Chicken Chorizo Spanish Empanada: A Taste of Home

Growing up, my Abuela Elena’s kitchen was a whirlwind of fragrant spices and boisterous laughter. Every Sunday, the aroma of simmering sofrito filled the air, a prelude to the grand feast she prepared for the entire family. While she had many signature dishes, her empanadas always held a special place in my heart. The savory filling, bursting with chicken, chorizo, and sweet peppers, encased in a flaky, golden crust, was a taste of pure comfort and love – a tradition I cherish and continue to this day.

Recipe Overview

• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 15 minutes
• Servings: 10-12
• Yield: 1 large empanada
• Dietary Type: Not specified

Ingredients

For the Dough:

• 4 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 cup Crisco vegetable shortening
• 2 tablespoons baking powder
• 1 teaspoon fine grain sea salt
• 4 eggs

For the Filling:

• 2 tablespoons olive oil
• 3 medium yellow onions, diced
• 3 large boneless chicken breasts, diced
• 1/2 lb diced ham
• 2 cups chorizo sausage, sliced
• 1 large green bell pepper, diced
• 1 cup pimento pepper, sliced (preferably piquillo peppers)
• 5 garlic cloves, minced
• 2 (15 ounce) cans petite diced tomatoes
• 1 (14 ounce) jar green olives, sliced (the kind stuffed with pimentos)
• 1/2 cup white wine

Equipment Needed

• Large mixing bowl or stand mixer with dough hook
• Plastic wrap
• Large pot or Dutch oven
• Rolling pin
• Large casserole dish (approximately 8″ x 11″ and 3″ deep)

Instructions

1. Prepare the Dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Alternatively, use a stand mixer with the dough hook attachment.
2. Incorporate the Fat and Eggs: Cut in the Crisco vegetable shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. If using a stand mixer, add the shortening and mix on low speed until a similar texture is achieved.
3. Add the Eggs: Add the eggs to the flour mixture and mix until just combined. The dough should resemble crumbs the size of peas or dipping dots. Avoid overmixing.
4. Shape and Chill the Dough: Place a large piece of plastic wrap on your work surface. Dump the dough crumbles onto the plastic wrap and knead lightly into a cylinder. Tightly cover with another piece of plastic wrap, maintaining the cylindrical shape. Refrigerate for at least one hour, or up to several hours. This allows the gluten to relax and makes the dough easier to roll out.
5. Prepare the Filling: While the dough is chilling, heat a large pot or Dutch oven over medium heat.
6. Sauté the Aromatics: Once the pot is hot, add the olive oil, onions, green pepper, and garlic. Sauté for about 10 minutes, or until the onions are soft and translucent. Stir frequently to prevent burning.
7. Cook the Chicken and Ham: Add the diced chicken breasts and diced ham to the pot. Continue to sauté until the chicken is almost cooked through, about 5-7 minutes.
8. Add Tomatoes and Simmer: Pour in the diced tomatoes. Bring the mixture to a simmer.
9. Deglaze with Wine: Add the white wine to the pot and deglaze the bottom, scraping up any browned bits. This adds a depth of flavor to the filling.
10. Simmer the Filling: Cover the pot, reduce the heat to medium-low, and simmer for about 20 minutes, allowing the flavors to meld together.
11. Add Chorizo, Peppers and Olives: Add the sliced chorizo sausage, piquillo peppers, and sliced green olives to the pot. Cover and continue simmering for another 14 minutes.
12. Cool the Filling: Remove the pot from the heat and let the filling cool to room temperature. This is crucial to prevent the crust from becoming soggy.
13. Preheat the Oven: Preheat the oven to 400°F (200°C).
14. Roll Out the Dough: On a lightly floured surface, divide the dough in half. Roll out one half of the dough between two pieces of plastic wrap until it’s about 1/4-inch thick. Using plastic wrap prevents the dough from sticking to the counter and makes it easier to transfer.
15. Line the Casserole Dish: Once the dough is rolled out, transfer it into an ungreased casserole dish (approximately 8″ by 11″ and 3″ deep). Cover the bottom and sides of the dish with the dough, gently pressing it up the sides with your fingers if needed.
16. Pre-bake the Crust: Bake the bottom and sides of the crust for 15 minutes, then remove from the oven and let come to room temperature.
17. Reduce Oven Temperature: Reduce oven temperature to 350°F (175°C).
18. Fill the Empanada: Pour the cooled filling into the pre-baked crust.
19. Top with the Remaining Dough: Roll out the remaining dough as before and place it over the filling, like a pie crust. Crimp the edges to seal the empanada. You can also brush the top with a beaten egg for a golden-brown finish, if desired.
20. Bake the Empanada: Bake for 30 minutes, or until the crust is golden brown.
21. Rest and Serve: Remove the empanada from the oven and let it stand for 10 minutes before slicing and serving. This allows the filling to set slightly and prevents it from spilling out.

