How to Make Authentic Puerto Rican Chicken Empanadas (Empanadillas de Pollo)

Get ready to spice up your kitchen with a taste of Puerto Rico! We're taking you on a culinary adventure to make the ultimate chicken empanadas (known as empanadillas de pollo there). From the flavorful filling to the crispy, golden crust, we'll show you how to create these delicious treats like a pro. Whether you're a seasoned cook or just starting out, this guide is your ticket to authentic Puerto Rican flavors right in your own kitchen. So, grab your aprons and let's explore the art of making the perfect chicken empanada!

How to Make Puerto Rican Chicken Empanadas

Imagine sinking your teeth into these warm, savory gems that are so popular in Puerto Rico. They’re like tiny flavor bombs that will transport you to a lively street market or a cozy family gathering. Let’s jump right in and learn how to make these delicious Puerto Rican chicken empanadas, also known as “Empanadillas de Pollo.”

Ingredients

For the Dough:

• 2 cups of all-purpose flour, like the one you use for cookies
• 1/2 teaspoon of salt, a little pinch for some added depth
• 1/2 cup of vegetable oil or lard, for a crispy and flaky dough
• 1/2 cup of warm water, not straight from the fridge

For the Filling:

• 1 pound of boneless, skinless chicken breasts, already cooked and shredded
• 1/2 cup of sofrito, a flavorful Puerto Rican sauce
• 1/4 cup of tomato sauce, for a juicy filling
• 1/2 teaspoon of dried oregano, for an aromatic touch
• 1/2 teaspoon of garlic powder, for that irresistible umami
• 1/4 teaspoon of salt, to balance the flavors
• 1/4 teaspoon of black pepper, for a hint of spice
• 1/4 cup of chopped olives (optional), for a salty and tangy addition

Instructions

1. Make the Dough:

• In a big bowl, mix the flour and salt together.
• Pour in the oil and warm water and stir until it all comes together into a ball.
• Give it a little workout by kneading it for a few minutes until it’s smooth and elastic.
• Let the dough rest for 30 minutes under some plastic wrap, like giving it a warm hug.

2. Prepare the Filling:

• Heat up a pan over medium heat and sauté the sofrito until it gets nice and fragrant.
• Add the tomato sauce, oregano, garlic powder, salt, and pepper and give them a good stir.
• Throw in the shredded chicken and add the olives if you’re feeling adventurous.
• Let it simmer for about 5 minutes until the mixture has thickened and the flavors have blended together.

3. Assemble the Empanadas:

• Divide the dough into 12 equal-sized balls.
• Roll out each ball into a circle about 6 inches in diameter, like little pizza bases.
• Scoop a spoonful of the filling onto the center of each circle.
• Fold the dough over the filling and press the edges together with a fork. It’s like giving them a seal of approval.

4. Fry the Empanadas:

• Pour some vegetable oil into a large skillet and heat it up over medium-high heat.
• Carefully drop the empanadas into the hot oil and fry them for 3-4 minutes on each side.
• They should look golden brown and cooked through, like little golden nuggets.

5. Serve and Enjoy:

• Take the empanadas out of the oil and let them rest on some paper towels to get rid of any extra oil.
• Serve them while they’re still warm with a dipping sauce of your choice.
• Dip, bite, savor, and feel the flavors of Puerto Rico dance on your tongue.

There you have it, a step-by-step guide to making the irresistible Puerto Rican chicken empanadas. Whether you’re a culinary master or a kitchen newbie, this recipe will help you conquer this Puerto Rican delicacy and create moments of savory bliss.

For an authentic Puerto Rican taste, try our Puerto Rican Chicken Empanada recipe. Enhance the flavor with our Puerto Rican Chicken Empanada recipe with adobo.

How can one make the filling for Puerto Rican chicken empanadas from scratch?

Embark on a culinary journey with us as we dish up the secret recipe for the delectable filling that breathes life into Puerto Rican chicken empanadas, a flavor-packed treat showcasing the vibrant heritage of this culinary paradise.

