Spiced Chicken Empanadas with Sofrito Tomato Sauce

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Flaky baked empanadas filled with seasoned shredded chicken, complemented by a savory Puerto Rican sofrito tomato sauce perfect for dipping. This Latin American-inspired chicken recipe, ready in about 55 minutes, pairs chicken breasts, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 boneless, skinless (about 1 lb) chicken breasts
• 2 tbsp, divided olive oil
• 1 small, finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 3 minced garlic cloves
• 1 cup tomato sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 12 (5-inch diameter) empanada dough discs
• 1 beaten (for egg wash) egg

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Instructions

1. Step 1: In a medium pot, cover 2 boneless, skinless chicken breasts with water and 1/2 tsp salt. Bring to a boil, reduce heat, and simmer for 15 minutes until cooked through. Remove chicken and shred with forks.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion, 1/2 cup finely chopped green bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in shredded chicken, 1 cup tomato sauce, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 7 minutes until sauce thickens and coats the chicken. Remove from heat.
4. Step 4: Preheat oven to 375°F. On a lightly floured surface, place 1 empanada dough disc, spoon 2-3 tbsp of chicken filling onto the center.
5. Step 5: Brush edges with beaten egg, fold dough over filling to form a half-moon, and press edges with a fork to seal. Repeat with remaining dough and filling.
6. Step 6: Place empanadas on a baking sheet lined with parchment paper. Brush tops with remaining beaten egg.
7. Step 7: Bake for 20-25 minutes until golden brown and crisp. Serve warm with additional sofrito tomato sauce for dipping.