Empty My Fridge
Flavorful Shredded Chicken Empanadas
Ingredients
- Chicken thigh · boneless skinless1 ½ lb
- Olive oil2 tbsp
- Cilantro · finely chopped1 packet + ½ bunches
- Onion · diced1
- Garlic · finely grated3
- Sofrito2 tbsp
- Olive½ cups
- Chicken stock1
- 6” empanada dough discs · defrosted1
- Vegetable oil
Instructions
- Season the chicken thighs with 1 tbsp of the olive oil and the sazón packet, tossing to coat evenly.
- Heat a large pan over medium heat and add 1 tbsp olive oil. When hot, add the chicken and sear 4 minutes per side.
- Add the diced onion, grated garlic and sofrito, and cook 2–3 minutes, stirring the aromatics into the chicken.
- Add the olives, chopped cilantro, 1 cup water and the bouillon cube. Bring to a simmer, breaking up the cube until fully dissolved. Lower the heat, cover and simmer 30 minutes. Shred the chicken in the pot.
- Place 2–3 tbsp of the filling in the center of each dough disc. Fold over, pressing out air, and crimp the edges with a fork to seal. Leave each empanada on its precut plastic until ready to fry.
- Pour 1½ inches of canola or vegetable oil into a large pot or deep pan and heat over medium until it reaches 350°F/175°C. Adjust the burner to hold 350°F/175°C (±1 degree).
- Carefully add 2–3 empanadas to the hot oil without overcrowding. Fry 4–7 minutes, until golden brown, flipping halfway.
- Transfer the empanadas to a paper towel–lined pan or drying rack.
Summarized from Tasty's video. Watch it for the details.
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