Prep 20 mins
Cook 5 mins
My husband finally had a great idea for using leftover rotisserie chicken. I used the traditional seasonings with non-traditional methods, still great. These can be frozen before cooking since they are best served fresh. You need frozen empanada dough which is found with the Goya products (there are other brands) and is yellow in color. Or you can make your own using masa harina which would be more authentic.
- 236.59 ml chicken, cut into small dice (leftovers)
- 118.29 ml potato, cooked, cut up into small dice
- 1 small onion, chopped
- 118.29 ml peas and carrots, cooked
- 59.14 ml tomatoes, diced (fresh or canned)
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 4.92 ml cilantro, minced
- 1.23 ml ground cumin
- 14.17 g sazon goya (1/2 packet)
- 14.79 ml olive oil, divided
- canola oil or other oil (for frying)
- Heat 1 teaspoon olive oil in a small skillet. Saute onion about 5 minutes. Combine leftover chicken, leftover potato, peas and carrots, sauteed onion in a bowl. Set aside.
- Heat remaining oil in same skillet and saute tomato, garlic, green onion, cilantro, cumin, sazon, and salt until mushy. Add to chicken mixture and stir to combine.
- Place 1 tablespoon in the middle of an empanada disk. Pinch to seal. I start by bringing up the middle then pinching one side closed then moving on to the other side (you can add more filling if there is room, but they must be securely closed).
- Heat at least 1 inch of oil in a clean skillet, or use a deep fryer, over medium high heat. Cook empanadas until golden brown on each side, turning once.
- Serve withing a couple of hours either hot or at room temperature.
- As you eat you can drizzle filling with fresh lime juice, hot pepper sauce, or any piquant sauce.