Best Chicken Empanadas / Empanadillas
Best Chicken Empanadas / Empanadillas

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, best chicken empanadas / empanadillas. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Best Chicken Empanadas / Empanadillas is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Best Chicken Empanadas / Empanadillas is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook best chicken empanadas / empanadillas using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Best Chicken Empanadas / Empanadillas:
  1. Get Vegetable
  2. Get 1 clove minced garlic
  3. Prepare Meat
  4. Get 1 lb chicken thighs
  5. Prepare Condiments
  6. Prepare 2 tsp adobo
  7. Take 1 packages Goya discos
  8. Take 1 tsp sriracha
  9. Prepare 1 tbsp butter
  10. Take 1 canola oil
  11. Prepare 1 1/4 cup water
  12. Prepare 1 packages sazón
  13. Take 2 bay leaves
Instructions to make Best Chicken Empanadas / Empanadillas:
  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.

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