DrBBQ’s Baked Peruvian-ish Chicken Empanadas

DrBBQ's Baled chicken empanadas with Peruvian-ish seasoning

Side Dish Chicken Kitchen, Small Plate Game Day, Gatherings

By Ray Lampe, Dr. BBQ

These baked empanadas are really tasty and they hold well for a few days in the fridge. They make a great tailgate snack or a fun lunch box treat. Look for the empanada “Discos” made by Goya in the freezer with the Spanish items or at the Spanish market. But no worries if you can’t find them. Just buy pre-made pie dough and cut it into circles.

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Ingredients

Chicken

2 lbs boneless skinless chicken thighs
Dizzy Pig Peruvian-ish Seasoning

Filling

2 Tbsp olive oil
1 medium onion, finely chopped
1 medium red bell pepper, cut into small dice
1 roma tomato, seeded and cut into small dice
2 cloves garlic, crushed
1 jalapeño, minced (optional)
1 Tbsp Dizzy Pig Peruvian-ish Seasoning
1 cup chicken broth

Dough

20 Empanada discs from Goya, or pie dough cut into 5 inch rounds

Egg Wash

2 eggs
2 Tbsp water

Directions

Grill the chicken

Prepare the grill to cook direct over medium heat, around 350°F
Season the chicken liberally with Dizzy Pig Peruvian-ish seasoning
Grill the chicken for about 12-14 minutes, flipping occasionally, until golden brown and cooked to an internal temp of 170°F. (This can be done up to a couple days ahead and kept in the refrigerator)
Chop the chicken to a medium dice and set aside

Prepare the filling

In a large skillet over medium heat, warm the oil before adding onion, bell pepper, tomato, garlic and jalapeno (if using)
Sprinkle on Peruvian-ish seasoning and mix
Cook, stirring occasionally for about 8 minutes, until the onion is soft
Add chicken broth and bring to a simmer
Add the chicken and return to a simmer
Cover and cook for 20 minutes, occasionally stirring and smashing the chicken to break it up
Remove the lid, raise the heat a bit and cook, stirring occasionally, until the liquid is almost all evaporated
Remove from heat and set aside

Make the empanadas

Pre-heat the oven to 375°F
In a small bowl, whisk together the eggs and water
Place dough on work surface and top each disc with a couple tablespoons of filling
Brush half of the dough’s outer edge with egg wash
Fold the dough over to form a half moon, tucking the filling in
Crimp the edge with a fork, and poke the top with the fork once to allow steam to escape
Repeat process for all the dough and filling
Place empanadas on a lined or sprayed baking sheet and brush the top with egg wash
Bake for about 30 minutes until golden brown

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