Empanadas portoricane di pollo

Ingredienti

• 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)

Preparazione

1. 1

   In a saute pan on medium heat, add the olive oil and sofrito. Saute for 1 minute, until fragrant.

2. 2

   Add the tomatoes (with the juice), sazon, adobo, powdered chicken bouillon, cumin, sugar and chopped olives, if using.

3. 3

   Stir 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. 4

   Add 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. 5

   Place the chicken mixture in a bowl, cover with plastic wrap and allow it to cool for 15-30 minutes in the fridge.

6. 6

   Divide the chicken mixture between the defrosted empanada discs, making sure not to overfill. Crimp the edges completely with a fork.

7. 7

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

8. 8

   Serve hot!