Chicken Empanadas from Pollo Campero feature tender, seasoned shredded chicken enveloped in a golden, flaky pastry crust, offering a savory blend of juicy meat and crisp, buttery layers.
Equipments
- Mixing bowl
- Measuring cups
- Measuring spoons
- Rolling pin
- Knife
- Cutting board
- Fork
- Spoon
- Baking sheet or deep fryer
- Parchment paper (if baking)
- Pastry brush
- Skillet or frying pan
- Tongs
- Cooling rack
- Food processor (optional, for pastry crust)
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1 large egg
- 1/4 cup ice water
- 1 tablespoon white vinegar
- 2 tablespoons vegetable oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 lb (450g) boneless, skinless chicken breast or thighs
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 cup tomato sauce
- 1/4 cup chicken broth
- 1/4 cup diced red bell pepper
- 1/4 cup frozen peas
- 1 large egg (for egg wash)
When preparing the pastry crust for Chicken Empanadas from Pollo Campero, ensure the butter is cold and cut into small cubes to achieve a flaky texture. Use ice water and white vinegar in the dough to enhance tenderness and elasticity, making it easier to roll out. For the filling, boneless, skinless chicken thighs offer more juiciness compared to breasts, but either works well with the blend of cumin, smoked paprika, and oregano for authentic seasoning. Adding tomato sauce and chicken broth keeps the shredded chicken moist while the diced red bell pepper and peas contribute to a balanced savory flavor and texture. Your Chicken Empanadas from Pollo Campero copycat menu will shine when these ingredient details are carefully followed for the best taste and presentation.
Instructions
- Preheat oven to 400°F (200°C) or heat oil for frying to 350°F (175°C).
- In a mixing bowl or food processor, combine flour and 1/2 teaspoon salt.
- Add cold, cubed butter and blend/cut in until mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 egg, ice water, and vinegar.
- Gradually add wet mixture to flour mixture, mixing until dough forms.
- Shape dough into a disk, wrap in plastic, and refrigerate 30 minutes.
- Heat vegetable oil in skillet over medium heat.
- Sauté onion until translucent; add garlic and cook 1 minute.
- Add chicken, cumin, smoked paprika, black pepper, 1/2 teaspoon salt, and oregano; cook until chicken is browned.
- Stir in tomato sauce, chicken broth, red bell pepper, and peas; cover and simmer until chicken is cooked through.
- Remove chicken, shred with forks, return to skillet, and mix with vegetables; cool filling.
- Roll out chilled dough on floured surface to 1/8-inch thickness.
- Cut out 4- to 5-inch circles using a knife or cutter.
- Place 1-2 tablespoons chicken filling in center of each dough circle.
- Fold dough over filling to create half-moons; press edges with fork to seal.
- Place empanadas on parchment-lined baking sheet (if baking) or prepare for frying.
- Whisk 1 egg and brush over empanadas for egg wash (if baking).
- Bake for 20-25 minutes until golden, or fry in hot oil until crisp and golden.
- Remove empanadas with tongs and transfer to cooling rack.
- Serve warm.
Substitution
Chicken Empanadas from Pollo Campero copycat menu can be made with either chicken breast or thighs, depending on your preference for leaner or juicier meat. If you don't have all-purpose flour, a mix of equal parts whole wheat and all-purpose flour can be used to add a nuttier flavor and slightly denser texture to the pastry crust. When deep frying, maintain the oil temperature between 350degF to 375degF to ensure crisp, golden empanadas without absorbing excess oil. For baking, line your baking sheet with parchment paper and brush the pastries with egg wash to achieve a shiny, golden finish. You can substitute tomato sauce with tomato paste diluted in water if a thicker filling consistency is preferred.
Tips
Make sure the butter remains cold while preparing the dough to achieve a flaky pastry crust. When sealing the empanadas, pressing the edges firmly with a fork prevents filling from leaking during baking or frying. You should shred the chicken finely after cooking to ensure every bite is evenly flavorful and tender. Avoid overfilling the dough circles to maintain their shape and crispness while cooking.
Nutritions
Chicken empanadas from Pollo Campero provide a balanced mix of protein and carbohydrates, with tender shredded chicken delivering approximately 25 grams of protein per serving. The all-purpose flour pastry adds energy-rich carbohydrates and buttery layers contribute fats, including saturated fats from unsalted butter. Vegetables like red bell pepper and peas add fiber, vitamins A and C, as well as antioxidants to support your immune system. By baking instead of frying, your empanadas can contain fewer calories and less unhealthy fat while retaining their savory flavor and flaky texture.
Storage
To store your Chicken Empanadas, allow them to cool completely before placing them in an airtight container to prevent sogginess. Refrigerate for up to 3 days or freeze them individually wrapped in plastic and foil to maintain freshness for up to 2 months. Reheat frozen empanadas in a preheated oven at 350degF (175degC) until heated through and crispy.
Variation or Alternatives
To add variety to your Chicken Empanadas, try substituting chicken thighs with shredded rotisserie chicken for added flavor and convenience. Replace the tomato sauce with a chipotle salsa to introduce a smoky heat that complements the cumin and smoked paprika. For a crispier texture, you can deep fry the empanadas instead of baking, ensuring a golden, crunchy crust. Experiment by incorporating diced jalapenos or roasted corn in the filling to personalize your savory blend.
Allergies
Chicken Empanadas contain common allergens such as wheat in the all-purpose flour and eggs used in both the dough and egg wash, which may cause reactions for individuals with gluten or egg allergies. The filling includes chicken and dairy-free ingredients but may still pose a risk for those with poultry sensitivities or cross-contamination concerns. Be sure to review your allergy profile carefully before consuming this savory pastry.
Why this recipe?
People love the Chicken Empanadas from Pollo Campero for their crispy golden crust and flavorful, tender chicken filling seasoned with authentic Latin spices. The perfect balance of savory and slightly spicy ingredients creates a satisfying taste experience that resonates with both traditional and modern palates. You'll find replicating this recipe rewarding as it allows you to recreate a beloved comfort food at home, ensuring freshness and customization. Making a copycat version offers the chance to enjoy Pollo Campero's signature taste without waiting in line or traveling to the restaurant.