Colombian chicken empanadas deliver a perfect balance of flaky pastry and richly spiced filling that’s impossible to resist. This traditional recipe captures the authentic flavors of Colombia with a crisp exterior and savory chicken interior.
The secret lies in the dough—light, tender, and perfectly golden when fried. Inside, shredded chicken mingles with onions, garlic, and a blend of spices that define Colombian cuisine. Every bite offers layers of texture and bold, comforting flavors.
These hand-held treats are ideal for gatherings, parties, or a satisfying snack. The filling stays moist and flavorful, while the pastry achieves that coveted flaky crunch. Serve warm for the best experience.
Simple to prepare yet impressive to share, this recipe brings a taste of Colombia to your kitchen with every bite.
Ingredients for Chicken Empanadas Colombian
Flaky pastry meets richly spiced filling with these traditional Colombian ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Plus extra for dusting |
| Cold Water 💧 | ¾ cup | Ice cold for flaky dough |
| Unsalted Butter 🧈 | ½ cup | Chilled, cut into cubes |
| Salt 🧂 | 1 tsp | Divided between dough and filling |
| Boneless Chicken Breast 🍗 | 1 lb | Poached and shredded |
| Yellow Onion 🧅 | 1 whole | Finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for filling |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Sweet Paprika 🌶️ | 1 tsp | For color and mild heat |
| Ground Achiote 🌶️ | ½ tsp | Authentic Colombian flavor |
| Chicken Stock 🍲 | ½ cup | Low-sodium preferred |
| Scallions 🧅 | ½ cup | Thinly sliced for garnish |
| Vegetable Oil 🫒 | 2 cups | For frying empanadas |
| Large Egg 🥚 | 1 whole | For egg wash |
The dough demands precision. King Arthur Flour produces reliable, consistent results for that coveted flaky texture. Use European-style butter (higher fat content) for superior lamination—Plugrá or Kerrygold are excellent choices. Chill all ingredients thoroughly before mixing; cold butter is non-negotiable for proper layering. The achiote (annatto) is essential for authenticity—find it at Latin markets or well-stocked spice aisles.
No achiote? Turmeric at half the amount provides color but lacks the earthy depth. Substitute ground coriander for cumin if needed, though the flavor profile will shift slightly. For the stock, Better Than Bouillon offers concentrated flavor without added sodium. The chicken can be replaced with shredded rotisserie chicken for convenience (use 2 cups cooked). Freshly ground spices always yield the most vibrant results.
Dough discs can rest overnight in the fridge—this relaxes the gluten for easier rolling. The filling keeps 3-4 days refrigerated, but assemble empanadas just before frying for optimal texture. Freeze uncooked empanadas on a tray, then transfer to bags; they’ll keep for 2 months.
Why You’ll Love This Recipe
- One Bowl Wonder: I mix the dough right in the same bowl I use for the filling—no extra dishes, just flour, butter, and water coming together fast.
- Buttery Crisp Magic: That flaky crust from the cold butter and the savory chicken inside? Honestly, it’s the kind of bite that makes you pause mid-chew.
- Freezer to Table: I’ll prep a double batch on Sunday, freeze them raw, and bake straight from the icebox when company pops in unexpected.
- Stretches a Pound: One chicken breast fills a dozen empanadas, so it’s my go-to when I need to feed a crowd without breaking the bank.
Step-by-Step Instructions for Chicken Empanadas Colombian
Master this technique for authentic Colombian empanadas with crisp, flaky pastry every time.
Step 1: Prepare the Flaky Dough
In a large bowl, combine the 3 cups all-purpose flour and ½ tsp salt. Cut in the ½ cup chilled, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible. This uneven texture creates the flaky layers.
Gradually add the ¾ cup ice-cold water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. It should be shaggy, not smooth. Form into a disk, wrap in plastic, and refrigerate for 30 minutes. This resting period allows the gluten to relax for easier rolling.
Step 2: Create the Spiced Chicken Filling
Poach the 1 lb boneless chicken breast in the ½ cup chicken stock until fully cooked through, about 12-15 minutes. Remove from liquid, let cool slightly, then shred finely using two forks. Set aside.
