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Try a new recipe with these deliciously golden Chicken Empanadas, this time made in the air fryer. Learn how to make them step-by-step, starting with the filling, made with shredded chicken, sauteed peppers, lime juice, and GOYA® Adobo All-Purpose Seasoning with Pepper, as well as the fantastic flavor of the GOYA® Tomato Sauce. The magic happens when the filling is placed in the the oh-so-versatile and ready-to-use GOYA® Empanada Dough for Frying. Brush with olive oil and air fry for 8-10 minutes. The result is crunchy empanadas that you can dip in your favorite sauce. These will surely become a family tradition! Enjoy them anytime, from those busy weeknights to friends and family special gatherings. They’re a tasty treat!
Ingredients
1 tbsp.
GOYA® Extra Virgin Olive Oil, plus more for coating
½ cup
chopped red bell peppers
½ cup
chopped yellow bell peppers
½ cup
chopped green bell pepper
2 tsp.
GOYA® Minced Garlic
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2 cups
shredded cooked chicken (see tip below)
⅔ cup
GOYA® Tomato Sauce
2 tsp.
GOYA® Lime Juice, or fresh lime juice
1 pkg. (11.6 oz.)
GOYA® Empanada Dough-Puff Pastry for Frying, thawed
1
large egg, lightly beaten
1 cup
GOYA® Salsa Pico de Gallo-Mild, or any GOYA® Salsita, to serve
Directions
Step 1
Heat oil in large skillet over medium heat. Add peppers and cook, stirring occasionally until tender, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with Adobo to taste.
Step 2
In medium bowl, toss together chicken, cooked peppers, tomato sauce and lime juice together until combined. Season with additional Adobo to taste.
Step 3
Preheat air fryer to 400°F according to manufacturer’s instructions. On lightly floured work surface, using rolling pin to roll out puff pastry round until about 1/2-inch larger in diameter. Spoon 2 heaping tbsp. of chicken mixture into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. Using a fork, press edges of empanada to seal.
Step 4
Working in batches, arrange empanadas in air-fryer basket. Do not overcrowd. Brush empanadas with oil. Air-fry, shaking basket halfway through, for 8 to 10 minutes or until puffed and golden-brown. Repeat with remaining empanadas. Serve with Salsa Pico de Gallo or any Salsita.
How to prepare shredded chicken:
For the easiest shredded chicken, pick up a rotisserie chicken from your grocery store, remove the bones and skin, and shred with two forks. One whole rotisserie chicken generally yields about 4 cups shredded chicken.
To prepare 2 cups shredded chicken at home, transfer 1 1/2 lb. bone-in, skin-on chicken breasts to medium pot; add cold water to cover completely; add 1 packet GOYA® Chicken Flavored Bouillon and 1 bay leaf. Bring water to a boil, reduce heat to low and simmer for 30 minutes until meat is cooked through (internal temperature of 165°F) and tender; let chicken cool in broth. When cool enough to handle, transfer to cutting board; remove and discard bone and skin. Using two forks, shred chicken. Reserve broth for a different use.
New from Goya
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