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. Chicken empanadas are easy and fun to make, and they are excellent for lunch boxes or for a snack on the go.

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, Indonesian, Malaysian, Singapore and Filipino cultures. Only better 'cause there's chicken, corn and pie crust involved. Estas empanadillas de puerros y queso son muy originales y siempre sorprenden en fiestas y reuniones. You can have Best Chicken Empanadas / Empanadillas using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Best Chicken Empanadas / Empanadillas

🢂 of Vegetable.
🢂 1 clove of minced garlic.
🢂 of Meat.
🢂 1 lb of chicken thighs.
🢂 of Condiments.
🢂 2 tsp of adobo.
🢂 1 packages of Goya discos.
🢂 1 tsp of sriracha.
🢂 1 tbsp of butter.
🢂 1 of canola oil.
🢂 1 1/4 cup of water.
🢂 1 packages of sazón.
🢂 2 of bay leaves.

Pueden servirse frías, aunque me gustan más calientes. Be the first to rate & review! Chicken Empanadillas. this link is to an external site that may or may not meet accessibility guidelines. Empanadillas are actually very similar to empanadas except the dough for empanadillas is much thinner so they make for a perfect fried fritter!

step by step Best Chicken Empanadas / Empanadillas

Combine chicken, bay leaves, minced garlic, 1/4 cup water, 1 pack of Sazon, 1 tsp of adobo & marinate over night.
Remove the Goya discos from your freezer & allow them time to defrost.
Remove the chicken from the zip lock bag & bake for 30 minutes at 350° F.
Let the chicken cool then shred it by hand or using two forks..
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..
In a separate pot or deep fryer heat canola oil to med high heat..
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..
Once the oil is heated fry the empanadillas no more than 5 minutes until golden crisp..
Be sure to rest them over paper towels or in a strainer to remove the excess oil..

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. Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make! It was good but to crispy for me. Tapas, Kitchen Recipes, Cooking Recipes, Yummy Eats, Yummy Food, Healthy Cooking, Healthy Recipes, Menu Restaurant, Hot Dog Buns.