I’m trying something a little different today on Kitchen Tested. I didn’t get a chance to take step by step photos of this recipe or even a glamorous photo of the finished product but these chicken empanadas were so good that I had to share them with only the one picture I posted on Instagram! I’m new to red palm oil and when I bought a jar of Nutiva Organic Red Palm Oil at the Vegetarian Food Festival, I was reluctant to open it up and give it a shot. The color is just so vibrantly orange and I’ll admit that it scared me a little but reading about the health benefits finally got me to open up the jar.  My first impression: the oil has a mild nutty smell and a fun creamy texture that reminds me of vegetable shortening. Just don’t rub this stuff on your hands (like I do with coconut oil sometimes) because I’ve heard it will stain! Just like coconut oil, red palm oil can reach very high temperatures while cooking and won’t lose it’s nutrients as it heats up. So basically, this chicken recipe is SUPER healthy! And did I mention that my son went nuts for this chicken?!? He was snacking on it the whole time that I was making the empanadas. You can use whatever pie dough recipe you want (including mine) for these empanadas but I based mine on a gluten free recipe from Elana’s Pantry.

Red Palm Oil Chicken Empanadas

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Red Palm Oil Chicken
1 lb. chicken breast, cubed
6 Tbsp red palm oil
4 Tbsp chicken stock
3 Tbsp coconut sugar (or honey)
2 tsp coconut aminos (or soy sauce)
2 tsp garlic powder
2 tsp arrowroot powder
1 tsp salt
Empanada Dough
2 cups blanched almond flour
1 Tbsp fresh sage (or any herb you want)
2 Tbsp coconut oil
1/4 tsp salt
1 egg


Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
Place flour, sage and salt in food processor and pulse to combine. Add coconut oil and egg and pulse until mixture forms a ball. Wrap the ball of dough in plastic wrap and refrigerate for 30 minutes.
Heat a wide pan over medium-high heat then add 1 tablespoon of red palm oil to the pan. Add the cubed chicken and cook until the chicken is cooked through, around 10 minutes, stirring occasionally so the chicken doesn’t burn.
Add the remaining red palm oil to the pan. Once melted, add the arrowroot powder and stir for 30 seconds, until the oil thickens.
Add the chicken stock, coconut sugar, coconut aminos, garlic powder and salt and simmer the sauce until thick. Remove the pan from the stove to cool slightly.
Remove the dough from the fridge and roll it out between two pieces of parchment paper.
Cut out circles of the dough with a cookie cutter, add a tablespoon of the red palm oil chicken to the center of half of the circles and top them with the remaining circles.
Pinch together the edges of the dough then use a fork to close them tightly. Poke a few holes in the top of each empanada for steam to release while they bake.
Roll out the scraps to make more empanadas.
Place the circles on the baking sheet and bake for 12-15 minutes.