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Spicy Chicken Empanadas with Orange Salsa Verde Recipe

Spicy Chicken Empanadas with Orange Salsa Verde

Recipe courtesy Libbie Summers

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on April 11, 2013

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    This recipe ROCKED! It is my "go to" recipe for parties. Couple of minor changes- I added a 1/4 cup toasted pine nuts and I gave them an egg wash and a lite sprinkle of Maldon Seal Salt Flakes and BAKED them. AWSOME! Best appitizer in my recipe box

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  • on December 25, 2012

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    These were great. I used chicken breasts slow cooked in orange juice, cumin, salt/pepper, and lime juice; Also instead of store bought salsa, I made a simple tomatillo salsa. Flavors were awesome! A definite make again recipe!

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  • on March 12, 2012

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    My friends were having a mexican food theme party. Asked me to bring finger foods. I brought these and they were a hit! EVERYONE raved over how the dough was so light and flaky and the chicken was so moist! Thank you!

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  • on March 04, 2012

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    Wow! I make my own salsa verde and I never would have added OJ! But I will now the flavor was great! I followed the filling recipe exactly but I did bake instead of fry, and they came out perfectly just spray with a little cooking spray to cut the fat a bit. Will definitely be making these again! Thanks Paula!

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  • on January 29, 2012

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    3 stars based upon the use of pie dough. When I put them in the deep fryer, they became a soggy, oil soaked, messy sponge. I had purchased Goya empanada shells so I was able to salvage the rest of the filling and have edible empanadas. That being said, I liked the filling very much. I used baked boneless chicken thighs which I think added more flavor, and added black beans. I didn't make the orange salsa, but used "Mrs. Renfro's" salsa verde and it was the perfect amount of heat. Will continue to build on this recipe. Its a good base.

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  • on January 06, 2012

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    Kinda skeptical.. Just because the pie crust is not authentic, being from Mexico and going there and eating street food, we use Masa with perfectly combines any filling combination.

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  • on January 04, 2012

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    This recipe is a little time consuming especially if you make your own dough. For me the flavor wasn't quite there (I found this on the blander side for empanadas - that is it HAS to be eaten with salsa or its just doesn't have enough flavor. However my husband loved it and told me this was in his top ten of dinners that I cook. So...depends on your palate I guess. I think next time i'll make a mix of these and picadillo beef empandas (to see if these bring me closer to that S. American empanda flavor.

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  • on January 03, 2012

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    Really liked this and so did my son. I had quite a bit of the filling left over so I added a little olive oil to it and served it over crackers the next day for a little snack

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  • on November 20, 2011

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    I've never made these before. I ended up with way too much filling and I even ended up having to double the amount of shells I used and I still had filling left over (I think I went too crazy with the chicken. I ended up baking my first dozen as suggested at 400 for 20-25 minutes after brushing the tops with the egg wash. I fried the second dozen to compare the taste. Both versions were excellent-flaky, crispy, brown, and delicious. They were a huge hit with the family as well. Can't wait to make them again.

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  • on October 13, 2011

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    This was the first time to ever make empanadas. I was hosting a party and was looking for something a bit different. All of my guests really liked this recipe. I made one batch with pie crust and the other with a pastry crust. The batch made with the flakey pastry crust were better than the pie crust..

    I also modified the orange verde sauce. Instead of adding orange juice, I added a 1/4 cup sweet orange marmalade jam to the verde and it was a hit..

    K. Williams
    Austin, TX
    another keeper recipe. Looking forward to making this recipe again.

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