Authentic Chicken Empanadas (Empanadas de Pollo)

3.5
(2)

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!

1
Prep Time:
35 mins
Cook Time:
35 mins
Total Time:
1 hrs 10 mins
Servings:
12
Yield:
12 empanadas

Ingredients

Dough:

  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 cup warm water

  • ¼ cup vegetable oil

Filling:

  • 2 tablespoons vegetable oil

  • 1 pound shredded, cooked chicken

  • ½ medium onion, diced

  • ½ green bell pepper, diced

  • cup chopped fresh cilantro

  • cup sliced green olives

  • 3 cloves garlic, crushed

  • 1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)

  • 1 tablespoon tomato paste

  • salt and ground black pepper to taste

  • 1 cup vegetable oil for frying

Directions

  1. Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.

  2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.

  3. Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.

  4. Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

280 Calories
14g Fat
25g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 280
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 14%
Cholesterol 30mg 10%
Sodium 860mg 37%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 13g
Vitamin C 5mg 25%
Calcium 26mg 2%
Iron 2mg 11%
Potassium 132mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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