Island Bites: Puerto Rican Chicken Empanadas (Empanadillas de Pollo)
What Is an Empanada?
The empanada is a tasty and popular dish in Latin and Caribbean countries. It is a stuffed, flaky pastry in shape of a half-moon that is either baked or fried. There are different fillings for the empanadas in each country, with beef and chicken being the most popular.
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.
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Ingredients for the Dough
- 2 cups all purpose flour
- 2 tbs oil, lard or vegetable shortening
- 2 tsp salt
- water, warm
- 1/2 tsp baking powder
Instructions
- In a big bowl, combine flour, baking powder and salt. Add oil or lard and warm water. Mix until incorporated. Use just enough water to form a dough ball.
- Turn empanada dough out onto a floured surface. Knead the dough for 3 or 4 minutes. Cover and let it rest for 20 to 30 minutes.
Ingredients for Chicken Filling
- 3 boneless chicken breasts or thighs
- 2 tbs sofrito
- 2 tbs roasted red peppers, diced
- 1 bay leaf
- 8-10 olives, sliced
- 1 medium potato, diced
- 1 can Goya tomato sauce, or 3/4 cup tomato puree, or (2 tbs tomato paste + 1/2 cup of water)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbs oil
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- salt & pepper
- Water, if necessary
Instructions for Chicken Filling
- Add oil to a big skillet. Saute sofrito in hot oil for two minutes at medium-high temperature. Add tomato sauce, olives, peppers and spices. Mix and saute for another two minutes. Add salt & pepper.
- Add chicken to the sauce and turn down the temperature. Cover and let it simmer for 10 to 15 minutes.
- Remove the chicken from the sauce and let it rest for a minute or two. Shred the chicken.
- Add the shredded chicken and small diced potatoes to the sauce. If necessary, add some water. Let it simmer uncovered until the sauce is reduced and the potatoes are fork tender.
- Let it cool completely.
How to Assemble the Empanadas
- Using a rolling pin, roll the dough out into a 1/8 inch layer.
- Use a cutter or small plate to cut 5 to 6 inches circles or discs.
- Put a scoop of the chicken filling in each dough disc, fold and seal the edges with a fork.
- Heat two inches of oil in a skillet at medium-high temperature. Fry empanadas two or three minutes per side, until golden and crispy.
Tips:
- Pizza empanadas are also very popular among Puerto Ricans. To make pizza empanadas, just add your favorite marinara sauce and mozzarella cheese to your dough discs.
- To seal your empanadas you could pinch or twist the borders instead of using a fork.
- Annato oil can be added to the dough to give it color and flavor.
Want a beef empanada?
Check out this ground beef filling recipe: Puerto Rican Alcapurrias.
Questions & Answers
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Comments
AUTHORThat's great! Im glad you liked it. Thanks for the comment!
- AUTHOR
Glad you liked it!
Thank you so much for the recipe I made this for my family and they were definitely hit absolute fave I will be definitely using this recipe again in the future
I’m made these for my family and that are absolutely amazing. Thank you so much for this recipe I will definitely be making it again in the future.
- AUTHOR
ElleV, that's (goya sauce) what I use too. LOL Just that many people can't find it, some don't even know what is it. I'm going to adjust the recipe, thanks.
By the way, thanks for stopping by!
Tried this recipe tonight for the second time! The first time I made it, I subbed Tomato puree for a can of Goya tomato sauce because that's what I had on hand, added a glove of garlic, and did not add cumin (too powerful of a spice for my taste.). I also seasoned with Adobo. It came out perfect!!!! SUPER tasty and it was incredible! Tried making this again tonight, but I actually used Tomato puree... I am so disappointed. It tastes very bland and toooooo tomatoey as opposed to when I used to Goya tomato sauce. That's my personal preference though =). Otherwise, this is an amazing, tasty recipe and one that I'll use from here on forward!
- AUTHOR
That was a great idea. I'm so glad you liked it!
This recipe is awesome....They are delicious! I didn't have roasted peppers so but i had a fresh pepper that was turning red so, I place it on stove top and roasted it myself . Thanks for sharing your recipe.
- AUTHOR
Hi, Veronica. Add 1/2 tsp. Thanks!
How much baking powder do you add?
- AUTHOR
I'm glad you liked it! Thanks!
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Wow!!! These came out so good! I omitted olives because I don't like them and didn't have roasted peppers but followed the rest of the recipe. Everyone in my house loved them. Thank you!
- AUTHOR
Glad you liked them!!
I just did your empanadas and they came out amazing!!!! Thank you for the recipe!
- AUTHOR
I've never dip empanadas in any kind of sauce, but will try the vinegar. Thanks for the comment!
I don't know if it's just me, but I'd love to dip my empanadas in vinegar. I miss them! Thanks for sharing your recipe. I've never tried cooking empanadas yet myself but I will try!
- AUTHOR
You're welcome!
Thank you for reminding me that I haven't eaten empanadas in years. I used to love them. I can't wait to try this recipe and eat empanadas again. Voted up and shared.
- AUTHOR
Thanks CrisSp!
I love chicken empanadas. I don't remember the last time I did this at home. Now, I really feel like it. :)
Bookmarking and will surely try it.
- AUTHOR
Hope you like it! Thanks for the comment!
This looks delicious! I have heard of these, and just made dough similar to this recently. Soon I will test this one out.
Thanks for sharing this with us, and have a great day!
~ Kathryn
- AUTHOR
I hope you like it. Thanks!
I love this recipe idea. I will have to try it soon. Thanks for sharing from your recipe collection.
- AUTHOR
Thank you, guys!
Me want!! :-D Voted UP!
This was a very different recipe. Thank you for sharing. Looks good!
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