Some call them Chicken empanadas, others Chicken pastelillos. Either way, these delicious fried, half moon stuffed turnovers hold a cherished place in Puerto Rican culture. Whether enjoyed as a snack, appetizer, or meal, these handheld delights never fail to satisfy.
My Chicken Empanada Recipe
I’m sharing with you all my recipe for making Chicken Empanadas. There are so many different variations out there! If you were to put 10 people in a room and ask them for their empanada recipe, you will come out with 10 very different recipes! That’s the beauty of Puerto Rican cuisine, everyone has their own unique way of making their food.
Puerto Rican Chicken Empanadas
Print Recipe
Equipment
- 1 pot with lid
- 1 frying pan
- 1 tongs
- 1 fork
Ingredients
- 1.5-2 lbs chicken breast cut into tenders
- 1 pck Goya Empanada Dough Discs
- 1 small Potato diced
- 2-3 tbs sofrito
- 1 Juice of 1/2 a lemon (or 1tbs vinegar)
- 2 cloves Garlic minced
- 2 tsp adobo
- 1 Chicken Boullion
- 3 tbs tomato sauce
- 1 tsp oregano
- 1/4 -1/2 cup vegetable oil for frying
- 1.5 cup water
Instructions
Making the chicken empanada filling
- Place sliced chicken breast in a big bowl.
- Mix sofrito, lemon juice, garlic, adobo, and oregano into the chicken breast.
- Place pot on stove and turn burner up to a medium.
- Add 1 tbs oil into the pot.
- Place marinated chicken into the pot.
- Add the 1 1/2 cup of water, chicken bouillon, and 3 tbs of tomato sauce to the pot and mix well.
- Let chicken come to a boil.
- Add potatoes and mix everything well.
- Cover pot with the lid and bring the heat down to a low.
- Let cook on low for about 30 minutes or until chicken is pull apart tender.
- Remove lid from pot, bring heat up to a medium and let chicken cook for an additional 10 minutes (this will help evaporate the liquid)
- Shred the chicken using 2 forks.
Making the empanadas
- Place 1-2 tbs of the chicken in the center of the empanada dough.
- Fold the empanada dough into a half moon shape.
- Press down with fingers
- Use the back of a fork to press along all the edges and seal them
- Turn and press with the fork on the other side.
Frying the Empanadas
- Place the vegetable oil into the frying pan.
- Turn burner to a medium high and let the oil heat up for a couple of minutes.
- Once the oil is hot place the empanadas in to fry (I usually make 2 at a time)
- Cook one side for 2-3 minutes then flip and fry the other side.
- Remove Empanadas and place on a plate. Use paper towels to help drain the oil.
- Let them cool off for about 3 minutes and them enjoy!
Video
Notes
- You may prepare the marinated chicken a day ahead.
- Once empanadas are assembled, you can save them to fry for a later time. Simply wrap them up in Saran Wrap and place them in the refrigerator (up to 2 days) or you may place them in the freezer for longer.
- Empanadas are best enjoyed soon after they are fried.
Different Kinds Empanada
These Chicken Empanadas are super flavorful and delicious, but they are not the only kind of empanadas. You can make them with beef, buffalo ranch chicken, guava & cheese or pizza style. Which ever way you decide to fill them with they are amazing.
In Puerto Rico you can often find these being sold as street food during breakfast, lunch or dinner times. If you were to go to a festival or any type of event you are sure to find someone selling empanadas.
So go ahead, give these a try and let me know what you think!
💖Yessi
do we drain the liquid from the chicken before we put in empanada dough?
Yes, I typically drain the liquid to avoid anything getting out of the dough and making the oil splatter.