Classic, flavorful chicken empanada filling recipe

Ingredients (Filling for about 12 Empanadas)

• 2 tbsp olive oil (or butter)
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• ½ red bell pepper, finely diced
• ½ green bell pepper, finely diced
• 250 g (about 2 cups) cooked chicken, shredded (leftover roast or poached works great)
• ½ tsp ground cumin
• ½ tsp smoked paprika (optional but gives depth)
• ¼ tsp ground black pepper
• Salt to taste
• ¼ cup chicken broth (or water)
• 2 tbsp tomato paste (or 3 tbsp tomato sauce)
• 2 tbsp chopped green olives (optional, for a Spanish/Argentinian touch)
• 1 boiled egg, chopped (optional, traditional in some versions)
• Fresh parsley or cilantro, chopped (optional, for freshness)

Instructions

1. Sauté aromatics:
   Heat the olive oil in a large pan over medium heat. Add onion and cook until soft and translucent (about 4 minutes). Stir in garlic and bell peppers; cook another 3–4 minutes.
2. Season:
   Add cumin, paprika, black pepper, and a pinch of salt. Cook 1 minute to bloom the spices.
3. Add chicken:
   Stir in the shredded chicken and mix well so it’s coated with the spices and vegetables.
4. Create the sauce:
   Add tomato paste and chicken broth. Cook over medium heat until slightly thickened (about 5 minutes). It should be moist but not runny.
5. Fold in extras:
   Remove from heat. Stir in chopped olives, boiled egg, and herbs (if using). Adjust salt to taste. Let the filling cool completely before assembling empanadas.

Assembly Tips

• Place 1–2 tablespoons of cooled filling in the center of each empanada dough disc.
• Fold and seal with Empanada maker press mold, seal edges, and bake at 190 °C / 375 °F for 20–25 minutes (brushed with egg wash) or fry until golden.