Bell Pepper Chicken Bites (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Fresh cilantro (2 tablespoons, finely chopped)
02 -
Garlic cloves (4, finely chopped)
03 -
Yellow or orange bell pepper (1, diced)
04 -
Red bell pepper (1, diced)
05 -
Onion (½ cup, finely diced)
06 -
Extra virgin olive oil (2 tablespoons)
→ Filling
07 -
Chicken bouillon (2 teaspoons)
08 -
Shredded chicken breast (2 cups, about 1½ pounds)
09 -
Kosher salt (½ teaspoon)
10 -
Tomato paste (1 tablespoon)
11 -
Garlic powder (1 teaspoon)
12 -
Onion powder (1 teaspoon)
→ Assembly
13 -
Egg (1, for brushing edges)
14 -
Empanada dough shells (10, homemade or store-bought, 6-inch rounds)
# Instructions:
01 -
Set your oven rack in the middle, then heat the oven to 375°F. Cover a baking sheet with parchment paper
02 -
In a large skillet, warm up the olive oil over medium heat. Toss in the onions and peppers, cooking until soft (5 minutes). Add the chopped garlic and cilantro, cooking for another minute
03 -
Pour water (1 cup) into the skillet with the chicken, bouillon, tomato paste, and seasonings. Stir and let it simmer until most of the water is gone but the mixture is still moist (about 5–8 minutes)
04 -
Spoon about ⅓ cup of the filling onto one half of each dough circle, leaving a tiny edge (about ¼ inch)
05 -
Using a fork, press the edges of the dough together after brushing them with the egg wash (egg beaten with 1 tablespoon water). Make sure it's sealed tightly
06 -
Space out the empanadas on the lined baking sheet. Brush them with the leftover egg wash and bake for 35 minutes until they're golden brown
# Notes:
01 -
Homemade or store-bought empanada dough works (Goya brand is a good option)
02 -
Make sure the filling isn’t too wet when putting it inside the dough
03 -
Ensure edges are sealed to avoid any leakage during cooking