How to Make Yummy Best Chicken Empanadas / Empanadillas

Best Chicken Empanadas / Empanadillas. 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. 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.

Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. Chicken Empanada usually contains minced or chopped beef or chicken, potatoes, onions, raisins, green peas and wrapped in semi-sweet dough. I am glad I requested it as this was the best empanada she made so far. You can have Best Chicken Empanadas / Empanadillas using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Best Chicken Empanadas / Empanadillas

1. You need of Vegetable.
2. It's 1 clove of minced garlic.
3. It's of Meat.
4. You need 1 lb of chicken thighs.
5. It's 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. It's 1 tbsp of butter.
10. You need 1 of canola oil.
11. You need 1 1/4 cup of water.
12. You need 1 packages of sazón.
13. Prepare 2 of bay leaves.

A really good snack or meal which is easy to carry and consume, perfect. See more ideas about Empanadas, Food and Food recipes. Chicken Empanadillas. this link is to an external site that may or may not meet accessibility guidelines. Transform your leftover cooked chicken into these tasty empanadas.

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..

This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make! It was good but to crispy for me. Empanadillas are actually very similar to empanadas except the dough for empanadillas is much thinner so they make for a perfect fried fritter! 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. The Best Spanish Empanadas Recipes on Yummly

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