Best Chicken Empanadas / Empanadillas. We would like to show you a description here but the site won't allow us. This chicken empanada recipe, known as empanadas de pollo in Spanish, starts with a delicious dough stuffed with a traditional chicken filling, caramelized onions, olives, and pieces of hard-cooked egg. Be as creative as you like with it, though.

Lightly brush edges of crust with water. Fold dough over filling, pressing edges with a fork to seal. Arrange empanadas on prepared baking sheet. You can cook Best Chicken Empanadas / Empanadillas using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Best Chicken Empanadas / Empanadillas

You need of Vegetable.
Prepare 1 clove of minced garlic.
You need of Meat.
It's 1 lb of chicken thighs.
Prepare of Condiments.
You need 2 tsp of adobo.
It's 1 packages of Goya discos.
It's 1 tsp of sriracha.
It's 1 tbsp of butter.
It's 1 of canola oil.
You need 1 1/4 cup of water.
It's 1 packages of sazón.
It's 2 of bay leaves.

Empanadas are, hands down, the best snack food ever. The dough is super easy to make, and then all you do is stuff it full of your favorite filling (meat, chicken, fish. But the Filipino empanadas are also quite unique, using a slightly sweet empanada dough. Filipino Empanadas have different kinds of fillings, among the most popular are ham and cheese, ground pork or beef and chicken.

Best Chicken Empanadas / Empanadillas step by step

Combine chicken, bay leaves, minced garlic, 1/4 cup water, 1 pack of Sazon, 1 tsp of adobo & marinate over night.
Remove the Goya discos from your freezer & allow them time to defrost.
Remove the chicken from the zip lock bag & bake for 30 minutes at 350° F.
Let the chicken cool then shred it by hand or using two forks..
Combine the chicken, butter, 1 pack of Sazon, 1 dash of adobo (to taste) & sriracha in a shallow pan. Simmer on low heat & stir until all of the ingredients are incorporated & remove from heat..
In a separate pot or deep fryer heat canola oil to med high heat..
On a flat surface take each disc & place two Tbsp of chicken into each one. Fold them in half & seal the edges completely using a fork..
Once the oil is heated fry the empanadillas no more than 5 minutes until golden crisp..
Be sure to rest them over paper towels or in a strainer to remove the excess oil..

But I am rather partial to Chicken Empanadas. Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. This is made by arranging the filling in the middle of a flattened dough and sealing it by pinching and folding the edges. Similar types of Empanadas are also common in Spain and South America. Loaded with tender chicken breast and lots of Latin spices, these mouth-watering Puerto Rican style chicken empanadas are crispy on on the outside, juicy on the inside and absolutely packed.