Puerto Rican Chicken Empanadas (Empanadillas De Pollo)

This classic recipe for chicken empanadas will become a family favorite!

📝 Ingredients

• 1 tablespoon olive oil
• 2 tbsp sofrito (homemade is best!)
• 1 can fire roasted diced tomatoes (14.5 oz)
• 1 tsp Sazon all purpose seasoning con culantro y achiote (available in the ethnic/Latin food aisle)
• 1 tsp Adobo all purpose seasoning (available in the ethnic/Latin food aisle)
• 1/2 tsp powdered chicken bouillon
• 1/4 tsp ground cumin
• 1/2 tsp sugar, honey or agave nectar
• 2 tbsp pimento stuffed olives, chopped (optional)
• 3 cups cooked & shredded chicken breast (about 2 large or 3 medium chicken breasts )
• salt and pepper, to taste
• 1 package frozen empanada discs, defrosted (like Goya) (large size, available in many supermarkets)
• canola oil (for frying)

👨‍🍳 Instructions

1. 1In a saute pan on medium heat, add the olive oil and sofrito. Saute for 1 minute, until fragrant.
2. 2Add the tomatoes (with the juice), sazon, adobo, powdered chicken bouillon, cumin, sugar and chopped olives, if using.
3. 3Stir to combine and lower the heat to a simmer. Allow this mixture to cook for 5-7 minutes, or until most of the liquid from the diced tomatoes has evaporated.
4. 4Add the chicken, and stir thoroughly to combine. You want to make sure the chicken turns golden from the tomato/spice mixture. Cook for 1 minute to warm the chicken through,
5. 5Place the chicken mixture in a bowl, cover with plastic wrap and allow it to cool for 15-30 minutes in the fridge.
6. 6Divide the chicken mixture between the defrosted empanada discs, making sure not to overfill. Crimp the edges completely with a fork.
7. 7Fry the empanadas for 3-4 minutes per side, until golden brown.
8. 8Serve hot!