Pan-Fried Venezuelan Cornmeal Empanadas with Shredded Chicken

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

Golden fried Venezuelan empanadas filled with tender, flavorful shredded chicken, perfect for a satisfying snack or meal. This Latin American-inspired recipe, ready in about 45 minutes, turns pre-cooked cornmeal (harina precocida), warm water, salt 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 cornmeal (harina precocida)
• 1 1/4 cups warm water
• 1/2 tsp salt
• 2 cups shredded cooked chicken breast
• 1 medium, finely chopped onion
• 1 small, finely chopped green bell pepper
• 3, minced garlic cloves
• 1 tbsp plus 2 cups for frying vegetable oil
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• to taste salt and black pepper
• 2 tbsp (for dough sealing) water

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Instructions

1. Step 1: In a large bowl, combine 2 cups of pre-cooked cornmeal, 1/2 tsp salt, and gradually add 1 1/4 cups warm water, mixing with your hands until a smooth, pliable dough forms; let rest covered for 10 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped onion, 1 small finely chopped green bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables are soft and fragrant.
3. Step 3: Stir in 2 cups shredded cooked chicken breast, 1/2 tsp ground cumin, 1/2 tsp paprika, salt, and black pepper to taste. Cook for 3 minutes until heated through, then remove from heat and let cool.
4. Step 4: Divide dough into 8 equal balls. On a lightly moistened surface, flatten each ball into a 6-inch circle. Place about 3 tbsp of the chicken filling on one half of each circle.
5. Step 5: Moisten the edges of the dough with 2 tbsp water, fold the dough over the filling to form a half-moon shape, and press edges firmly to seal.
6. Step 6: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Fry empanadas 2–3 at a time for 3-4 minutes per side until golden brown and crisp.
7. Step 7: Drain empanadas on paper towels and serve warm.