Chicken Empanadas 

Easy chicken empanadas made with shredded chicken breasts, spices, and store-bought empanada dough. 

The crust is crispy and flaky while the filling is tender and loaded with flavor.


– chicken breasts – empanada discs – tomato sauce – tomato paste – sazon – cumin – oregano – capers – sofrito – olive oil

Heat 2 tbsp of olive oil in a large skillet with high sides. Add the onions and cook until translucent, that should take about 2 minutes.

Stir in the garlic, sofrito, tomato paste, sazon, cumin, and oregano. Cook for 20 seconds then add the tomato sauce, cilantro, water, capers, cilantro, and bay leaf.

Add the chicken breasts to the skillet, cover, and reduce the heat to medium-low. Cook for 18-20 minutes or until the chicken is fully cooked through.

Remove the chicken from the skillet and shred it with two forks or an electric mixer. Place the shredded chicken back into the skillet.

Tips and Recipe Variations

– The chicken filling shouldn’t be piping hot otherwise it can tear the empanada dough. – Feel free to add cheese to the meat mixture.



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