In Latin America, there is never a wrong time to eat an empanada. You can have one for breakfast, with a cup of coffee in the afternoon, as a quick lunch, or while walking past a street food stand and suddenly realizing you are hungry (even if you just ate) Empanadas are one of those foods that feel at home almost anywhere.
The fillings vary from one country and family to another. Some are filled with beef, cheese, beans, chicharrón, or whatever happens to be in the kitchen. For this recipe, I am making them with seasoned shredded chicken, wrapped in corn masa and fried until golden.
But we are not stopping there. These are empanadas arregladas, which literally means “dressed-up empanadas.” In Costa Rica, we take a freshly fried empanada, open it carefully, and fill it with extra toppings. I like mine with cabbage mixed with Salsa Rosada (or pink sauce), fresh tomatoes, and a little more sauce on top.
Of course, there is no single way to "arreglar" an empanada. You can add shredded lettuce, extra cabbage, hot sauce, avocado, or a spoonful of fresh Pico de Gallo. Once the empanadas are on the table, everyone can add what they like and make their own version.
Watch Video Here
https://www.youtube.com/watch?v=gFJheuBrCecWhat You’ll Need to Make Chicken Empanadas
The recipe may look long at first, but it becomes much easier when you think of it in parts. First, we prepare the chicken filling, then the corn masa, and finally the cabbage and toppings that turn a regular empanada into an empanada arreglada.
🍗 Chicken
You can use chicken breast or thighs. Breast is easy to shred, while thighs usually stay a little juicier and have more flavor.
🧅 Garlic, Onion, Celery, and Bell Pepper
These vegetables are added while the chicken cooks to give both the meat and the broth more flavor. Use whatever combination you have available at home. Carrots, cilantro stems, or other soup vegetables can also be added.
Do not throw away the broth after cooking the chicken. We will use some of it to season the filling and hydrate the corn masa.
🌿 Bay Leaves, Oregano, and Black Pepper
Bay leaves and oregano give the chicken a familiar homemade flavor without overpowering the filling. Black pepper adds a little warmth.
You can adjust these seasonings to your taste or add other spices your family normally uses when preparing chicken.
🍅 Fresh Tomato
As the tomato cooks, it softens and creates a light sauce that brings the shredded chicken together.
The filling should be moist but not watery. Too much liquid can soften the masa or cause the empanadas to open while frying.
🌽 Corn Masa
These empanadas are made with corn masa rather than wheat flour dough. You can use masa harina and hydrate it with the reserved chicken broth for extra flavor.
If you do not have enough broth, simply add water until you reach the required amount. The masa should feel soft and easy to shape without sticking to your hands or cracking around the edges.
🛢️ Oil for Frying
Use a neutral oil suitable for frying, such as vegetable, canola, or corn oil. You will need enough oil for the empanadas to cook evenly and develop a crisp, golden exterior.
I don’t recommend cooking empanadas in olive oil, whether it’s extra virgin or not. It can give the dough an unpleasant flavor, and because it has a relatively low smoke point, it can burn more easily..
🥬 Cabbage
Finely shredded green cabbage is one of the classic toppings for empanadas arregladas. It adds freshness and a crunchy contrast to the fried corn masa and juicy chicken.
🥫 Mayonnaise, Mustard, and Ketchup
These three ingredients are used to prepare my Salsa Rosada Recipe, which gives the cabbage its creamy, slightly tangy, and subtly sweet flavor. I suggest you give it a try 😉
💡Tips Before You Start
- Let the chicken filling cool completely before assembling the empanadas. Warm filling can soften the corn masa and make it more difficult to shape. You can prepare the chicken a day ahead and keep it refrigerated in a covered container.
- Let the prepared masa rest for 5 to 10 minutes before shaping it. The corn flour will continue absorbing the liquid during this time, so check its consistency afterward and make any necessary adjustments.
- Do not be afraid to adjust the masa. Add a little more water if it feels dry or cracks when pressed, or mix in a small amount of masa harina if it feels too wet. It should be soft, easy to shape, and should not stick to your hands.
- Place the chicken on only one half of the masa circle and leave the edges clear. Fold the masa over the filling and press the border firmly with your fingers or a fork so the empanada does not open in the oil.
