Chicken Empanadas are a popular dish in many Latin American countries and are often served as an appetizer or main course.

This recipe for Chicken Empanadas, "Empanadas de Pollo," is made with rotisserie chicken making it perfect for a quick, easy weeknight meal. The recipe is simple to follow and can be easily adapted to your tastes.

I highly recommend this recipe to anyone looking for a delicious and easy way to make Chicken empanadas.😉

How to Make Chicken Empanadas

Note: The full instructions are provided in the recipe card below.

We use our whole wheat empanada dough recipe. However, if you prefer regular empanada dough, check out our Empanadas Dough recipe. Shred the chicken meat into small pieces and place it into a large bowl, discarding the skin and bones; set aside.

Place the eggs in a pot of water on the stovetop, with at least an inch of water covering them. Simmer the eggs. Turn on the heat and bring the water to a rolling boil. Simmer the eggs in boiling water for fifteen minutes to get firm whites and yolks.

Using a slotted spoon, remove the eggs from the pot and place them in an ice bath in a large bowl. Cooling the eggs in cold water will halt the cooking process and make handling the eggs easier when peeling.

When the eggs are completely cool to room temperature-about fifteen minutes-gently tap the egg on the counter or table to crack the peel.Tap the top end of the egg and the bottom end before tapping the egg's sides to break up the eggshell.

Carefully peel the egg, starting from the wide bottom end of the egg, to break the air pocket between the egg and the shell. Then, gently peel off the shell to avoid breaking the egg whites. Pat, dry them with a paper towel, and places them into a bowl.

Using a fork, mince the eggs, cover them with plastic wrap, and store them in the refrigerator until ready to use. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering

. Add the onion, peppers, garlic, knorr chicken flavor bouillon, kosher salt, red pepper flakes, paprika, ground black pepper, cumin, and the white part of the green onion. Cook until the onion and peppers are softened, about 10 to 15 minutes.

Add the sweet corn and cook for 3 to 5 minutes until warm. Remove from heat, add the green part of the green onion and olives, and mix until well combined.

Transfer the cooked vegetable mixture into a medium mixing bowl and let it cool to room temperature. Once the vegetable mixture has cooled, toss it into the large bowl with the shredded chicken.

Add the minced hard-boiled eggs and carefully mix to combine everything; taste and adjust the salt and pepper if needed.

Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F-line 2 large baking sheets with parchment or dust with flour; set aside.

Once the chicken mixture has cooled, spoon about 2 spoonfuls in the middle of each empanada disc, leaving a 1-inch border around the edge. Avoid reaching the edges with the filling because oiliness will prevent a good seal.

Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape. '

Pleat the edges or crimp with a fork, removing any air pockets. Repeat with the remaining rounds and filling.

Let the empanadas rest in the fridge until you're ready to bake. In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar.

Lightly brush the top of the chicken empanadas with the egg mixture, giving them a nice golden glow when they bake. Bake the empanadas in the oven for 20-25 minutes, until golden.

If desired, serve Chicken empanadas warm with chimichurri sauce and a side of yuca. Enjoy!