But first, gather these ingredients, your trusted tools for creating this culinary masterpiece:

Ingredients:

• 2 tablespoons olive oil, the liquid gold that awakens the flavors
• 1 cup chopped yellow onion, adding a sweet, pungent kick
• 1 cup chopped green bell pepper, bringing a vibrant crunch
• 1 cup chopped red bell pepper, lending a splash of color and sweetness
• 2 cloves minced garlic, the aromatic soul of the dish
• 1 diced tomato, the juicy star of the show
• 1 teaspoon sazon seasoning, infusing the filling with Puerto Rican magic
• 1 teaspoon adobo seasoning, adding warmth and depth of flavor
• 1 teaspoon chicken bouillon powder, enhancing the savory goodness
• 1/2 teaspoon cumin, a fragrant spice that adds a touch of earthiness
• 1/2 teaspoon sugar, balancing out the flavors with a hint of sweetness
• 1/4 cup chopped olives (optional), adding a briny, salty twist
• 2 cups shredded cooked chicken, the protein powerhouse that holds it all together

Steps:

1. Sauté the sofrito: In a spacious skillet, heat the olive oil until it shimmers. Toss in the onion, green pepper, and red pepper, letting them dance together for about 5 minutes until they soften. Add the aromatic garlic and sauté for another minute, allowing its fragrance to fill the air.

2. Add the tomatoes and seasonings: Stir in the diced tomato and let it simmer, releasing its juicy goodness and evaporating the excess liquid, taking about 10 minutes. Then, sprinkle in the sazon, adobo, chicken bouillon, cumin, and sugar, letting these seasonings work their magic, infusing the filling with an irresistible blend of flavors.

3. Add the chicken: Stir in the shredded cooked chicken, gently combining it with the seasoned vegetables. Cook for about 5 minutes, allowing the chicken to absorb the vibrant flavors and warm through.

4. Cool the filling: Once the filling is ready, remove it from the heat and let it rest for 15-30 minutes. This cooling period allows the flavors to meld together harmoniously, ensuring that each bite bursts with a symphony of tastes.

Voila! With these simple steps, you’ve mastered the art of creating a delectable chicken filling that will transform your empanadas into culinary masterpieces. So, gather your loved ones, put on some lively salsa music, and let each bite of these empanadas evoke sweet memories and transport you to the heart of Puerto Rican culinary traditions.

What is the best way to seal Puerto Rican chicken empanadas before frying them?

Who doesn’t love a delicious, flaky chicken empanada? But if you’re anything like us, the thought of sealing them up can be a bit daunting. After all, you don’t want all that delicious filling leaking out all over your frying pan! That’s why we’re sharing our fool-proof method for sealing Puerto Rican chicken empanadas.

1. Prep your empanada dough: roll out your dough into thin circles (about 1/8-inch thick).

2. Place a dollop of filling in the center of each circle: Don’t overfill, or it will be difficult to seal the dough.

3. Brush the edges of the circle with water: This will help the dough stick together and create a tight seal.

4. Fold the circle in half and press down firmly on the edges with a fork: Crimp them together all the way around.

5. Now they’re ready to fry! Heat some oil in a skillet over medium-high heat and fry the empanadas for about two minutes per side, until they’re golden brown.

6. Drain the empanadas on paper towels: This will help to remove any excess oil.

7. Enjoy! Dip in your favorite sauce and savor the flavor of these perfectly sealed chicken empanadas.

Here are a few additional tips and tricks that will help you achieve the perfect empanada seal:

• Use a fork with rounded tines to prevent the dough from tearing.
• If the dough is too dry, it will be difficult to seal. Try adding a little bit of water to it.
• If the dough is too wet, it will be sticky and difficult to work with. Add a little bit of flour to it.
• Take your time! Sealing empanadas can be a bit time-consuming, but it’s worth it to do it right.

