Puerto Rican Chicken Empanadas (Empanadillas De Pollo)
This classic recipe for chicken empanadas will become a family favorite!
Ingredients
- 1 tablespoon olive oil
- 2 tbsp sofrito homemade is best!
- 1 can fire roasted diced tomatoes 14.5 oz
- 1 tsp Sazon all purpose seasoning con culantro y achiote available in the ethnic/Latin food aisle
- 1 tsp Adobo all purpose seasoning available in the ethnic/Latin food aisle
- 1/2 tsp powdered chicken bouillon
- 1/4 tsp ground cumin
- 1/2 tsp sugar, honey or agave nectar
- 2 tbsp pimento stuffed olives, chopped optional
- 3 cups cooked & shredded chicken breast about 2 large or 3 medium chicken breasts
- salt and pepper, to taste
- 1 package frozen empanada discs, defrosted (like Goya) large size, available in many supermarkets
- canola oil for frying
Instructions
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In a saute pan on medium heat, add the olive oil and sofrito. Saute for 1 minute, until fragrant.
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Add the tomatoes (with the juice), sazon, adobo, powdered chicken bouillon, cumin, sugar and chopped olives, if using.
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Stir to combine and lower the heat to a simmer. Allow this mixture to cook for 5-7 minutes, or until most of the liquid from the diced tomatoes has evaporated.
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Add the chicken, and stir thoroughly to combine. You want to make sure the chicken turns golden from the tomato/spice mixture. Cook for 1 minute to warm the chicken through,
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Place the chicken mixture in a bowl, cover with plastic wrap and allow it to cool for 15-30 minutes in the fridge.
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Divide the chicken mixture between the defrosted empanada discs, making sure not to overfill. Crimp the edges completely with a fork.
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Fry the empanadas for 3-4 minutes per side, until golden brown.
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Serve hot!
Recipe Notes
Any uncooked empanadas can be frozen, just wrap them individually in wax paper and pop them into a freezer safe bag!