![](https://cdn.statically.io/img/www.allrecipes.com/thmb/I3moVb65KDJClDMTCBAbgfCXBs0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9119945-fab6d6e96a254f85a5b5549bbd26dc01.jpg)
Ingredients
Dough:
-
3 cups all-purpose flour
-
1 teaspoon salt
-
½ teaspoon baking powder
-
½ teaspoon baking soda
-
1 cup warm water
-
¼ cup vegetable oil
Filling:
-
2 tablespoons vegetable oil
-
1 pound shredded, cooked chicken
-
½ medium onion, diced
-
½ green bell pepper, diced
-
⅛ cup chopped fresh cilantro
-
⅛ cup sliced green olives
-
3 cloves garlic, crushed
-
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
-
1 tablespoon tomato paste
-
salt and ground black pepper to taste
-
1 cup vegetable oil for frying
Directions
-
Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
-
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
-
Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
-
Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
280 | Calories |
14g | Fat |
25g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 280 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 3g | 14% |
Cholesterol 30mg | 10% |
Sodium 860mg | 37% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 13g | 26% |
Vitamin C 5mg | 6% |
Calcium 26mg | 2% |
Iron 2mg | 11% |
Potassium 132mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.