Juicy and flavorful chicken and green olive filling make these homemade chicken empanadas irresistible!
I love a good empanada! I just started eating empanadas over the past decade. Whenever I go to Whole Foods or even the grocery store (yes, they sell them in our warm food case at the bakery) I typically grab a chicken and spinach empanada! I’ve never made them at home; however, my mother in-law has made beef empanada’s a few times. When we were planning my brother in-laws birthday last month we decided we would server chicken and ground beef empanadas for a light lunch as well as my homemade salsa and a seven layer dip. The empanadas made for a perfect lunch and we happened to have quite a few leftover. We made 3 dozen. Two dozen beef and one dozen of the chicken empanadas. I was tasked with making the filling. I grabbed cooked rotisserie chicken meat (there I go again with the rotisserie. If your not embracing the rotisserie chicken you need too!), some of my favorite spanish spices, and a few large green olives. I just so happened to make enough filling for one dozen empanadas. It was fate. And boy were they flavorful!
In case you’ve never made chicken empanadas I have a few pictures on how to make them. They are so easy to make and best of all you can prep them ahead of time and fry them right before your about to eat.
I use pre-made empanada dough found in the freezer section. You will want to defrost them in the fridge the day before. Place 1-2 tablespoons of chicken filling in the middle of the empanada dough disc.
Then fold the empanada in half like the photo above. (My mother in-law, Linda, is my hand model for these photos!)
Then, use a fork and seal the dough shut by pressing the tines of the fork into the dough. Set them in a covered container until your ready to fry them. Then once your ready to fry, in a deep skillet, heat 1-inch of canola oil to 375°. Of course, if you have a deep fryer then you can use that. Fry a few empanadas at a time (try not to over crowd the skillet), turning once, until browned and crisp, about 3-5 minutes. Place the fried empanadas on a paper towel. While your waiting for the rest to cook you can transfer the cooked empanadas to a baking sheet, and place in the oven on low to keep warm!
The cilantro cream sauce is awesome and compliments the chicken empanada perfectly. It’s a sauce that my mother in-law has been making with her empanadas over the past few years and I love it. It’s fresh and full of flavor and of course just a few ingredients. If you don’t have sour cream or don’t want to use sour cream you could always sub greek yogurt instead. You will still achieve the same great taste. Whether you are hosting a party or just want a fun new lunch I would highly recommend you try your hand at making homemade chicken empanadas!
- 1 cup Vegetable Oil
- 10 Empanada Discos pastry dough found in freezer section
- 2 cups Shredded Cooked Rotisserie Chicken
- ¼ cup Tomato Sauce
- 2 tablespoon Jarred Sofrito
- 1 package Sazon Coriander & Arnatto)
- 4 Super Colossal Spanish Queen Olives Pimento Stuffed diced (about ⅓ cup)
- ½ cup Shredded Mexican Cheese
Cilantro Cream Sauce:
- 1 cup Sour cream
- ¼ cup fresh cilantro minced
- ½ lime juiced
- salt and black pepper to taste
- In a large bowl combine, shredded cooked rotisserie chicken, tomato sauce, jarred sofrito, sazon seasoning, diced Super Colossal Spanish Queen Olives Pimento Stuffed, and shredded Mexican cheese. Mix until well combined and set to the side.
- Place empanada disc on a flat surface. Place 1-2 tablespoons of filling in the center of the disc (make sure to not over-fill). Fold empanada in half (moon shape), Seal the edges with a little water and crimp with a fork. Keep filled empanadas covered with parchment paper until ready to fry. (You can refrigerate up to a few hours before frying).
- Preheat a large skillet with vegetable oil on medium-high heat. Oil needs to be at 350 degrees Fahrenheit. Place a few empanadas at a time in the pan (make sure to not over crowd the pan) Fry, turning halfway through, until evenly golden brown, about 3 to 5 minutes. Remove from the pan and place empanadas on a paper towel to drain off excess oil. To keep empanadas warm while others are frying, place in the oven on low.
Cilantro Cream Sauce:
- In a bowl, combine, sour cream, minced cilantro, lime juice, and salt and pepper. Mix until well incorporated. Refrigerate until ready to serve empanadas.
- Make the empanadas a few hours ahead of time - just cover and chill. Then you can fry when it's time to eat.
- Try using Greek yogurt instead of sour cream.