Chicken Empanadas; Everything You Need To Know

If you’ve ever been to Argentina, you’d know just how much the locals love their chicken empanadas. These small meat pockets are everywhere, from small diners to upscale restaurants.

It’s no exaggeration to say empanadas are an invaluable part of Argentinian culture that has been around for centuries now, so how can you make an authentic-tasting batch yourself?

Chicken empanadas are fried/baked turnovers made by stuffing chicken, meat, fruit, veggie, and seafood filling in dough shells. Origins date back to 1520 in Catalonia, Spain. Historians believe that Spanish colonists brought empanadas to various countries such as Argentina in the 16th century.

Hungry for more information about the deep, rich history of this tasty dish? Keep reading as I share how empanadas became a popular Argentinian food, where they come from, and how you can make a fresh, delicious batch right now. 

What Is a Chicken Empanada?

A chicken empanada is a fried/baked pastry native to Spain, the Philippines, Portugal, Argentina, and various parts of South America.

If you ever decide to visit any of these places, expect to see one or two vendors selling empanadas down almost every busy street or plaza you go to.

History of Chicken Empanadas

Empanada comes from empanar, a Spanish word that means “to wrap in bread.” And just as it sounds, an empanada is made by wrapping stuffing with dough to create a turnover.

The history of the empanada is a long, rich one that dates back to Medieval Iberia in the 16th century. Experts claim that the earliest historical evidence mentioning empanadas was from a cookbook published sometime in 1520. The entire cookbook was in Catalan.

Surprisingly, the first recorded mentions of empanada did not use beef or poultry stuffing, but rather, seafood. Of course, seafood empanadas are still common today.

However, they’re not as popular and widespread as their chicken counterparts.

Apart from the first recorded empanada recipe, the cookbook also contains instructions for preparing a wide range of Arabian, French, and Italian food.

This evidence led some historians to believe that Spanish empanadas, Italian calzones, and Arabian samosas took inspiration from each other. 

How To Make an Argentinian Chicken Empanada

There are many modern ways to prepare chicken empanada.

However, if you want to make authentic Argentinian chicken empanadas that the elderly locals at Argentina would approve of, follow this sample recipe:

Ingredients

• 3 puff pastry dough (14 oz. packs)
• 2 lbs. chicken thighs, boned and skinned
• 1 green bell pepper, seeded and chopped
• 2 bay leaves
• 1 red bell pepper, seeded and chopped
• 3 tbsp. olive oil
• 2 onions, chopped
• 1 tbsp. dried oregano
• 3 tbsp. tomato paste
• 2 tbsp. sweet paprika
• 1/4 tsp. cayenne pepper
• kosher salt (to taste)
• ground pepper (to taste)

Instructions

Chicken Empanada Stuffing

1. Place the bay leaves and chicken thighs in a medium-sized pot, pour in 2 and a half cups of water, then simmer over medium fire for 30 to 40 minutes.
2. Transfer the cooked chicken to a clean, large plate, throw away the bay leaves but set aside the broth, then let cool before chopping into fine strands of meat.
3. While waiting for the chicken meat to cool down, coat the bottom of a large pot with the olive oil and heat over medium fire.
4. Once the oil heats up, stir-fry the bell peppers and onions for six to eight minutes until they turn golden brown and slightly tender. Sprinkle a bit of salt and pepper to taste.
5. Next, pour in the tomato paste and cook for one to two minutes until the mixture turns bright red. Stir in the cayenne, oregano, and paprika, then continue cooking for one more minute until the mixture produces a rich, fragrant scent.
6. Once the mixture is ready, carefully place the chopped chicken in the pot, along with the broth you set aside, then season with four teaspoons of salt and a quarter teaspoon of pepper. Note: Do not drain the chicken meat. The juices and fats from the boiled meat will add more flavor and depth to your empanada stuffing.
7. Let the chicken simmer inside the pot for 15 to 20 minutes until the tomato mixture becomes thick and paste-like. Stir and scrape continuously.
8. Afterward, remove the chicken and tomato mixture from the heat and transfer to a clean bowl. Let it rest for three to four hours.

