Easiest Way to Make Ultimate Best Chicken Empanadas / Empanadillas

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, best chicken empanadas / empanadillas. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Best Chicken Empanadas / Empanadillas is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Best Chicken Empanadas / Empanadillas is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook best chicken empanadas / empanadillas using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Best Chicken Empanadas / Empanadillas:

1. Make ready Vegetable
2. Get 1 clove minced garlic
3. Take Meat
4. Make ready 1 lb chicken thighs
5. Make ready Condiments
6. Make ready 2 tsp adobo
7. Make ready 1 packages Goya discos
8. Make ready 1 tsp sriracha
9. Take 1 tbsp butter
10. Prepare 1 canola oil
11. Take 1 1/4 cup water
12. Make ready 1 packages sazón
13. Prepare 2 bay leaves

Steps 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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