Puerto Rican Chicken Empanadas Recipe | Empanadillas de Pollo

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for heart health.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive.

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 medium.

Add 1 tbsp oil into the pot.

Place marinated chicken into the pot.

Add the 1.5 cups of water, chicken bouillon, and 3 tbsp 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 low.

Let cook on low for about 30 minutes or until chicken is pull apart tender.

Remove lid from pot, bring heat up to medium and let chicken cook for an additional 10 minutes (this will help evaporate the liquid).

Shred the chicken using 2 forks.

Place 1-2 tbsp 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.

Place the vegetable oil into the frying pan.

Turn burner to 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 then enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens