Name: Colombian Chicken Empanadas
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 2 cups yellow Masarepa (precooked cornmeal); 2 cups hot water; tsp salt; tsp garlic powder; tsp onion powder; 2 cups cooked chicken, shredded; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, finely diced; ½ tsp cumin; ½ tsp paprika; Salt and pepper to taste; 1 Tbsp olive oil; ¼ cup cup chicken broth; 2 Tbsp fresh cilantro, chopped

Jump to Recipe Print Recipe

These Colombian chicken empanadas are crispy on the outside, juicy on the inside, and full of bold, comforting flavors. One bite in and you’ll understand why this classic snack never lasts long on the table.

Ingredients for Colombian Chicken Empanadas

For the Dough: Yellow masarepa, hot water, salt, garlic, and onion powder combine to create a soft, flavorful dough with a crispy, golden finish.

For the Filling: Shredded chicken, onion, garlic, and red bell pepper seasoned with cumin, paprika, and salt. Olive oil and broth keep it juicy, with cilantro for freshness.

Variations of Colombian Chicken Empanadas

Cheesy: Add mozzarella or queso fresco for a melty center.
Spicy: Mix in jalapeños or cayenne for heat.
Vegetarian: Swap chicken for potatoes, mushrooms, or lentils.
Beef: Use seasoned ground beef instead of chicken.

How to Serve Your Chicken Empanadas

Aji Sauce: Spicy, tangy, and perfect with the crispy crust.
Guacamole: Creamy and refreshing with avocado flavor.
Salsa Fresca: A zesty mix of tomato, onion, and lime.
Fresh Salsa: Combine tomatoes, onions, cilantro, and lime for a zesty topping.
Plantain Chips: Add a sweet crunch on the side.

Keesha’s Tips & Tricks

Keep It Cold: Chill the assembled empanadas for 15–20 minutes before frying. This helps them hold their shape and prevents bursting in the oil.
Seal It Tight: I like to press the edges with a fork or do a simple repulgue fold to keep everything sealed up tight. It keeps things neat and mess-free.
Crispier Finish: Sprinkle fried empanadas with a pinch of salt immediately after frying.

How to Store Colombian Chicken Empanadas

Store leftovers in an airtight container for up to 3 days and reheat in the oven or air fryer to keep them crispy. For longer storage, freeze once cooled for up to 2 months and reheat straight from frozen or after thawing overnight.

FAQs about Colombian Chicken Empanadas

Yes! You can assemble the empanadas ahead of time and refrigerate them for up to 24 hours, or freeze them uncooked for later. Fry, bake, or air fry straight from chilled or frozen when ready to serve.

Yes! Rotisserie chicken works great and saves time. Just shred it finely and warm it with the seasoning so it blends well with the filling and stays juicy.

Yes! Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway, until golden and crisp. Lightly spray or brush with oil for best texture.

More Chicken Recipes

I’ve curated more awesome recipes, such as this air fryer Honey Balsamic Chicken Breast recipe, Chicken Tostadas, or this Greek Chicken Souvlaki with a delicious Tzatziki sauce.

Colombian Chicken Empanadas

Keesha

Easy and delicious, Colombian Chicken Empanadas encapsulate the essence of Colombian cuisine in every bite. These delightful pockets of joy are renowned for their perfectly crispy exterior and juicy, spice-infused chicken filling.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 21

Course Snack

Cuisine Colombian

Servings

Calories 274 kcal

Ingredients

Empanada Dough:

2 cups yellow Masarepa (precooked cornmeal)
2 cups hot water
tsp salt
tsp garlic powder
tsp onion powder

Chicken Filling:

2 cups cooked chicken, shredded
1 medium onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely diced
½ tsp cumin
½ tsp paprika
Salt and pepper to taste
1 Tbsp olive oil
¼ cup cup chicken broth
2 Tbsp fresh cilantro, chopped

Instructions

Prepare the Empanada Dough:

In a large bowl, mix together the yellow Masarepa, hot water, salt, garlic powder, and onion powder. Stir until the mixture is smooth and homogenous.
Let the dough rest for about 5 minutes, allowing the Masarepa to absorb the water. After resting, knead the dough for a couple of minutes until it's soft and pliable. If the dough is too dry, add a bit more water.

Prepare the Chicken Filling:

Heat the olive oil in a large skillet over medium heat.
Add the chopped onions and garlic, sautéing until they become translucent.
Mix in the red bell pepper, cumin, paprika, salt, and pepper, cooking for another 2-3 minutes.
Add the shredded chicken and chicken broth to the skillet. Stir well to combine all the ingredients. Cook for about 5 minutes until the mixture is heated through and the flavors meld.
Remove from heat and stir in the chopped cilantro. Let the filling cool down before using it in the empanadas.

Assemble the Empanadas:

Divide the dough into golf ball-sized portions. Roll each portion into a ball, then flatten it between two pieces of plastic wrap to form a circle.
Place a spoonful of the chicken filling in the center of each dough circle.
Fold the dough over to enclose the filling, forming a half-moon shape. Use a fork or your fingers to crimp the edges and seal the empanada.

Fry the Empanadas:

Heat oil in a deep fryer or a large, deep skillet to 350°F (175°C).
Fry the empanadas in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per side.
Remove the empanadas from the oil and drain on paper towels.
Serve the empanadas hot, accompanied by your favorite dipping sauce, such as aji or salsa.

Nutrition

Calories: 274kcalCarbohydrates: 46gProtein: 20gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 668mgPotassium: 319mgFiber: 4gSugar: 2gVitamin A: 821IUVitamin C: 28mgCalcium: 191mgIron: 4mg

Tried this recipe?Let me know how it was!