With these tips, you’ll be able to seal your Puerto Rican chicken empanadas like a pro! So what are you waiting for? Get cooking!

What simple variations can be made to the original Puerto Rican chicken empanada recipe?

When it comes to Puerto Rican chicken empanadas, the classic recipe is a beloved staple. But what if you’re looking to spice things up? Here are a few simple variations that will have your taste buds dancing:

Step into the world of flavors

• Season it up: Swap out the traditional adobo, sazón, and oregano for a spice adventure. Add a dash of cumin for a warm, earthy touch, or try paprika for a smoky kick. Curry powder, with its complex blend of spices, can also transform your empanadas.

• Veggies galore: Elevate your filling with a veggie twist. Diced onions, bell peppers, and corn add color, crunch, and a burst of nutrition. Don’t be afraid to experiment with other veggies you enjoy.

Tweak the main ingredient

• Meat swap: While chicken reigns supreme, don’t limit yourself. Ground beef or pork can bring a hearty twist to your empanadas. Just make sure to adjust the seasonings to match the meat you choose.

Play with the dough

• Flour it up: Instead of plain flour, opt for whole wheat flour for a more robust flavor and added fiber. Or, try cornmeal to give your empanadas a golden-brown crust and a hint of sweetness.

Healthier choice

• Bake it: Opting for a baked empanada instead of a fried one is a healthier alternative that won’t sacrifice flavor. The baked version might have a slightly different texture, but it’s just as delicious.

Pros and Cons of Variations

Remember, these variations are just a starting point. Experiment with different combinations and create your unique empanada masterpiece. Enjoy the culinary adventure!

FAQ

Q1: What ingredients do I need to make Puerto Rican chicken empanadas?

A1: To make Puerto Rican chicken empanadas, you will need the following ingredients:

• 1 package (1 pound) of refrigerated pie dough, thawed
• 1 tablespoon of olive oil
• 1/2 cup of chopped onion
• 1/2 cup of chopped green bell pepper
• 1/2 cup of chopped red bell pepper
• 1 teaspoon of minced garlic
• 1 pound of cooked and shredded chicken
• 1/2 cup of tomato sauce
• 1/4 cup of chopped cilantro
• 1/4 teaspoon of ground cumin
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 beaten egg
• Canola oil, for frying

Q2: How do I make the filling for Puerto Rican chicken empanadas?

A2: To make the filling for Puerto Rican chicken empanadas, follow these steps:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, green bell pepper, and red bell pepper and cook until softened about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the chicken, tomato sauce, cilantro, cumin, salt, and black pepper.
5. Cook until the mixture is heated through, about 5 minutes.
6. Remove from heat and let cool for 15 minutes.

Q3: How do I assemble Puerto Rican chicken empanadas?

A3: To assemble Puerto Rican chicken empanadas, follow these steps:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. On a lightly floured surface, roll out the pie dough to a thickness of 1/8 inch.
3. Cut out 12 circles from the dough.
4. Place a heaping tablespoon of the filling in the center of each circle.
5. Fold the dough over the filling and crimp the edges with a fork.
6. Place the empanadas on a baking sheet lined with parchment paper.
7. Brush the empanadas with the beaten egg.
8. Bake for 20-25 minutes, or until golden brown.

Q4: Can I fry Puerto Rican chicken empanadas instead of baking them?

A4: Yes, you can fry Puerto Rican chicken empanadas instead of baking them. To fry the empanadas, heat 1 inch of canola oil in a large skillet over medium heat. Fry the empanadas for 3-4 minutes per side, or until golden brown. Drain the empanadas on paper towels before serving.

Q5: What is a good dipping sauce for Puerto Rican chicken empanadas?

A5: A good dipping sauce for Puerto Rican chicken empanadas is a tomato-based sauce. You can make your own tomato sauce or use a store-bought sauce. Add some chopped cilantro and onion to the sauce for extra flavor.