Flavorful Shredded Chicken Empanadas

De Tasty · 60 min

Ingredientes

Preparación

1. Season the chicken thighs with 1 tbsp of the olive oil and the sazón packet, tossing to coat evenly.
2. Heat a large pan over medium heat and add 1 tbsp olive oil. When hot, add the chicken and sear 4 minutes per side.
3. Add the diced onion, grated garlic and sofrito, and cook 2–3 minutes, stirring the aromatics into the chicken.
4. 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.
5. 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.
6. 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).
7. Carefully add 2–3 empanadas to the hot oil without overcrowding. Fry 4–7 minutes, until golden brown, flipping halfway.
8. Transfer the empanadas to a paper towel–lined pan or drying rack.

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