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. 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.

1. 1. Season:
      Add cumin, paprika, black pepper, and a pinch of salt. Cook 1 minute to bloom the spices.

1. 1. Add chicken:
      Stir in the shredded chicken and mix well so it’s coated with the spices and vegetables.

1. 1. 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.

1. 1. 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.