Chicken empanadas that slap! Just ask my Pom Choco
We had so much fun making these together
Save this recipe for the next time you’re craving crispy cheesy empanadas.
Chicken & Cheese Empanadas (from scratch)
INGREDIENTS
1 lb chicken breast, cubed
½ cup diced tomatoes
½ cup diced onion
3 cloves garlic, pressed
1 tbsp sofrito
1 tsp adobo
½ tsp salt
½ tsp black pepper
1 tbsp lime juice
1 tsp sugar
¾ cup shredded cheddar
½ cup mozzarella cubes
Empanada Dough
2 cups all purpose flour
4 tbsp butter, melted and warm
½ cup warm water
½ tsp salt
Oil for frying (coconut oil or neutral oil)
Quick Sofrito (optional)
Blend:
½ green or cubanelle pepper
2 cloves garlic
¼ cup cilantro
1 celery stalk
2 tbsp naranja agria (or lime)
DIRECTIONS
1. Heat a skillet over medium high. Add 1 tsp sugar and let it melt until lightly golden.
2. Add cubed chicken seasoned with adobo, salt, pepper, lime, and sofrito.
3. Add onions and tomatoes. Cook about 1 minute.
4. Press in garlic and cook until chicken is tender and fully cooked (6 to 8 minutes).
5. Shred the chicken and mix with cheddar.
Dough
6. Mix flour and salt. Add warm butter and warm water.
7. Knead until smooth, about 3 to 4 minutes.
8. Roll dough very thin, almost paper thin.
Assemble
9. Cut circles about 4 to 5 inches wide.
10. Add chicken mixture and a small piece of mozzarella.
11. Fold and seal the edges.
Fry
12. Heat oil to about 350°F (175°C).
13. Fry 2 to 3 minutes per side until golden and crispy.
🐾 Choco’s plain chicken only 🐾
Making these chicken and cheese empanadas at home is truly rewarding and fun. I loved how the recipe combines fresh ingredients like diced tomatoes, onions, and a homemade sofrito blend to infuse the chicken filling with vibrant, savory flavors. The step of lightly melting sugar until golden adds a unique touch of caramelization that enhances the overall taste. When preparing the empanada dough, kneading until silky smooth and rolling it paper-thin is crucial for achieving that perfect crispy exterior while keeping the filling moist and cheesy inside. I personally prefer frying in coconut oil as it adds a subtle nutty aroma to the empanadas. A tip I found useful is to not overfill the empanadas with chicken and cheese—adding a small mozzarella cube along with shredded cheddar ensures a gooey melt without leakage during frying. Sealing the edges tightly with a fork helps maintain the shape and prevents oil splatters. Also, making a quick sofrito with green pepper, garlic, cilantro, celery, and citrus like naranja agria or lime adds freshness and depth to the filling. This homemade sofrito is an excellent shortcut to pack flavor without complex steps. Cooking these empanadas brought such a lively and interactive vibe to our kitchen, making it an ideal recipe for family or friends to enjoy together. Plus, these empanadas pair wonderfully with a simple dipping sauce like a spicy mayo or chimichurri for an added layer of flavor. If you’re craving crispy, cheesy empanadas that truly slap, give this recipe a try—your taste buds and anyone you share them with will thank you!
