Chicken Empanadas (Pastelitos de Pollo)
These chicken empanadas made with sofrito, adobo, and sazón are a crowd pleaser for any party or celebration!
Ingredients
- 16 empanada dough discs
- 2 chicken breasts or 3 cups cooked shredded chicken
- 2 tbsp sofrito
- 1 tbsp tomato paste
- 1½ cup water
- ½ tsp adobo
- ¼ tsp sazón
- ¼ tsp oregano
- Salt to taste
Instructions
- Boil the chicken breasts in a pot of water over medium heat until fully cooked, about 15-20 minutes. Let them cool slightly, then shred using a hand mixer or two forks.
- In a pan over medium heat, add the sofrito and cook until fragrant, about 1-2 minutes. Add the shredded chicken and cook for 2-3 minutes, stirring to combine.
- Mix in the tomato paste and pour in the water, stirring well until combined. Add adobo, sazón, oregano, and salt.
- Simmer for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed and the chicken is tender. Set aside to cool.
- Add filling to one half of the circle, fold the other half over the filled half, and press down the edges (on both sides) with a fork. Repeat this step for the rest of the discs then set aside.
- Add oil to a pan over low to medium heat and fry the empanadas until golden brown on both sides. Remove the empanadas from the oil and transfer to a paper towel covered plate. Let cool and enjoy!
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