How to Make Tasty Best Chicken Empanadas / Empanadillas

Best Chicken Empanadas / Empanadillas. Chicken empanadas are easy and fun to make, and they are excellent for lunch boxes or for a snack on the go. For best flavor, make the filling ahead. This chicken empanada recipe, known as empanadas de pollo in Spanish, starts with a delicious dough stuffed with a traditional chicken filling.

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, Indonesian and Filipino cultures. See more ideas about Empanadas, Food and Food recipes. Empanadillas are actually very similar to empanadas except the dough for empanadillas is much thinner so they make for a perfect fried fritter! You can cook Best Chicken Empanadas / Empanadillas using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Best Chicken Empanadas / Empanadillas

1. It's of Vegetable.
2. It's 1 clove of minced garlic.
3. Prepare of Meat.
4. Prepare 1 lb of chicken thighs.
5. Prepare of Condiments.
6. You need 2 tsp of adobo.
7. It's 1 packages of Goya discos.
8. It's 1 tsp of sriracha.
9. Prepare 1 tbsp of butter.
10. Prepare 1 of canola oil.
11. It's 1 1/4 cup of water.
12. It's 1 packages of sazón.
13. You need 2 of bay leaves.

Note: Some people like to flip empanadilla over and crimp the other side as well but I find that it is not necessary as long as you crimp one side firmly. Recipe for empanadas mendocinas, traditional Argentine meat empanadas, filled with a mix of beef, onions, paprika, cumin, oregano, hard-boiled egg I do the best to make the churito or repulgue and then for a final seal I use the tip of a fork to press down again, it works and actually doesn't look too. Delicious Chicken Empanadas Empanadas Argentinas are chicken empanadas that Argentineans serve as appetizers at parties or as a simple, everyday lunch or dinner. Empanadas Argentinas are always baked instead of fried, so your family can enjoythem regularly, too.

Best Chicken Empanadas / Empanadillas instructions

1. Combine chicken, bay leaves, minced garlic, 1/4 cup water, 1 pack of Sazon, 1 tsp of adobo & marinate over night.
2. Remove the Goya discos from your freezer & allow them time to defrost.
3. Remove the chicken from the zip lock bag & bake for 30 minutes at 350° F.
4. Let the chicken cool then shred it by hand or using two forks..
5. 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..
6. In a separate pot or deep fryer heat canola oil to med high heat..
7. 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..
8. Once the oil is heated fry the empanadillas no more than 5 minutes until golden crisp..
9. Be sure to rest them over paper towels or in a strainer to remove the excess oil..

Make them in no time with. Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make! It was good but to crispy for me. Be the first to rate & review!

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