Puerto Rican Chicken Empanadas (Empanadillas De Pollo)

Ingredients

• 1 tablespoon (15 ml)olive oil
• 2 tablespoons (30 ml)sofrito
• 1 can (411 g; 14.5 oz)fire-roasted diced tomatoes
• 1 teaspoonSazón all-purpose seasoning with culantro and achiote
• 1 teaspoonAdobo all-purpose seasoning
• ½ teaspoonpowdered chicken bouillon
• ¼ teaspoonground cumin
• ½ teaspoonsugar, honey or agave nectar
• 2 tablespoonschopped pimento-stuffed olives (optional)
• 3 cups (about 420 g) cooked and shredded chicken breast (about 2 large or 3 medium chicken breasts)cooked chicken breast
• to tastesalt and pepper
• 1 package, defrostedlarge frozen empanada discs
• for fryingcanola oil

Instructions

1. 1

   Cook the sofrito

   Set a sauté pan over medium heat, add the olive oil and sofrito, and cook for 1 minute, until fragrant.

2. 2

   Add the seasonings

   Add the tomatoes and their juice, Sazón, Adobo, chicken bouillon, cumin, sugar and chopped olives, if using.

3. 3

   Reduce the filling

   Stir everything together and lower the heat to a simmer. Cook for 5–7 minutes, until most of the liquid from the tomatoes has evaporated.

4. 4

   Stir in chicken

   Add the chicken and mix thoroughly so it takes on the colour of the tomato and spice mixture. Cook for 1 minute to heat it through.

5. 5

   Cool the mixture

   Transfer the chicken mixture to a bowl, cover with cling film and refrigerate for 15–30 minutes, until cool.

6. 6

   Fill the discs

   Divide the chicken mixture among the defrosted empanada discs, taking care not to overfill them. Seal the edges firmly with a fork.

7. 7

   Fry until golden

   Fry the empanadas for 3–4 minutes per side, until golden brown.

8. 8

   Serve hot

   Serve the empanadas hot.

What are Puerto Rican chicken empanadillas?

Empanadillas are filled pastries found across Puerto Rican cooking, with variations in their dough, shape and fillings. This version uses prepared empanada discs and a chicken filling flavoured with sofrito, tomato and familiar seasonings.

The filling is cooked down before it goes into the pastry, helping keep the discs easier to seal and the fried crust crisp. The result is a savoury, portable pastry that works as a snack or part of a meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 17g protein, 31g carbs, 13g fat.

The empanada discs and tomatoes provide most of the carbohydrates, while chicken breast supplies most of the protein. The pastry and frying oil contribute much of the fat, and the Sazón, Adobo, bouillon and olives add sodium. Serve an empanada with salad or vegetables to add freshness and balance the plate.

Build flavour in the filling

Sofrito: cooking it briefly in olive oil releases its aroma and gives the filling a savoury base.

Seasonings: Sazón, Adobo, cumin and chicken bouillon bring salt and spice, while the tomato adds moisture and tang. Taste before adding extra salt, since several seasonings are already salty.

Olives: chopped pimento-stuffed olives are optional, but add briny bursts of flavour throughout the chicken.

Get the filling consistency right

Reduce the tomatoes: simmer the mixture until most of their liquid has evaporated. A loose, watery filling can make the dough harder to seal and may leak during frying.

Cool before filling: chilling the mixture for 15–30 minutes makes it easier to portion and keeps the pastry from softening too soon.

Seal without overfilling

Leave a clear border around each disc so the edges can meet cleanly. Too much filling makes the pastry difficult to close and can force the seam open in the oil.

Press the edges together all the way around, then crimp them with a fork as directed. Check for gaps before frying.

Fry for a crisp shell

Colour cue: fry each side for 3–4 minutes, until the pastry is golden brown. Keep an eye on the empanadas as they cook; the stated time is a guide, and browning is the visual cue.

Avoid crowding the pan so the empanadas can cook evenly and be turned without damaging their seams. Serve them hot for the crispest texture.

Serve as a snack or meal

These empanadas can be served on their own as a hand-held snack or alongside a fresh salad or simply dressed vegetables for a more complete plate.

For a fuller Puerto Rican-inspired meal, pair them with rice and beans. Keep accompaniments simple so the seasoned chicken filling remains the focus.

Recipe notes & tips

• Defrost the empanada discs before filling so they can fold without cracking.
• Let the filling cool for the full suggested 15–30 minutes before assembling.
• Keep the filling centred and leave enough bare dough at the edges to seal.
• Crimp the entire seam firmly with a fork to help prevent leaks.
• Fry until golden brown, using the 3–4 minutes per side as a guide.
• Check the seasoning before adding extra salt, as the prepared seasonings can be salty.

Variations

• Skip the olives: leave them out for a milder filling.
• Use homemade sofrito: swap it for the prepared sofrito while keeping the same amount.
• Add heat: include a little chilli in the filling to give it a spicier finish.
• Try another filling: use cooked shredded turkey in place of the chicken.
• Bake instead: bake the assembled empanadas until golden, noting that the texture will differ from frying.

Common mistakes to avoid

• Watery filling: simmer it until most of the tomato liquid has evaporated before adding the chicken.
• Warm filling: chill it for 15–30 minutes before filling the discs.
• Overfilling: use less chicken mixture so the edges can meet and seal.
• Loose seams: press the edges together completely and crimp around them with a fork.
• Crowded pan: fry in batches so the empanadas can cook and turn evenly.
• Guessing by time alone: use golden-brown colour as the cue alongside the 3–4 minutes per side.

How to store

Cool leftovers, refrigerate them in a covered container and eat within 3 days. Reheat in an oven or air fryer until hot to help restore some crispness; microwaving softens the pastry.

Frequently asked questions