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Spicy Chicken Empanadas (Paula Deen)

The first time I tasted an empanada, I was wandering through a vibrant street market in San Antonio. The aroma of seasoned meat and freshly fried dough pulled me in, and I knew I had to try one. The crispy, golden exterior gave way to a savory, spicy chicken filling that was utterly irresistible. From that moment on, I was hooked, and I’ve been experimenting with empanada recipes ever since, always chasing that perfect blend of textures and flavors. I am pleased to share with you this recipe inspired by Paula Deen’s Spicy Chicken Empanadas which delivers a homemade taste with smart shortcuts, promising a delightful experience.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10-12 empanadas
Yield: 10-12 empanadas
Dietary Type: Not specified

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 (4 1/4 ounce) can diced green chilies
1/2 jalapeno, seeded and finely diced (optional)
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie-cooked chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated Monterey Jack pepper cheese
Salt and freshly ground black pepper to taste
Prepared pie dough
1 egg, mixed with 1 tablespoon water, for egg wash
Peanut oil, for fryer

Equipment Needed

Medium sauté pan
Large bowl
4-inch ring mold (or biscuit cutter)
Deep-fryer
Paper towels

Instructions

Begin by preparing the chicken filling. Heat the vegetable oil in a medium sauté pan over medium heat. Add the diced yellow onion, diced green chilies, jalapeno (if using), minced garlic, and ground cumin. Sauté until the onions become translucent, approximately 5-7 minutes. Stir frequently to prevent burning.
In a large bowl, combine the picked and finely chopped rotisserie-cooked chicken, fresh lime juice, and chopped fresh cilantro leaves. Mix well to ensure the chicken is evenly coated with the lime juice and cilantro.
Add the sautéed onion-chili mixture to the chicken mixture in the bowl and combine thoroughly. Stir in the grated Monterey Jack pepper cheese. Season the mixture generously with salt and freshly ground black pepper to taste. Ensure the seasoning is well-distributed throughout the filling.
On a lightly floured surface, unfold the prepared pie dough. Using a 4-inch ring mold or biscuit cutter, cut out circles from the dough. You should aim to get approximately 10-12 circles, depending on the size of your dough.
Place about 1 tablespoon of the chicken mixture in the center of each dough circle. Avoid overfilling the circles, as this can make them difficult to seal properly.
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the egg wash around the circumference of each dough circle. The egg wash will help to seal the empanadas and give them a golden-brown color when fried.
Fold the top half of the dough circle over the chicken mixture to form a half-circle or a crescent shape. Press the edges firmly to seal. Use the tines of a fork to crimp the edges, creating a decorative seal and ensuring that the filling stays inside during frying.
Heat the peanut oil in a deep-fryer to 325 degrees Fahrenheit (163 degrees Celsius). Ensure the oil is hot enough before adding the empanadas, as this will help them cook properly and prevent them from becoming soggy.
Carefully submerge a few empanadas into the hot peanut oil at a time, being careful not to overcrowd the fryer. Fry the empanadas until they are golden brown, approximately 2 minutes per side.
Remove the fried empanadas from the oil using a slotted spoon and place them on paper towels to drain any excess oil.
Serve immediately while warm.

Expert Tips & Tricks

Make-Ahead Filling: The chicken filling can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together, resulting in an even more flavorful empanada.
Dough Consistency: If you find that the pie dough is too sticky to work with, try chilling it in the refrigerator for about 15 minutes before rolling it out. This will make it easier to handle and cut into circles.
Sealing the Empanadas: Ensuring a tight seal is crucial to prevent the filling from leaking out during frying. In addition to crimping the edges with a fork, you can also use a little bit of water to moisten the edges of the dough before folding them over.
Frying Temperature: Maintaining the correct frying temperature is essential for achieving perfectly golden-brown empanadas. If the oil is not hot enough, the empanadas will absorb too much oil and become greasy. If the oil is too hot, they will brown too quickly on the outside while the inside remains cold.
Baking Option: For a healthier alternative to frying, you can bake the empanadas in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown. Brush the empanadas with egg wash before baking for a glossy finish.

Serving & Storage Suggestions

Serve the Spicy Chicken Empanadas immediately while they are still warm and crispy. They can be served as an appetizer, snack, or light meal. Garnish with a dollop of sour cream, guacamole, or a sprinkle of fresh cilantro for added flavor and visual appeal.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a microwave, but they may lose some of their crispiness. Empanadas can also be frozen for longer storage. Wrap each empanada individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat frozen empanadas, thaw them in the refrigerator overnight and then bake them in a preheated oven as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	267.9 kcal	N/A
Calories from Fat	164 g	61%
Total Fat	18.2 g	28%
Saturated Fat	7.1 g	35%
Cholesterol	93.9 mg	31%
Sodium	320.5 mg	13%
Total Carbohydrate	2.4 g	0%
Dietary Fiber	0.4 g	1%
Sugars	1.1 g	4%
Protein	22.8 g	45%

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

Variations & Substitutions

Crust: For a different flavor and texture, try using puff pastry instead of pie dough. You can also experiment with homemade dough recipes, adding spices or herbs to the dough for added flavor.
Cheese: Feel free to substitute the Monterey Jack pepper cheese with other types of cheese, such as cheddar, mozzarella, or pepper jack. A blend of different cheeses can also be used for a more complex flavor profile.
Protein: Instead of chicken, you can use other types of protein, such as ground beef, shredded pork, or black beans. Adjust the seasoning accordingly to complement the protein you choose.
Spice Level: If you prefer a milder flavor, omit the jalapeno or reduce the amount of diced green chilies. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the filling.
Vegetarian: For a vegetarian version, substitute the chicken with a mixture of sautéed vegetables, such as bell peppers, onions, corn, and black beans.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese instead of grating it myself?
A: Yes, you can use pre-shredded cheese, but freshly grated cheese tends to melt more smoothly and evenly.

Q: Can I bake these empanadas instead of frying them?
A: Yes, baking is a healthier alternative. Bake them at 375°F (190°C) for 15-20 minutes, or until golden brown.

Q: How do I prevent the empanadas from bursting open during frying?
A: Ensure the edges are sealed tightly by crimping them with a fork. Also, avoid overfilling the empanadas.

Q: Can I freeze these empanadas?
A: Yes, you can freeze them. Wrap each empanada individually in plastic wrap and then place them in a freezer-safe bag or container.

Q: What can I serve with these empanadas?
A: They pair well with sour cream, guacamole, salsa, or a side salad.

Final Thoughts

These Spicy Chicken Empanadas are a delightful blend of savory, spicy, and comforting flavors, all wrapped in a crispy, golden crust. With the help of convenient shortcuts like rotisserie chicken and store-bought pie dough, you can whip up a batch of these delicious empanadas in no time. Whether you’re serving them as an appetizer for a party or enjoying them as a quick and satisfying meal, they’re sure to be a hit. So, gather your ingredients, put on your chef’s hat, and get ready to create a culinary masterpiece that will transport you to a vibrant street market with every bite. Enjoy!

Spicy Chicken Empanadas (Paula Deen) Recipe