Recipe courtesy of Maria Empanada

Chicken Chimichurri Empanada

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  • Level: Intermediate
  • Total: 11 hr 50 min (includes overnight marinating and cooling time)
  • Active: 1 hr
  • Yield: 12 empanadas (4 to 6 servings)
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2 pounds chicken thighs, cubed into small pieces

1 1/2 cups Chimichurri, recipe follows

1 tablespoon oil 

Pinch salt 

12 Empanada Discs, recipe follows

Empanada Discs:

4 cups all-purpose flour, plus additional for dusting

1 1/2 teaspoons salt 

1/2 cup vegetable shortening 

1 egg 


2 cups coarsely chopped fresh flat-leaf parsley

1/2 cup finely diced red peppers 

3 cloves garlic, chopped 

1 cup olive oil 

1/4 cup red wine vinegar 

2 teaspoons kosher salt 

1 teaspoon black pepper 

1/2 tablespoon oregano 

1/2 tablespoon paprika 


  1. Preheat oven to 400 degrees F.
  2. Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight.
  3. Heat saute pan with oil and saute the chicken with the salt until done. Add remaining 1/2 cup Chimichurri and set aside to cool to room temperature.
  4. Place 1 heaping tablespoon chicken mixture in center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling.
  5. Bake until browned, about 10 minutes.

Empanada Discs:

Yield: about 12 to 15 discs
  1. Stir flour and salt together in a bowl.
  2. Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
  3. Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
  4. Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
  5. Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs.


Yield: enough for 24 empanadas
  1. Combine parsley, red peppers and garlic in a medium bowl.
  2. Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well.
  3. Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks.
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