Learn how to make homemade Chicken Empanadas (empanadillas de pollo) filled with warm spices, juicy chicken thighs, sautéed onion and bell peppers, and melty cheese. This Puerto Rican-style filling uses sofrito and sazon for authentic flavor, wrapped in flaky empanada dough and fried until crisp.
If you love Latin flavors, these Puerto Rican chicken empanadas (empanadillas or pastelillos) are a must-try. The chicken is seasoned with sazon, then combined with sofrito, peppers and onions for a savory, aromatic filling. Add shredded cheese for a gooey finish and fry until golden for a memorable handheld snack or main.
Serve them with a simple dipping sauce like mayo-ketchup or a cilantro-lime sauce for extra brightness.
Step by Step Instructions
Want More Empanadas?
If you enjoyed these chicken empanadas, try making dessert empanadas filled with cream cheese and guava for a sweet finish.
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Buen provecho,
Cheesy Chicken Empanadas with Homemade Filling
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- Author: Salima Benkhalti
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 16 empanadas
- Category: Appetizer, Entree, Snack
- Method: Fried
- Cuisine: Latin, Puerto Rican
Description
These chicken empanadas combine tender, seasoned chicken thighs with sofrito, sautéed peppers and onions, and optional shredded cheese. The mixture is encased in empanada dough discs and fried until crisp, offering a savory bite full of Puerto Rican flair.
Ingredients
- 1.5 lb chicken thighs (boneless, skinless)
- 2 tsp sazon seasoning
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 1/4 cup sofrito
- 1 yellow onion, diced
- 1 red bell pepper, cubed
- 1 green bell pepper, cubed
- 16 empanada dough discs (store-bought or homemade)
- Optional: shredded cheese (mozzarella, pepper jack, cheddar)
- 1 egg, beaten (for egg wash)
- Oil for frying
Instructions
- Season and cook the chicken. Rub chicken with sazon, salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken, turning occasionally, until the internal temperature reaches 165°F. Remove and let rest.
- Sauté the vegetables. In the same pan, add sofrito and cook briefly until fragrant. Add the diced onion and bell peppers and cook until the onions begin to soften.
- Finish the filling. Dice the cooked chicken and return it to the pan with the vegetables. Stir to combine, warm through, then remove from heat and cover to keep moist.
- Assemble the empanadas. Place a scoop of filling onto each dough disc, add cheese if using, brush the edges with beaten egg, fold, and crimp shut with a fork. Repeat until all discs are filled.
- Fry until golden. Heat oil in a deep pan to about 350°F and fry empanadas in batches until golden brown on both sides. Drain on paper towels. Serve warm with your favorite dipping sauce.
Equipment
Pastry brush
Saucepan or skillet
Deep frying pan or pot and a thermometer
Notes
Olives & Raisins: For a more traditional touch, add diced pimento-stuffed olives and/or raisins to the filling if desired.