How to Make Puerto Rican Pastelillos de Pollo | Easy Chicken Empanadas Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour increases fiber content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein option.

Start by gathering all the ingredients for the dough and filling.

In a large plate or container, add 1/2 cup of hot water and 1/2 teaspoon of salt.

Add 2 tablespoons of vegetable shortening to the water and mash with a fork to integrate.

Slowly add 1 and 3/4 cups of all-purpose flour while mixing with a fork.

Switch to a spatula to mix until a ball of dough forms with no loose flour.

Add 1 tablespoon of achote oil to the dough and mix until incorporated.

Knead the dough for 10 minutes until soft and smooth, adding flour if too wet.

Cover the dough with plastic wrap or foil and let it rest for 30 minutes.

Chop 1/4 red bell pepper and 1/4 green bell pepper into 1/4 inch cubes.

Dice 1/2 yellow onion into small pieces and set aside with the peppers.

Clean the chicken thighs by removing excess fat and place them on a plate.

Season the chicken with 1/2 teaspoon adobo, 1 and 1/2 teaspoons sasson, and 1/4 teaspoon oregano, mixing well.

Heat 2 tablespoons of oil in a frying pan over high heat.

Add the chicken thighs to the hot pan and sear for 6 minutes without moving them.

Flip the chicken thighs and reduce heat to medium-high, cooking for another 6 minutes.

Add the chopped vegetables, 1 tablespoon of soprito, 1 tablespoon of tomato sauce, and 1/2 teaspoon garlic paste to the pan.

Stir everything together and add 1/2 teaspoon chicken bouillon, mixing well.

Cover the pan and cook for another 8 minutes to steam the chicken.

After cooking, let the chicken cool for at least 5 minutes before shredding it with forks or other tools.

Roll out the rested dough on a clean surface and cut into circles.

Place a spoonful of the chicken filling on one half of each dough circle.

Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.

Heat oil in a frying pan over medium heat for frying.

Fry the pastelillos in batches until golden brown, about 3-4 minutes per side.

Remove the pastelillos from the oil and drain on paper towels before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens