Let's savor the flavors of Abuela's arroz con pollo in a whole new way with these Cuban Chicken Empanadas! Tender, shredded chicken thighs seasoned with all the traditional Cuban spices you love in a pork lard-infused sweet dough. It doesn't get any better than this!
1/4cupjarred red pimientosthinly sliced lengthwise
4clovesgarlicminced
1/4cupdry cooking winevino seco
4ouncestomato sauce
1/2teaspoonground cumin
1/2teaspoonoregano
Salt + pepper to taste
½cupSpanish pimiento stuffed olive slices
Canola oilfor frying
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Instructions
In a large pot, add 4 cups of water and crush the bouillon cube with your fingers. Stir then add the chicken thighs. Bring to a boil.
Cover and cook for 25-30 minutes or until the chicken is cooked through (internal temp 165ºF). Remove the chicken from the pot and shred with two forks on a plate. Set aside.
In a large skillet, heat olive oil on medium-high heat. Add onions, green peppers, pimientos, and garlic, and saute for 2-3 minutes. Stir in the cooking wine, tomato sauce, spices, salt and pepper.
Add in the shredded chicken and olives and make sure all is well incorporated. Saute for 5 minutes. Taste and adjust seasoning as needed. Remove from the heat and allow the chicken to slightly cool.
Add 2-3 tablespoons of the chicken filling into the center of the dough disc. Lightly brush the edges of the disc with water.
Fold the top 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.
In a large skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 minutes until crispy and golden brown on all sides. Drain on paper towel lined plates. Serve immediately.
Notes
In The Air Fryer
Preheat your air fryer to 375°F. Assemble the empanadas and lightly brush them with oil to help them crisp up in the air fryer.Place the empanadas in a single layer in the air fryer basket. Cook for about 10-15 minutes, turning them halfway through, until they're crispy and golden.
In The Oven
Preheat your oven to 375°F. Assemble the empanadas and place them on a baking sheet lined with parchment paper. Brush them with a light coat of egg wash for a golden finish.Bake for about 20-25 minutes, or until the empanadas are golden brown and crisp.