Ah ok chicken empanadas
Pre:
Food:
2 chicken breasts
1 onion
1 green pepper
Some small red, yellow, orange peppers or do what u want here. Green is a must though.
Empanadas dough (Goya is fine. I use large discs)
Spice/Sauce:
Chicken stock. I use
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Sofrito (optional)
Sazon (orange packets. Goya. Con cilantro y tomate.)
Adobo (Goya)
Onion powder
Kosher salt
Cracked fresh pepper
Olive oil
1/2 small can tomato sauce 8oz can
2 chicken breast boil in water 30 min with some chicken stock also.
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30min pull out and put in mixing bowl and shred with a couple of forks. Keep the water. Need it later.
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Once shredded heat up a deep pan
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Pour some olive oil and throw in onions. Let them sweat for a few min.
Then throw in peppers. Let them sweat also a few min.
Next mix in 1-2tsp Sofrito (optional)
Next mix in 1-2 packs of Sazon
Next sprinkle onion powder, salt, pepper to taste. I don’t use much salt or pepper myself though.
Next 1/2 tomato sauce mix in
Next throw in chicken and mix/incorporate. It will dry up a bit. This is the time to take 1/2 - 1 cup of boiled water from chicken boil and pour in.
Keep stirring and mixing
Add more onion powder, salt, pepper to taste
Keep stirring and taste until you like it. Add more Adobo if taste not quite there.
Dough part
Watch any vid on Empanada making. I do the fork method.
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I have found a large serving spoon that uses the right amount per scoop for large empanada so that works for me.
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For frying I have a small deep fryer. I do 350-375 degrees with 1:30min on each side as they still cook after I stop frying them.
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