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Arrange empanadas on prepared baking sheet. A staple of Latin American cuisine, empanadas are delicate dough-wrapped pastries that can contain fillings ranging from meats to sweets. They're easy to wrap up for lunch on-the-go, or serve on a tray at your next tailgate for an international twist on finger foods. You can have Best Chicken Empanadas / Empanadillas using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Best Chicken Empanadas / Empanadillas

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

This chicken empanada recipe, known as empanadas de pollo in Spanish, starts with a delicious dough stuffed with a traditional chicken filling, caramelized onions, olives, and pieces of hard-cooked egg. Be as creative as you like with it, though. This empanada recipe was featured as part of our Argentine Grilling menu. Pour in the chicken broth and bring to a boil over medium heat.

Best Chicken Empanadas / Empanadillas instructions

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..

Stir in the lime juice and shredded chicken and remove from the heat. Taste and adjust seasonings as desired. Filipino Empanadas have different kinds of fillings, among the most popular are ham and cheese, ground pork or beef and chicken. But I am rather partial to Chicken Empanadas. Fold each circle in half and crimp edges with a fork.