Bell Pepper Chicken Bites

Let's whip up these crispy, golden chicken empanadas together - where buttery, flaky crust hugs a mix of juicy shredded chicken and seasoned veggies. This dish turns everyday ingredients into mouthwatering handheld treats that'll bring Latin American comfort straight to your table.

I've tweaked this recipe for years, and now these empanadas show up at everything from big family parties to quiet dinners at home. People always ask how something so basic can taste so amazing.

Perfect Ingredients Breakdown

• Chicken breast: Go for just-cooked or grab a rotisserie chicken to save time
• Bell peppers: Throw in different colors for eye-catching looks and sweetness
• Fresh garlic: Don't skimp here - the jarred stuff just isn't the same
• Empanada dough: The ready-made kind works great and saves you tons of effort
• Tomato paste: Gives you that deep color and packs a flavor punch
• Fresh cilantro: Adds that fresh pop to your filling
• Chicken bouillon: Brings extra richness to every bite

Simple Cooking Instructions

Getting The Filling Ready:

Warm oil till it ripples, cook veggies till soft but not browned, throw in garlic and spices last so they don't burn, cook till you can smell them and they look golden, let cool a bit before using.

Mixing In The Chicken:

Pull chicken apart while it's still warm, mix it with your cooked veggies, add spices bit by bit, taste as you go, wait for everything to cool down completely.

Putting Them Together:

Handle just one dough circle at a time, keep the rest covered so they stay moist, drop filling off to one side, leave space around the edges for sealing, brush the edges with beaten egg.

Closing Them Up:

Fold dough over your filling, push out air bubbles carefully, press edges with a fork, make sure they're totally sealed, place on your baking sheet.

Cooking Time:

Brush tops with egg, poke a small hole in each one, turn the pan around halfway through cooking, watch for that nice golden color, let them sit a few minutes before eating.

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I learned to make these from my neighbor's grandma from Argentina, who always said taking your time leads to the best results.

Nailing The Filling

Getting the filling just right makes all the difference. After making tons of batches, I've found you need to cook off extra liquid till it's moist but not soupy. This stops the bottoms from getting soggy. I look for the moment when the mix sticks together if you press it with a spoon but doesn't feel dry.

Prep Ahead Tricks

These little pockets are great for busy weeks. I often fix the filling on weekends, then put them together and bake them over the next few days. The filling actually tastes better after hanging out in the fridge overnight as all the flavors get friendly with each other.

Keeping Them Fresh

When I freeze unbaked ones, I lay them on a parchment-covered tray until they're solid, then toss them in freezer bags. This way they don't stick together and you can grab just one or two whenever you want.

Fun Twist Ideas

I've played around with lots of add-ins over time. Throwing in some corn adds sweetness, while chunks of potato make them more filling. My kids go crazy for ones with cheese inside, which gets all melty and good during baking.

Ways To Serve Them

Though they taste awesome by themselves, I like setting out dipping sauces too. A quick mix of cilantro, lime and sour cream or a homemade chimichurri makes them fancy enough for company.

Dough Handling Tricks

Keeping the dough at the right temp really matters. I store the circles in the fridge while working and only pull out what I need right then. This stops them from getting too soft and floppy when you're trying to fill them.

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These chicken empanadas aren't just food in my house - they're how we come together and share something special. They work as starters or the main event and always get compliments. There's something magical about that mix of crispy outer shell and flavorful filling that keeps everyone reaching for seconds.

Frequently Asked Questions

→ Can I prepare these in advance?

Totally! Make them up to a day ahead and refrigerate, or freeze for three months.

→ Is rotisserie chicken a good option?

Absolutely. It’s quick and easy—just shred it up first.

→ What’s the purpose of egg wash?

Egg wash gives them that beautiful golden hue and seals the edges tight.

→ Can they be fried instead?

Yep! Fry them in 350°F oil for 3-4 minutes per side until they’re crisp and golden.

→ What goes well with this dish?

Dip them in chimichurri, salsa, or a dollop of sour cream for extra flavor.