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Authentic Chicken Empanadas (Empanadas de Pollo)
Authentic Chicken Empanadas (Empanadas de Pollo)
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Puerto Rican-inspired chicken empanadas with peppers, onions, cilantro, and olives.
Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 cup warm water
  • 0.25 cup vegetable oil
  • 2 tablespoons vegetable oil
  • 1 pound shredded, cooked chicken
  • 0.5 medium onion, diced
  • 0.5 green bell pepper, diced
  • 0.125 cup chopped fresh cilantro
  • 0.125 cup sliced green olives
  • 3 cloves garlic, crushed
  • 1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
  • 1 tablespoon tomato paste
  • salt and ground black pepper to taste
  • 1 cup vegetable oil for frying
Instructions:
  • In a large bowl, combine the flour, salt, baking powder, and baking soda. Pour in water and 1/4 cup of vegetable oil. Use an electric mixer to blend until a dough starts to come together, about 3 minutes. Remove the dough and knead for about 3 minutes on a lightly floured surface. Wrap the dough in plastic wrap and let it sit for 15 minutes.
  • In a large skillet over medium-high heat, warm 2 tablespoons of oil. Add the shredded chicken and saute for 2 minutes until heated through. Stir in onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper. Cook for about 10 minutes until vegetables have softened, stirring occasionally. Take off the heat and allow it to cool.
  • Take the empanada dough and portion it into 12 pieces, shaping each one into a 4-inch circle. Fill the center of each circle with approximately 2 tablespoons of filling, fold them in half, and use a fork to seal the edges.
  • In a frying pan over medium heat, heat 1 cup of oil until shimmering. Add empanadas in batches and fry until achieving a golden brown color, approximately 5 minutes per side. Then, transfer them to a plate lined with paper towels to absorb excess oil.

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