- Fry only a few empanadas at a time. Adding too many can lower the oil temperature and make them greasy.
- A small piece of masa should begin bubbling as soon as it touches the oil without burning immediately.
How to Make Costa Rican-Style Chicken Empanadas
Making empanadas may seem complicated at first, but once you follow the process step by step, you will see how easy they are to prepare at home.
Step 1: Cook the chicken
Place the chicken in a pot with water, garlic, bay leaves, celery, bell pepper, onion, oregano, and black pepper. Let them cook for 25 to 30 minutes, or until the chicken is completely cooked. Remove it from the pot and reserve the broth.
Step 2: Shred the chicken and sauté the vegetables
Shred the cooked chicken using your hands or two forks. In a large skillet, melt the butter with the achiote. Add the chopped onion, celery, and bell pepper, and cook for 2 to 3 minutes.
Step 3: Add the tomato and garlic
Add the chopped tomato and fresh garlic to the skillet. Cook for another 2 to 3 minutes, stirring occasionally, until the tomato softens and forms a light sauce.
Step 4: Add the shredded chicken
Add the shredded chicken and stir until it is evenly combined with the vegetables. Pour in a little of the reserved broth and season with oregano, black pepper, and salt. Cook until the filling reaches the desired consistency, then remove it from the heat.
Step 5: Season the masa
Place the masa harina in a large bowl, add the salt, and mix it with your hands until evenly distributed.
Step 6: Add the broth or water
Gradually add the reserved chicken broth while mixing the masa with your hands. If you do not have enough broth, complete the amount with water. Continue mixing until the masa is soft and easy to shape, then let it rest for 5 to 10 minutes.
Step 7: Flatten the masa
Form the masa into evenly sized balls. Place one ball between two pieces of plastic and flatten it with a tortilla press or a cutting board until you have an even circle.
Step 8: Fill the empanadas
Place some of the chicken filling on one half of the masa circle, leaving enough space around the edges.
Step 9: Close the empanadas
Fold the masa over the chicken to form a half-moon. Firmly press the edges with your fingers or a fork until the empanada is completely sealed.
Step 10: Fry the Empanadas
Heat the oil in a large skillet. Carefully lower the empanadas into the hot oil one at a time, leaving enough space between them.
Step 11: Turn the Empanadas Over
Fry the empanadas for 3 to 4 minutes, then carefully turn them over. Continue cooking until both sides are golden and crispy. Remove them from the oil and let the excess oil drain.
Step 12: "Arreglar" the Empanadas
Carefully open each empanada and add your favorite toppings. You can use cabbage mixed with pink sauce, diced tomato, pico de gallo, avocado, hot sauce, or any combination you enjoy. Serve immediately.
Frequently Asked Questions About Chicken Empanadas
No. Masa harina is corn flour that has been treated and prepared specifically for making tortillas, tamales, and empanadas. Regular cornmeal has a different texture and will not produce a dough that can be shaped in the same way.
Yes. Rotisserie chicken is a convenient option when you want to save time. Remove the skin and bones, shred the meat, and use it to prepare the filling. I suggest tasting it before adding more salt.
I don't recommend baking this particular type of empanada. It all comes down to the dough. This corn masa is meant to be fried, and when baked, it can become very hard and chewy at the same time. For the best texture and results, I recommend frying these empanadas.
If you'd like to bake your empanadas instead, I recommend using a 3-2-1 dough, which works very well for both sweet and savory fillings.
Corn masa is naturally gluten-free, but you should check the packaging to make sure the masa harina was not processed with ingredients containing gluten. It is also important to verify the sauces and seasonings if you are preparing the recipe for someone with celiac disease or a gluten intolerance.
I don't recommend freezing the empanadas once they are assembled, either before or after frying. Instead, you can freeze the dough and the chicken filling separately.
If you decide to freeze the dough, don't worry if it seems to fall apart a little once it thaws. Simply knead it with your hands for about 2 minutes, and it will come back together and be ready to use.
Like any fried food, these empanadas are best when they're freshly made. They won't have quite the same texture when reheated the next day, but if you have leftovers, you can still enjoy them.
My first choice for reheating is the air fryer, which does the best job of bringing back some of that crispy texture. The microwave is my second option when I'm in a hurry, although the corn shell will become softer.
