Pan-Fried Venezuelan Chicken Empanadas with Sofrito

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Golden-fried Venezuelan empanadas stuffed with savory shredded chicken cooked in a fragrant sofrito sauce. This Latin American-inspired recipe, ready in about 40 minutes, turns pre-cooked shredded chicken, cornmeal (precooked, for arepas), warm water into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups pre-cooked shredded chicken
• 2 cups cornmeal (precooked, for arepas)
• 1 1/2 cups warm water
• 1 tsp salt
• 2 cups, for frying vegetable oil
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 medium tomato, finely diced
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: In a mixing bowl, combine 2 cups cornmeal, 1 tsp salt, and 1 1/2 cups warm water. Stir and knead until a smooth dough forms, about 3 minutes. Let it rest covered for 10 minutes.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped onion, 1/2 chopped green bell pepper, and 3 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Add 1 diced tomato, 1/2 tsp ground cumin, and 1/4 tsp black pepper to the skillet. Cook for another 3 minutes until the tomato breaks down.
4. Step 4: Stir in 2 cups shredded chicken and 2 tbsp chopped cilantro. Cook for 5 minutes, stirring frequently, until the mixture is heated through and well combined. Remove from heat and let cool slightly.
5. Step 5: Divide the dough into 8 equal balls. Flatten each into a 5-inch disc on a clean surface.
6. Step 6: Place about 1/4 cup of the chicken filling on one half of the dough disc, leaving a border. Fold the dough over to form a half-moon and seal edges by pressing firmly and crimping.
7. Step 7: Heat 2 cups vegetable oil in a deep skillet to 350°F. Fry 2 empanadas at a time for 3-4 minutes per side until golden and crispy. Drain on paper towels.
8. Step 8: Serve warm as a hearty snack or appetizer.