Authentic Chicken Empanadas (Empanadas de Pollo) Recipe

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.