Sweet and Savory Chicken Empanadas

Whip up Sweet and Savory Braised Chicken Empanadas with Jalapeño Cilantro Dip, made with 7UP®, today. It's a dish packed with flavor.

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 tsp. salt
  • 1 tsp. fresh cracked pepper
  • 1 glug olive oil
  • 1/2 cup red onion, chopped
  • 4 garlic cloves, chopped
  • 2 Fresno chilies, seeded and chopped
  • 2 12-oz. cans 7UP®
  • 2 tbsp. honey
  • 1 cup small-diced potatoes
  • 1/4 cup red bell pepper, seeded and minced
  • 1/4 cup fresh-grated Oaxaca cheese
  • 1 box prepared pie crust (2 pie crusts)
  • 1 egg, beaten with 1 tbsp. water
  • 1 tsp. honey
  • 1 tbsp. butter, softened to room temperature
  • 1 tsp. black pepper
  • Jalapeño Cilantro Dip
  • 4 jalapeños, halved
  • 2 cloves garlic, crushed
  • Juice of lemon and lime
  • Pinch of salt
  • 2 bunches loosely packed cilantro, stems removed
  • 1/2 cup olive oil

Directions

  • Filling

  • Heat a cast-iron skillet with a lid over high heat.
  • Season chicken with salt, pepper, and a glug of olive oil.
  • Sear until golden, set aside.
  • In the same pan, add onion and cook until soft.
  • Add in garlic and Fresno chilies; season with salt and pepper.
  • Whisk in honey and 7UP®, and bring to a boil.
  • Add chicken back in, reduce heat to a simmer, cover, and cook until tender, about 45 minutes to 1 hour.
  • Remove chicken from liquid and pull with two forks.
  • Reduce liquid for 10-20 minutes until thick, adding in potatoes and cooking until tender.
  • Add in red bell pepper; cook another minute or two.
  • Empanadas

  • Preheat oven to 350° and line baking sheet with parchment.
  • To build, unroll pie crust and cut out 3-4-inch circles.
  • Fill one side with chicken, top with potatoes/red bell pepper, and sprinkling of cheese.
  • Fold pie crust over and seal by pressing with a fork or your fingers.
  • Chill slightly to allow to firm up before baking.
  • Brush egg and water onto empanadas.
  • Bake for 15-20 minutes until golden brown.
  • Mix softened butter, pepper, and honey in bowl; brush on hot empanadas.
  • Dip

  • Pulse jalapeños, garlic, lemon, lime, and salt in food processor until finely minced.
  • Add cilantro in four batches, pouring in olive oil as it processes.
  • Puree the honey in, and taste for seasoning.
  • Let sit at least 30 minutes to marry flavors.

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