sauté the white part of the green branches with the onion.
Continue with the steps of the recipe and by adding the shredded chicken with the sautéed onions, you can replace the wine with 1 cup of milk with 2 tablespoons of flour or cornstarch dissolved in it.
Lower the heat to medium and cook until you achieve a creamy preparation. Chicken empanadas and white sauce!