Crispy Colombian Chicken & Potato Empanadas Recipe
Colombian Chicken-and-Potato Empanadas
Colombian Chicken-and-Potato Empanadas
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cube chicken bouillon
- Salt and pepper (kosher and fresh black)
- 1 large Yukon potato, peeled and diced to ½-inch cubes (roughly 6 oz / 1 cup)
- 2 tbsp annatto (achiote) oil
- 1 medium onion, chopped (about 1 cup)
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 2 ripe tomatoes, seeded and diced
- 2 cups pre-cooked yellow cornmeal (masarepa), like PAN
- Salt (kosher)
- 1 ¾ cups warm water, as needed
- 1 tbsp annatto (achiote) oil
- Canola oil (for frying)
- Ají Verde (optional, see recipe below)
- ½ cup cilantro leaves, minced
- ½ cup white vinegar
- 2 scallions, chopped
- 1 jalapeño or serrano chili, seeded and minced
- 1 tbsp sugar
- Salt and pepper (kosher and fresh black)
Instructions
Step 1
Grab a medium pot and toss in your chicken breasts along with that bouillon cube and 2 teaspoons of salt. Pour in 6 cups of water—just enough to fully cover the chicken. Crank the heat to high and bring it to a rolling boil, then the moment it starts bubbling vigorously, kill the heat and slap that lid on tight. Let it sit undisturbed for a solid 15 minutes so the chicken cooks through gently in the residual heat. While that's happening, skim off any foamy bits that rise to the surface with a spoon—that’ll keep your cooking liquid nice and clear. Carefully transfer the chicken to a plate and let it cool until you can comfortably handle it, about 10 minutes. Grab two forks (or just use your fingers if you're game) and shred that chicken into bite-sized pieces, then set it aside while you get the rest of your filling ready.
Step 2
While the chicken simmers, grab your heaviest pot and pour in enough water to cover those diced potatoes by about an inch. You'll want to bring that water to a rolling boil over high heat—watch for those big, vigorous bubbles breaking the surface. Once it's bubbling nicely, dial the heat back to maintain a gentle simmer and let those potatoes cook until they're just tender when pierced with a fork, roughly 12 to 15 minutes. Don't toss that starchy cooking water yet—scoop out exactly 1½ cups before draining, because that liquid gold is going to help bind your filling together later.
Step 3
Now it's time to build that rich, flavorful filling. Heat your achiote oil in a large skillet over medium-high heat — you want it shimmering but not smoking. Toss in those sliced onions with a good pinch of salt, and stir them around until they turn soft and translucent, which should take about 2 to 3 minutes. Add the minced garlic and ground cumin right in, cooking just until your kitchen smells incredible and the garlic turns fragrant, about 1 minute. Stir in the diced tomatoes and let them cook down until they start to break apart and release their juices, roughly 3 to 4 minutes. Pour in that reserved 1½ cups of chicken liquid, scraping up any browned bits stuck to the pan. Let everything simmer gently — you'll know it's ready when the sauce has thickened considerably and you can actually see the bottom of the pan when you drag a spoon through it, about 10 minutes. Give it a taste and season with salt and black pepper until it tastes just right to you.
Step 4
Grab that big mixing bowl and toss your shredded chicken, that vibrant tomato mixture, and those cooked potatoes together. Now grab a sturdy spoon or potato masher and give everything a good mix, pressing down on those potatoes so they start to break apart and release their starch—this is what'll help your filling come together and not be too loose. You want the potatoes mashed enough so the mixture holds together when you squeeze a handful, but still with some texture. Let this cool for about 10-15 minutes while you prepare your masa dough.
Step 5
Let's get that masa ready! In a large bowl, combine the precooked yellow cornmeal and salt, then create a well in the center. Pour in the lukewarm water and achiote oil, mixing until you can no longer stir with a spoon. Now comes the fun part—get in there with your hands and knead the mixture right in the bowl until it comes together into a smooth, slightly sticky dough. Pinch off about a tablespoon-sized piece and gently flatten it with your palm. If it splits down the middle, your dough needs a bit more moisture—sprinkle in a teaspoon of water at a time, kneading between additions until it holds together without cracking in the center (small cracks around the edges are totally fine). Cover the bowl tightly with plastic wrap and let the dough relax for 15 minutes. This rest period helps the cornmeal hydrate fully and makes the dough much easier to work with. If you're not using it right away, transfer the rested dough to a resealable bag and refrigerate it for up to 3 days.
Step 6
Now it's time to shape those empanadas! Grab a kitchen scale if you have one—portioning 24 even pieces (about 1 ounce each) keeps everything consistent. Roll each piece into a smooth ball, then slit open a resealable plastic bag and sandwich each ball between the layers. Press gently in a tortilla press or under a heavy skillet until you have 4-inch rounds—any thinner and your filling might peek through. You can work one at a time or press a few ahead, keeping the extras covered with a damp towel so they don’t dry out.
Step 7
**Step 7: Fill and Shape the Empanadas** Start by pulling your dough disks out of the fridge to take the chill off—they’ll be easier to work with. Grab one disk and lay it flat in the palm of your hand, then spoon about a heaping tablespoon of that savory chicken filling right into the center. Fold the dough over to form a half-moon, pressing the edges gently together before pinching them tightly to seal in all those delicious juices. If you’re having trouble getting a good seal, try keeping the dough on the plastic wrapper, folding it over with a little help from the bag, then using a cup to press and crimp the edges—this trick makes it almost foolproof. Set each finished empanada on a parchment-lined baking sheet as you go, making sure they’re not touching so they bake up nice and golden.
Step 8
Get your Dutch oven filled about one-third with canola oil, then let it heat until it hits exactly 375°F on your deep-fry thermometer. Working in small batches so the temperature stays steady, slide in your empanadas and fry until they're beautifully golden brown—usually 4 to 6 minutes per batch. Using a slotted spoon, transfer them to a plate or baking sheet lined with paper towels to drain off that excess oil. Serve them warm, ideally with a side of Ají Verde for dipping if you're feeling festive.
Step 9
In a small bowl, combine the cilantro, vinegar, scallions, jalapeño, sugar, salt, pepper, and water. Give it a good stir until the sugar dissolves, then taste and adjust seasoning as needed. Let this bright, tangy condiment sit for at least 10 minutes so the flavors meld, or cover and refrigerate for up to a week.
Nutrition Information
My Tip
Poach the chicken in its cooking liquid rather than water—it adds incredible depth of flavor to both the meat and the final filling. That rich broth also gets reduced into your sauce, so don't skip reserving those 1½ cups before boiling the potatoes.
Leftovers
Store leftover empanadas in an airtight container lined with paper towels to absorb excess moisture and keep the crust crispy. They'll stay fresh in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through and the crust crisps up again.
Make It Your Own
Swap the chicken for 1 pound of flaked king oyster mushrooms sautéed in the achiote oil for a meaty texture, and replace the chicken bouillon with vegetable bouillon for a rich, umami-packed vegetarian filling that still captures all those warm Colombian flavors.