Shredded Chicken Empanadas with Sofrito and Spiced Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Golden baked empanadas filled with tender shredded chicken simmered in a fragrant Venezuelan sofrito and spiced tomato sauce. This latin american-inspired chicken ready in about 90 minutes blends all-purpose flour, salt, chilled and cubed unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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

• 3 cups all-purpose flour
• 1 tsp salt
• 6 tbsp, chilled and cubed unsalted butter
• 3/4 cup warm water
• 1 lb boneless chicken thighs
• 1 medium, finely chopped onion
• 1, finely chopped green bell pepper
• 3, minced garlic cloves
• 1 cup tomato sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1 tsp salt
• 1, beaten (for egg wash) egg

Instructions

1. Step 1: To make the dough, combine 3 cups all-purpose flour and 1 tsp salt in a large bowl. Add 6 tbsp chilled cubed unsalted butter and rub into the flour with your fingertips until the mixture resembles coarse crumbs.
2. Step 2: Gradually add 3/4 cup warm water, mixing until a soft dough forms. Knead lightly on a floured surface for 3 minutes, wrap in plastic, and refrigerate for 30 minutes.
3. Step 3: While the dough chills, place 1 lb boneless chicken thighs in a pot with water to cover, bring to a boil, reduce to simmer, and cook for 15 minutes until cooked through. Remove chicken and shred with two forks.
4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat. Sauté 1 finely chopped onion, 1 finely chopped green bell pepper, and 3 minced garlic cloves for 5 minutes until softened and fragrant.
5. Step 5: Add 1 cup tomato sauce, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Stir in shredded chicken and simmer for 10 minutes until the flavors meld and sauce thickens slightly. Remove from heat.
6. Step 6: Preheat oven to 375°F. Roll out chilled dough on a floured surface to 1/8 inch thickness. Cut into 5-inch circles.
7. Step 7: Place 2 tbsp of the chicken filling in the center of each dough circle, fold over to form a half-moon, and press edges with a fork to seal.
8. Step 8: Place empanadas on a baking sheet lined with parchment paper. Brush each with 1 beaten egg for a golden finish.
9. Step 9: Bake for 25-30 minutes until golden brown and crisp. Let cool slightly before serving.