Empanada Wrapper

1. Preheat the oven to 375° Fahrenheit or 190° Celsius. 
2. Let the empanada dough temper at room temperature for about 15 to 20 minutes. 
3. Then, take out around six empanada wrapper discs and lay them out on a clean kitchen counter. Don’t take off the plastic wrapper underneath just yet. Note: Feel free to use as many or as few discs as you want. For large, meaty empanadas, you can opt to go under six discs, but if you want smaller, doughy empanadas, use more than six wrappers.
4. After laying down the wrappers, proceed to scoop in two tablespoons of chicken filling onto the discs’ centers.
5. Grab the plastic wrapper underneath, then gently fold the discs in half. Make sure the filling stays in the center of the discs. 
6. Repeat with all the other empanada discs.
7. Sprinkle a bit of water across the discs’ edges, then lock the edges by flattening them with a fork. You should end up with ridged crusts.
8. Take off the plastic wrappers, then place the filled and ridged empanadas on a sheet tray lined with parchment paper.
9. Bake for 25 to 35 minutes until they turn golden brown. Flip the empanadas over around halfway through.
10. Remove from heat, let them rest on the counter, then serve.

Pro Tip: Store extra chicken empanada filling in the freezer to keep them fresh for up to three days.

What To Put in Your Chicken Empanada

Take your plain chicken empanada to the next level by adding in one—or all—of these ingredients:

• Green pepper: Green peppers are a staple ingredient in Argentinian chicken empanadas. They add a grassy, slightly bitter flavor to the otherwise rich, salty, and sweet combination of chicken and dough. Plus, the beautiful blend between the soft shell, chewy chicken meat, and crunchy peppers is divine.
• Hard-boiled egg: For a heavier, more filling empanada, try throwing hard-boiled eggs into the mixture. The best way to do this is to carefully insert slices into the pocket before folding the empanada discs and creasing the edges. However, some might not like its texture. Hard-boiled eggs in empanadas are very common in their countries of origin, but if you’re trying the delicacy out for the first time, I suggest eating it plain.
• Cheese: Adding cheese to your empanada gives it a modern, more mass-appealing flavor. Be careful not to add too much, or the empanada might taste too much like an Italian calzone.
• Butter: Adding two or three tablespoons of butter to the chicken mixture brings the spices and umami together to create a smoother, richer, and deeper flavor.
• Diced veggies: Diced veggies are great extenders if you want to make your empanada heavier without using too much chicken. Go for options like potatoes, carrots, or corn.

Pro Tip: Not sure how to modify plain empanadas? I suggest getting The Must-Have Empanada Cookbook by Allie Allen. Here, the author explains 30 different ways to cook this delicious Argentinian delicacy.

Final Chicken Empanada Thoughts

Chicken empanadas are delicious fried/baked pastry turnovers common in Argentina and other areas in South America.

They can be enjoyed on their own as an entrée or as a tasty appetizer.

The stuffing you use is crucial to your empanada’s overall quality, so make sure to pair the chicken with high-quality spices and ingredients that complement it.

Also, feel free to restructure the recipe to suit your palate.

An authentic Argentine chicken empanada is undoubtedly a delicious delicacy, but if you feel it’s too spicy, zesty, or flavorful for your liking, opt to tone down the spices.

Read: 9 Best Empanadas To Try in 2023

Sources

• Bon Appétit: Argentinian Chicken Empanadas Recipe
• Majuraps: History of Empanadas
• Vamos Spanish: The Story of the Argentine Empanada | History – Recipes & Types
• Peperonata Pasta: History of Empanadas in Argentina
• Ang Sarap: Chicken Empanada
• Culture Trip: Guides & Tips A Brief History of the Empanada
• Amigofoods: A Complete History of Argentinian Empanadas

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