Authentic Cuban Chicken Empanadas

Whether you make these flaky empanadas on the stove, oven, or air fryer, they're the perfect appetizer or snack for your family and friends!

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INGREDIENTS

– empanada dough rounds – chicken bouillon cube – chicken thighs – olive oil – onion, garlic – bell pepper, red pimientos – dry cooking wine – tomato sauce – spices – olives – canola oil Get Recipe

Step-by-step instructions!

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In a pot, add 4 cups of water add crushed bouillon cube. Stir then add chicken. Bring to a boil. Cover and cook for 25-30 min or until cooked through

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Remove the chicken from the pot and shred with two forks on a plate. Set aside.

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In a skillet, heat oil on medium-high heat. Saute onions, green peppers, pimientos, and garlic for 2-3 min. Stir in wine, tomato sauce, spices, salt and pepper.

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Mix in chicken and olives . Saute for 5 min. Taste and adjust seasoning as needed. Remove from the heat and allow the chicken to slightly cool.

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Add 2-3 tbsp of the chicken filling into the center of the empanada disc. Lightly brush the edges with water.

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Fold half of the circle over the filling then seal with a fork. Repeat with the rest of the dough or you can refrigerate the rest for another time.

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In a skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 min until crispy and golden brown on all sides. Drain on paper towel lined plates. Serve immediately.

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Swipe up for full recipe!

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Authentic Cuban Chicken Empanadas

asassyspoon.com

Whether you make these flaky empanadas on the stove, oven, or air fryer, they're the perfect appetizer or snack for your family and friends!

INGREDIENTS

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

In a pot, add 4 cups of water add crushed bouillon cube. Stir then add chicken. Bring to a boil. Cover and cook for 25-30 min or until cooked through

Boil chicken.

1

Remove the chicken from the pot and shred with two forks on a plate. Set aside.

Shred cooked chicken.

2

In a skillet, heat oil on medium-high heat. Saute onions, green peppers, pimientos, and garlic for 2-3 min. Stir in wine, tomato sauce, spices, salt and pepper.

Saute the sofrito.

3

Mix in chicken and olives . Saute for 5 min. Taste and adjust seasoning as needed. Remove from the heat and allow the chicken to slightly cool.

Mix chicken with sauce.

4

Add 2-3 tbsp of the chicken filling into the center of the empanada disc. Lightly brush the edges with water.

Fill the empanadas.

5

Fold half of the circle over the filling then seal with a fork. Repeat with the rest of the dough or you can refrigerate the rest for another time.

Seal the empanadas.

6

In a skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 min until crispy and golden brown on all sides. Drain on paper towel lined plates. Serve immediately.

Fry the empanadas.

7

Swipe up for full recipe!

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