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Empanada de Pollo
Venezuelan Chicken Empanadas
Crispy, golden-fried empanadas filled with a savory shredded chicken and vegetable mixture. A beloved Venezuelan street food and appetizer.
🧂 Ingrédients
- 400g Chicken breast or thighs(Boneless, skinless. Thighs offer more flavor and moisture.)
- 2 cups Water or chicken broth(For cooking the chicken.)
- 2 cups Masarepa (pre-cooked cornmeal for arepas)(Ensure it's the fine cornmeal variety, not coarse hominy.)
- Approx. 2.5 - 3 cups Warm water(For making the dough. Adjust as needed.)
- 2 medium Tomatoes(Finely diced.)
- 1 small Onion(Finely diced.)
- 1/2 Bell pepper (any color)(Finely diced. Optional, but adds flavor.)
- 2 cloves Garlic(Minced.)
- 2 tablespoons Cilantro or parsley(Chopped. Optional.)
- For frying Vegetable oil or other neutral frying oil(Enough to generously fill your pot or deep fryer.)
- To taste Salt
- To taste Black pepper
- 1/2 teaspoon Cumin(Optional, for added depth.)
👨🍳 Instructions
- 1
Cook the chicken: Place the chicken pieces in a pot with 2 cups of water or chicken broth, a pinch of salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until cooked through. Remove chicken, reserve the broth, and let the chicken cool slightly. Once cool enough to handle, shred the chicken finely using two forks or your fingers. You should have about 2 cups of shredded chicken.
⏱️ 30 minutes - 2
Prepare the filling: While the chicken cools, heat 1-2 tablespoons of oil in a skillet over medium heat. Add the diced onion, bell pepper (if using), and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant. Add the diced tomatoes and cook for another 5 minutes until they break down slightly. Stir in the shredded chicken, chopped cilantro/parsley (if using), cumin (if using), salt, and pepper. Cook for 2-3 minutes more to combine flavors. Taste and adjust seasoning. The filling should be moist but not watery. Set aside to cool completely.
⏱️ 15 minutes - 3
Make the dough: In a large bowl, combine the Masarepa with 1 teaspoon of salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky; if it is, add a little more Masarepa. If it's too dry, add a touch more water. Knead for 2-3 minutes until smooth. The dough should feel like play-doh.
⏱️ 10 minutes - 4
Assemble the empanadas: Divide the dough into 10 equal portions. Roll each portion into a ball. On a clean surface (or between two pieces of plastic wrap), flatten each ball into a thin disc, about 5-6 inches in diameter. You can use a rolling pin or press it with your hands. Place about 2-3 tablespoons of the cooled chicken filling onto one half of each disc, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or by folding the edges over themselves to ensure they don't open during frying.
⏱️ 15 minutes - 5
Fry the empanadas: Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 180°C (350°F). Carefully slide 2-3 empanadas at a time into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown and crispy. Use a slotted spoon to turn them and remove them from the oil. Place the fried empanadas on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining empanadas.
⏱️ 15 minutes
💡 Conseils de pro
- ✓Ensure the chicken filling is completely cooled before assembling to prevent the dough from becoming soggy.
- ✓The dough should be soft and pliable. If it feels dry, add a little more warm water; if it's too sticky, add a bit more Masarepa.
- ✓For best results, fry the empanadas in oil that is consistently at 180°C (350°F). Too low and they'll absorb oil; too high and they'll burn before cooking through.
- ✓Don't overcrowd the frying pot, as this will lower the oil temperature and result in greasy empanadas.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add finely chopped green onions or chives to the filling for extra flavor.
- Include a pinch of ground annatto (achiote) in the dough for a subtle color and flavor.
- Serve with a side of spicy ají criollo (Venezuelan hot sauce).