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Puerto Rican Chicken Empanadas

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Chicken Empanadas
Prep Time:5 minutes
Cook Time:45 minutes
Cooling time:5 minutes

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.
    empanada filling
  • 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.
Servings: 10
Cost: 7