These chicken empanadas, filled with bell pepper, onion, cilantro, and green olives, are inspired by authentic "empanadas de pollo" found in roadside stands in Puerto Rico.
Preparation Time
35 mins
Cooking Time
35 mins
Total Time
1 hr 10 mins
Calories
280 Calories
Recipe Instructions
Step 1
Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
Step 2
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
Step 3
Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
Step 4
Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable oil for frying
2 tablespoons vegetable oil
1 cup warm water
salt and ground black pepper to taste
1 tablespoon tomato paste
1 pound shredded, cooked chicken
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
