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Chicken Empanadas Veracruz Style

Updated: Aug 16, 2023

chicken empanadas from Veracruz


  • 2 cups cooked and shredded chicken

  • 1 onion, finely chopped

  • 1 bell pepper, finely chopped

  • 2 cloves garlic, minced

  • 1 jalapeño pepper, seeds removed and finely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon paprika

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon salt, or to taste

  • 2 tablespoons tomato paste

  • 1/4 cup chicken broth

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup pitted green olives, chopped

  • 1/4 cup raisins

  • 2 packages store-bought empanada dough (or homemade if preferred)

  • 1 egg, beaten (for egg wash)

  • Oil, for frying


Prepare the Filling:

  • In a large skillet, heat some oil over medium heat. Add the chopped onion, bell pepper, jalapeño, and garlic. Sauté until the vegetables are softened.

  • Add the shredded chicken to the skillet and stir well.

  • Sprinkle in the ground cumin, dried oregano, paprika, black pepper, and salt. Mix to evenly distribute the spices.

  • Stir in the tomato paste and chicken broth. Allow the mixture to simmer for about 5 minutes, until the flavors meld together.

  • Fold in the chopped cilantro, green olives, and raisins. Taste and adjust seasoning if needed. Remove from heat and let the filling cool.

Assemble the Empanadas:

  • Preheat your oven to 375°F (190°C).

  • On a lightly floured surface, roll out the empanada dough to your desired thickness. Cut out circles, approximately 4-5 inches in diameter.

  • Place a spoonful of the chicken filling onto one half of each dough circle, leaving a border around the edges.

  • Fold the other half of the dough over the filling, creating a half-moon shape. Press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.

Fry or Bake the Empanadas:

  • Option 1 (Frying): In a deep skillet, heat oil over medium heat until it reaches 350°F (175°C). Carefully add the empanadas in batches and fry until golden brown on both sides, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

  • Option 2 (Baking): Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to create a golden crust. Bake in the preheated oven for about 20-25 minutes, or until the empanadas are golden and crispy.

Serve and Enjoy:

Allow the empanadas to cool slightly before indulging. As I experienced it, these delightful chicken empanadas from Veracruz transport your taste buds to the coastal charm of Mexico. Enjoy them on their own or elevate the experience by pairing them with your favorite dipping sauce. Whether I'm savoring the rich flavors with a zesty salsa or relishing the authenticity with a creamy guacamole, each bite carries a piece of my personal culinary adventure. These empanadas have truly become a cherished part of my culinary repertoire - a blend of culture, flavor, and memories that I love sharing with my loved ones. From the very first bite, you'll understand why these empanadas hold a special place in my heart. Enjoy, and let your taste buds dance to the rhythm of Veracruz!

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