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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
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Snack
Cuisine Colombian
Servings 6
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
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