In a skillet, sauté the finely diced yellow onion until translucent, about 5 minutes. Add the 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp sweet paprika, and ½ tsp ground achiote. Cook for 1-2 minutes until fragrant. Stir in the shredded chicken and remaining ½ tsp salt. Remove from heat and let cool completely.
Step 3: Assemble the Empanadas
On a lightly floured surface, roll the chilled dough to ⅛-inch thickness. Using a 4-inch round cutter, cut out circles. Gather and re-roll scraps once to maximize yield. You should get about 12-14 circles.
Place 1 tablespoon of filling on one half of each dough circle. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork, pressing deeply to seal completely and prevent bursting during frying. Brush each empanada with a light coating of the beaten large egg for a golden finish.
Step 4: Fry to Golden Perfection
In a deep, heavy-bottomed pot, heat the 2 cups vegetable oil to 350-360°F. The oil is ready when a small piece of dough sizzles immediately upon contact. Fry the empanadas in batches, being careful not to overcrowd the pot, for 3-4 minutes per side until deeply golden brown.
Transfer to a paper towel-lined plate to drain excess oil. The perfect empanada will have a crisp exterior that shatters at the first bite, revealing the fragrant, moist filling within. Serve immediately, garnished with thinly sliced scallions, while still hot and crisp.
Pro Tips For Making Chicken Empanadas Colombian
- Chill the Dough: Let the dough rest in the fridge for at least 30 minutes after mixing—it relaxes the gluten and makes rolling out those thin, even circles so much easier.
- Poach the Chicken: Simmer the boneless chicken breast in salted water with a bay leaf or onion for 15-20 minutes; it stays juicy and shreds perfectly without drying out.
- Seal Tightly: Press the edges of the empanada firmly with a fork and a little water to prevent them from bursting open while frying—I learned this the hard way after my first batch turned into open-faced disasters.
- Use Cold Butter: Cut the unsalted butter into small cubes and keep it ice-cold when mixing into the flour; this creates flaky layers that make all the difference in texture.
Serving Suggestions for This chicken empanadas colombian
Classic Colombian Sides
Serve these empanadas with aji picante, a spicy green sauce made from cilantro, scallions, and jalapeños. I blend 1 cup cilantro, ½ cup scallions, 1 jalapeño, and ¼ cup lime juice for an authentic touch. The bright, tangy heat cuts through the richness perfectly. 🌶️
Fresh Accompaniments
A simple side salad with romaine lettuce, diced tomatoes, and avocado slices adds freshness. Toss with 2 tbsp lime juice and 1 tbsp olive oil for a light dressing. The creamy avocado complements the crisp empanadas beautifully.
Dipping Sauces
Offer hogao, a Colombian creole sauce, for dipping. Simmer 2 diced tomatoes, ½ onion, 2 garlic cloves, and 1 tsp cumin for 15 minutes. Its deep, savory flavor enhances the filling’s spices.
Beverage Pairings
Colombian tinto (black coffee) is the traditional choice—its bold flavor stands up to the empanadas. For a non-alcoholic option, limeade with a touch of salt on the rim refreshes your palate between bites. 💛
Serving Style
Arrange empanadas on a platter lined with parchment paper to maintain crispness. Garnish with extra sliced scallions and serve with small bowls of sauces for dipping. This makes them easy to grab and enjoy.
Party Presentation
For gatherings, keep empanadas warm in a 200°F oven on a wire rack to preserve their crunch. I always double the batch—these disappear quickly! The wire rack prevents soggy bottoms from steam buildup.
Nutrition Facts
Frequently Asked Questions
Can I bake these instead of frying?
Yes, brush with egg wash and bake at 375°F for 20-25 minutes. The texture will be less crisp but still delicious. Use parchment paper to prevent sticking.
What if my dough cracks while rolling?
Press the edges together gently and let it rest for 5 minutes. Colder dough is more prone to cracking, so work quickly. A light dusting of flour helps prevent sticking.
How can I make these ahead of time?
Assemble and freeze uncooked empanadas on a tray. Fry from frozen, adding 1-2 extra minutes per side. They keep for up to 2 months in the freezer.
Why is achiote important in this recipe?
Achiote gives the filling its signature earthy flavor and golden color. Without it, the taste won’t be authentically Colombian. Find it in Latin markets or online.
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