Authentic Cuban Chicken Empanadas
Growing up in a Cuban family meant Saturday mornings included trips to the local Cuban bakery to pick up pastries, croquetas, and more. Empanadas were no exception.
But, picture this: tender shreds of seasoned chicken thighs, reminiscent of the flavors found in the classic Cuban arroz con pollo, inside of subtly sweet pork lard-infused Cuban empanada dough. Now that’s a Cuban empanada!
Let me show you how to make them.
Recommended For This Recipe
Deep Fry Pan
This large, hard anodized, nonstick pan makes frying easy and makes cleanup a breeze. Highly recommend!
Boiling The Chicken Thighs
First thing first, we need chicken. You can either boil the chicken thighs the way I’m about to explain or buy a rotisserie chicken if you’re pressed for time. I won’t tell, I promise. It’ll be our little secret.
Cooking The Cuban Chicken Filling
Now here’s where the magic happens! We’re using the same ingredients in arroz con pollo to cook the shredded chicken thighs. Make Abuela proud, guys!
Filling The Chicken Empanadas
You definitely do not want to overfill the empanadas or you run the risk of them bursting while cooking. I recommend 2-3 tablespoons of the chicken filling per empanada round.
Wait! You have to make my sweet guava & cheese empanadas next. They are to die for! Now you know what to do with leftover dough.
Cooking The Empanadas – 3 Ways
While I’m not a fan of frying with hot oil (I run away from the stove after I drop an empanada in the pot – don’t make fun of me!), it really is the best way to make these chicken empanadas.
But… you can make them in the oven or air fryer, just note, the time, temperature, and texture may vary.
On The Stove
In a large skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 minutes until crispy and golden brown on all sides. Drain on paper towel-lined plates. Serve immediately.
In The Air Fryer
Preheat your air fryer to 375°F. Assemble the empanadas and lightly brush them with oil to help them crisp up in the air fryer.
Place the empanadas in a single layer in the air fryer basket. Cook for about 10-15 minutes, turning them halfway through, until they’re crispy and golden.
In The Oven
Preheat your oven to 375°F. Assemble the empanadas and place them on a baking sheet lined with parchment paper. Brush them with a light coat of egg wash for a golden finish.
Bake for about 20-25 minutes, or until the empanadas are golden brown and crisp.
Storage Tips
- Room Temperature Storage. Empanadas are best enjoyed fresh. If you need to keep them at room temperature for a short period (up to 4-6 hours), place them in a covered container or wrap them in foil to prevent drying. Avoid leaving them out for long to ensure food safety.
- Refrigerator Storage. After cooling, store leftover empanadas in an airtight container in the refrigerator. They can typically be stored for 2-3 days.
- Freezer Storage. Freeze assembled empanadas on a baking sheet until firm, then transfer them to a freezer-safe container or bag, separating layers with parchment paper. They can be stored in the freezer for up to 2-3 months.
Authentic Cuban Chicken Empanadas
Equipment
Ingredients
Empanada Dough
- 12 empanada dough rounds, (or store-bought empanada discs)
- 1 chicken bouillon cube
- 1 lb boneless, skinless chicken thighs, thawed
- 3 tablespoons olive oil
- 1/2 cup diced onion
- 1 medium green bell pepper, thinly sliced lengthwise
- 1/4 cup jarred red pimientos, thinly sliced lengthwise
- 4 cloves garlic, minced
- 1/4 cup dry cooking wine, vino seco
- 4 ounces tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- Salt + pepper , to taste
- ½ cup Spanish pimiento stuffed olive slices
- Canola oil, for frying
Instructions
- In a large pot, add 4 cups of water and crush the bouillon cube with your fingers. Stir then add the chicken thighs. Bring to a boil.
- Cover and cook for 25-30 minutes or until the chicken is cooked through (internal temp 165ºF). Remove the chicken from the pot and shred with two forks on a plate. Set aside.
- In a large skillet, heat olive oil on medium-high heat. Add onions, green peppers, pimientos, and garlic, and saute for 2-3 minutes. Stir in the cooking wine, tomato sauce, spices, salt and pepper.
- Add in the shredded chicken and olives and make sure all is well incorporated. Saute for 5 minutes. Taste and adjust seasoning as needed. Remove from the heat and allow the chicken to slightly cool.
- Add 2-3 tablespoons of the chicken filling into the center of the dough disc. Lightly brush the edges of the disc with water.
- Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the dough or you can refrigerate the rest for another time.
- In a large skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 minutes until crispy and golden brown on all sides. Drain on paper towel lined plates. Serve immediately.
Can you assemble them the day before and then cook it or will it become soggy? Can you cook them and then reheat them to serve?
Yes, you can assemble them the day before. Place the unbaked empanadas on a baking sheet, cover with plastic wrap, and leave them in the fridge for up to two days.