Add the cabbage, tomato, salsa rosada, and any other cold toppings after reheating.
🥟 Made to Share and Enjoy
Empanadas are one of those foods that rarely make it to the table unnoticed. As soon as the first batch comes out of the oil, someone is usually standing nearby waiting to taste one. And honestly, that is the best part of making them.
Serve them while they are still warm and place a few toppings and sauces on the table so everyone can prepare theirs differently. Try to add some Pickled Jalapeños for a tangy kick, or serve them with Homemade Lizano Sauce for an extra touch of Costa Rican flavor.
Don't forget to make:
Salsa Rosada Recipe, Pico de Gallo and Homemade Chicken Broth to elevate the flavor of your chicken empanadas.
Let me know in the comments what filling and toppings you would add to yours.
Besitos!
Mara
Costa Rican-Style Chicken Empanadas
Equipment
- Large mixing bowl
- Large skillet
- large pot
- Cutting board and knife
- Measuring cups and spoons
- tortilla press Cutting board works fine
- Plastic bags
Ingredients
Ingredients for Cooking the Chicken:
- 2 bone-in chicken breasts
- ½ medium onion
- ½ bell pepper
- 2 celery stalks
- 4 fresh garlic cloves
- 2-3 bay leaves
- 1 teaspoon oregano
- 1 teaspoon ground black pepper
Ingredients for the Chicken Filling:
- 2 tablespoons butter
- ½ teaspoon achiote
- ½ medium onion
- ½ bell pepper
- 2 celery stalks
- 3 fresh garlic cloves
- 1 medium tomato
- ½ cup chicken broth
- ½ teaspoon oregano
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
Ingredients for the Masa:
- 4 cups masa harina
- 8 cups liquid
- 1 teaspoon salt
Ingredients for the Slaw:
- ½ medium head of cabbage
- 2 medium tomatoes
- 2 cups Salsa Rosada
Instructions
- Place the chicken breasts in a large pot. Add the onion, bell pepper, celery, garlic, bay leaves, oregano, and black pepper. Cover with water and cook for 25 to 30 minutes, or until the chicken is fully cooked. Remove the chicken and reserve the broth.
- Shred the cooked chicken, set it aside. Melt the butter with the achiote in a large skillet, then add the chopped onion, celery, and bell pepper. Cook for 2 to 3 minutes.
- Add the tomato and garlic. Cook for another 2 to 3 minutes, stirring occasionally, until the tomato softens.
- Add the shredded chicken, ½ cup of the reserved broth, oregano, black pepper, and salt. Stir until well combined and cook until the filling is moist but not watery. Remove from the heat and let it cool.
- Place the masa harina in a large bowl, add the salt, and mix well.
- Gradually pour in the reserved chicken broth, water, or a combination of both. Mix with your hands until the masa is soft and easy to shape.
- Divide the masa into balls. Place one ball between two pieces of plastic and flatten it with a tortilla press, or cutting board to form a circle.
- Place some of the chicken filling on one half of the masa circle, leaving the edges clear. Fold the masa over the filling to form a half-moon. Press the edges firmly to seal the empanada.
- Fill a pot with vegetable oil and heat to 375°F. Corn oil or another neutral oil can also be used. Olive oil is not recommended. Carefully place the empanadas in hot oil, frying only a few at a time.
- After 2-3 minutes turn the empanadas as needed and fry until both sides are golden and crispy. Cook for a total of 7-8 minutes. Remove them from the oil and drain on paper towels.
- Combine some of the sauce with the shredded cabbage. Carefully open each empanada and fill it with the cabbage salad, diced tomato, and additional toppings or sauce. Serve immediately.
Notes
- Make sure the chicken filling has cooled before assembling the empanadas.
- Keep the prepared masa covered with a damp kitchen towel while shaping the empanadas to prevent it from drying out.
- Cook the chicken until it reaches an internal temperature of 165°F (74°C).
- Fry the empanadas in batches so the temperature of the oil does not drop. Drain them on paper towels after frying.
- Store leftover empanadas without the toppings in an airtight container in the refrigerator for up to 3 to 4 days. Reheat them in the oven or air fryer for the best texture.
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