Puerto Rican Chicken Empanadas (Empanadas de Pollo)

1. 1

   Combine the flour, salt, baking powder, and baking soda in a large bowl. Add the water and 1/4 cup vegetable oil; beat with an electric mixer until well combined and a dough starts to form, about 3 minutes. Turn the dough out onto a lightly floured surface and knead for about 3 minutes. Wrap in plastic wrap and let rest for 15 minutes.

2. 2

   Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the shredded chicken and sauté until warmed through, about 2 minutes. Add the onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper, and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Remove from the heat and allow to cool.

3. 3

   Divide the empanada dough into 12 portions and shape each into a 4-inch circle. Spoon about 2 tablespoons of the filling into the center of each circle, fold in half, and press the edges with a fork to seal.

4. 4

   Heat 1 cup oil in a frying pan over medium heat. Add the empanadas in batches and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

• Calories 270.56 kcal — Moderate 14%
• Protein 12.38 g ↗ Good Source 25%
• Carbohydrate 35.66 g 13%
• Total Fat 7.55 g — Moderate 10%
• Saturated Fat 1.17 g — Moderate 6%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 26.83 mg — Moderate 9%
• Sodium 222.51 mg — Moderate 10%
• Dietary Fiber 2.79 g ⌄ Low Source 10%
• Total Sugars 1.52 g --
• Added Sugars 0.84 g ⌄ Low Source 2%
• Calcium 39.28 mg ⌄ Low Source 3%
• Iron 2.08 mg — Moderate 12%
• Potassium 36.68 mg ⌄ Low Source 1%
• Vitamin A 3.9 mcg ⌄ Low Source 0%
• Vitamin C 5.43 mg ⌄ Low Source 6%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