Una Empanada De Pollo Recipe

Prepare and fry chicken

Cut chicken breast into 1/2-inch pieces. Heat 2 tbs vegetable oil in a skillet over medium-high heat. Season chicken with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Add chicken to hot oil and cook, stirring occasionally, until fully cooked and golden on edges, about 6–8 minutes.

Sauté aromatics

Push the cooked chicken to one side of the pan (or remove and return pan to heat). Add the minced garlic and diced white onion to the skillet and cook in any remaining oil for 1–2 minutes until translucent and fragrant. Combine with the chicken if separated.

Finish filling

Remove pan from heat. Stir in chopped cilantro and 1 tablespoon lime juice. Allow mixture to cool for 8–10 minutes, then fold in shredded Oaxaca cheese so it melts slightly into the warm chicken. Taste and adjust seasoning with a pinch more salt or pepper if needed. The filling should be warm but not hot when assembling.

Make dough

In a large bowl, whisk together 2 cups all-purpose flour, 1/2 tsp salt, and 1/2 tsp baking powder. Cut in 4 tbs cold cubed butter and 2 tbs cold lard or shortening (if using) using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits of fat remaining.

Gradually add about 1/2 cup ice water, a few tablespoons at a time, mixing until the dough just comes together and holds when pressed. Do not overwork. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 hours).

Roll and portion

On a lightly floured surface, roll dough to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a bowl), cut 8 rounds (should yield about 6–8 empanadas depending on thickness). Gather scraps, re-roll once if needed.

Fill and seal

Place about 2 tablespoons of the cooled chicken and cheese filling in the center of each dough round. Brush the edges with a little beaten egg wash (1 large egg beaten with 1 tsp water). Fold the dough over to form a half-moon and press the edges to seal. Crimp edges with a fork to ensure a tight seal. Place assembled empanadas on a tray and chill 10 minutes to firm up before frying (this helps them keep shape and prevents oil splatter).

Heat about 4 cups vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of dough — it should sizzle and brown in about 60 seconds. Fry empanadas in batches without crowding, 2–3 minutes per side, until golden brown and crispy. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Let cool 2–3 minutes before serving — filling will be hot.

Serve empanadas warm with sliced limes, a sprinkle of cilantro, and salsa verde or roja on the side. Enjoy while the cheese is melty.