Puerto Rican style chicken empanadas are a delicious and traditional dish that are perfect for a family dinner, party, or even a quick snack. Made with tender chicken, spices, and a crispy pastry, these empanadas are sure to please everyone at the table. So gather your ingredients and let’s start making some empanadas!
In Puerto Rico, empanadas (also known as empanadillas) are fried treats, never baked. Empanadilla de carne (ground beef empanada) is Puerto Rico’s favorite, but fish, crab, “pizza,” and chicken empanadillas are also found in every kiosk around the Island.
Ingredients
For the dough:
2 cups all-purpose flour
2 tablespoons oil, lard or vegetable shortening
2 teaspoons salt
water, warm
1/2 teaspoon baking powder
For the chicken filling:
3 boneless chicken breasts or thighs
2 tablespoons sofrito
2 tablespoons roasted red peppers, diced
1 bay leaf
8 to 10 olives, sliced
1 medium potato, diced
1 can Goya tomato sauce, or 3/4 cup tomato puree, or (2 tablespoons tomato paste + 1/2 cup of water)
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons oil
1 teaspoon dried oregano
1/2 teaspoon ground cumin
salt and pepper
water, if necessary
Instructions
Step 1: Make the Dough
In a big bowl, combine flour, baking powder and salt. Add oil or lard and warm water. Mix until incorporated. Use just enough water to form a dough ball.
Turn empanada dough out onto a floured surface. Knead the dough for 3 or 4 minutes. Cover and let it rest for 20 to 30 minutes.
Step 2: Make the Chicken Filling
Add oil to a big skillet. Saute sofrito in hot oil for two minutes at medium-high temperature. Add tomato sauce, olives, peppers and spices. Mix and saute for another 2 minutes. Add salt and pepper.
Add chicken to the sauce and turn down the temperature. Cover and let it simmer for 10 to 15 minutes.
Remove the chicken from the sauce and let it rest for a minute or two. Shred the chicken.
Add the shredded chicken and small diced potatoes to the sauce. If necessary, add some water. Let it simmer uncovered until the sauce is reduced and the potatoes are fork-tender.
Let it cool completely.
Step 3: Assemble the Empanadas
Using a rolling pin, roll the dough out into a 1/8-inch layer.
Use a cutter or small plate to cut 5- to 6-inch circles or discs.
Put a scoop of the chicken filling in each dough disc, fold and seal the edges with a fork.
Heat 2 inches of oil in a skillet at medium-high temperature. Fry empanadas 2 or 3 minutes per side, until golden and crispy.
Notes and Tips
Pizza empanadas are also very popular among Puerto Ricans. To make pizza empanadas, just add your favorite marinara sauce and mozzarella cheese to your dough discs.
To seal your empanadas, you could pinch or twist the borders instead of using a fork.
Annatto oil can be added to the dough to give it color and flavor.