Expert Tips & Tricks

• Make Ahead: The dough and filling can be made up to 3 days in advance and stored separately in the refrigerator. In fact, the flavors of the filling develop even more when allowed to rest in the fridge for a day or two. Assemble and bake just before serving.
• Dough Consistency: If the dough is too dry, add a tablespoon of ice water at a time until it comes together. If it’s too sticky, add a little more flour.
• Blind Baking: Pre-baking the crust ensures a crispy bottom and prevents it from becoming soggy.
• Crust Sealing: To ensure a tight seal on the crust, brush the edges with water or egg wash before crimping.
• Golden Brown Crust: For a more golden-brown crust, brush the top of the empanada with a beaten egg before baking.
• Ventilation: Cut a few slits in the top crust before baking to allow steam to escape, preventing the crust from puffing up too much.

Serving & Storage Suggestions

Serve the Chicken Chorizo Spanish Empanada warm, sliced into wedges. It pairs perfectly with a big green salad or a side of roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for quicker heating. You can also freeze individual slices for longer storage. Wrap tightly in plastic wrap and then in foil. Frozen empanada slices can be reheated directly from frozen in the oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	729.4 kcal	N/A
Calories from Fat	289 g	40%
Total Fat	32.2 g	49%
Saturated Fat	8 g	39%
Cholesterol	124.2 mg	41%
Sodium	1657.9 mg	69%
Total Carbohydrate	86.8 g	28%
Dietary Fiber	5 g	19%
Sugars	41.1 g	164%
Protein	23.7 g	47%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend for the crust.
• Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño to the filling for a spicier flavor.
• Vegetarian: Substitute the chicken and ham with mushrooms, zucchini, or other vegetables.
• Different Meats: Use ground beef, pork, or turkey instead of chicken.
• Cheese: Add shredded cheddar cheese, Monterey Jack, or Manchego cheese to the filling for a cheesy twist.
• Seasonal Adaptation: Incorporate seasonal vegetables like butternut squash in the fall or asparagus in the spring.

FAQs (Frequently Asked Questions)

Q: Can I make the dough in a food processor?
A: Yes, you can use a food processor to pulse the dry ingredients together and then add the shortening and eggs. Just be careful not to over-process the dough.

Q: Can I use store-bought pie crust instead of making my own dough?
A: While homemade dough is recommended for the best flavor and texture, you can use store-bought pie crust in a pinch. Be sure to thaw it completely before using.

Q: How do I prevent the bottom crust from getting soggy?
A: Pre-baking the crust and allowing the filling to cool completely before assembling the empanada will help prevent a soggy bottom crust.

Q: Can I freeze the baked empanada?
A: Yes, you can freeze the baked empanada. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Reheat in the oven until warmed through.

Q: What if the crust starts to brown too quickly in the oven?
A: If the crust starts to brown too quickly, tent it with foil to prevent it from burning.

Final Thoughts

This Chicken Chorizo Spanish Empanada is more than just a recipe; it’s a connection to family traditions and a celebration of flavorful ingredients. Don’t be intimidated by the seemingly long list of ingredients or steps. Each one contributes to the incredible depth of flavor and satisfying texture of this dish. Gather your loved ones, preheat your oven, and embark on this culinary adventure. I encourage you to try this recipe, share your feedback, and perhaps pair it with a crisp, dry Spanish wine for the ultimate experience! Buen provecho!