Spiced Venezuelan Chicken Empanadas with Aji Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Golden fried empanadas filled with seasoned shredded chicken, served alongside a tangy and spicy traditional Venezuelan aji dipping sauce. This Latin American-inspired chicken recipe, ready in about 45 minutes, pairs shredded cooked chicken, onion, finely chopped, green bell pepper, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 8, 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 cups shredded cooked chicken
• 1/2 cup onion, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tbsp tomato paste
• 2 cups vegetable oil for frying
• 2 cups pre-cooked cornmeal dough (harina PAN)
• 1 1/4 cups warm water
• 1 tsp salt
• 1/4 cup cilantro leaves
• 1 green chili (such as jalapeño), seeded and chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp white vinegar
• 1 tsp sugar

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a skillet, heat 1 tbsp olive oil over medium heat. Sauté 1/2 cup finely chopped onion, 1/2 cup chopped green bell pepper, and 3 minced garlic cloves for 4 minutes until softened and fragrant.
2. Step 2: Add 2 cups shredded cooked chicken, 1 tsp ground cumin, 1 tsp paprika, and 2 tbsp tomato paste; cook for 5 minutes, stirring frequently, until the mixture is well combined and heated through. Remove from heat and let cool.
3. Step 3: In a bowl, mix 2 cups pre-cooked cornmeal dough with 1 tsp salt. Gradually add 1 1/4 cups warm water, kneading until you form a smooth, pliable dough.
4. Step 4: Divide the dough into 8 equal balls. Flatten each ball into a 5-inch disk using your hands or a tortilla press.
5. Step 5: Place 3 tbsp of the chicken filling in the center of each disk, fold over, and seal the edges by pressing with a fork to form half-moon empanadas.
6. Step 6: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry empanadas in batches for 3-4 minutes per side until golden and crisp; drain on paper towels.
7. Step 7: For the aji sauce, blend 1/4 cup cilantro leaves, 1 chopped green chili, 2 tbsp lime juice, 1 tbsp white vinegar, and 1 tsp sugar until smooth.
8. Step 8: Serve the hot empanadas with the fresh aji sauce for dipping.