PrintChicken empanadas
Ellise Pierce / The Cowgirl Chef
- 4 cups cooked chicken, shredded
- 1 large onion, ¼-inch dice
- 3–4 cloves garlic
- 3–4 roasted red bell peppers (jarred ones are okay), ¼-inch dice
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- Sea salt
- Olive oil
Drizzle a bit of olive oil in a heavy skillet, add onion and garlic, and turn on medium heat. Cook until the onions become translucent, 5–10 minutes.
Add the shredded chicken, spices, and chopped red bell pepper. Stir to blend, then taste to make sure that the seasonings are balanced.
• Cowgirl Tip: You can use leftover chicken, rotisserie chicken, or poach your own.
• Read and watch: Chorizo story and Cowgirl Chef video
More empanada recipes
• Empanada dough
• Spinach and mushroom empanadas
• Sweet-potato, chorizo, and goat cheese emapandas
