Air Fryer Chicken Empanadas

Name: Air Fryer Chicken Empanadas
Prep time: 15M
Total time: 39M
Yield: 12 empanadas
Ingredients: 1 tbsp. Extra Virgin Olive Oil; ½ cup Air Fryer Chicken Empanadaschopped red bell peppers; ½ cup Air Fryer Chicken Empanadaschopped yellow bell peppers; ½ cup Air Fryer Chicken Empanadaschooped green bell pepper; 2 tsp. Minced Garlic; Adobo All-Purpose Seasoning with Pepper; 2 cups Air Fryer Chicken Empanadasshredded cooked chicken (see tip below); ⅔ cup Tomato Sauce; 2 tsp. Lime Juice; 1 pkg. (11.6 oz.) Empanada Dough for Frying; 1 Air Fryer Chicken Empanadasegg, lighly beaten; 1 cup Salsa Pico de Gallo – Mild

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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® <a title="Adobo with Pepper" href="https://www.goya.com/en/products/adobo-with-pepper/" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a>, as well as the fantastic flavor of the GOYA® <a title="Tomato Sauce" href="https://www.goya.com/en/products/tomato-sauce/" data-udi="https://goya.com/en/products/tomato-sauce">Tomato Sauce</a>. The magic happens when the filling is placed in the the oh-so-versatile and ready-to-use GOYA® <a title="Empanada Dough for Frying" href="https://www.goya.com/en/products/empanada-dough-for-frying/" data-udi="https://goya.com/en/products/empanada-dough-for-frying">Empanada Dough for Frying</a>. 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!

Total Time

39m

Prep Time:15m

Yields:12 empanadas

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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

chooped 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 for Frying , thawed

egg, lighly beaten

1 cup

GOYA® Salsa Pico de Gallo – Mild , or any GOYA® Salsita, to serve

Directions

Kitchen View

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.

Products in this Recipe

Extra Virgin Olive Oil

Minced Garlic

Adobo All-Purpose Seasoning with Pepper

Tomato Sauce

Lime Juice

Empanada Dough for Frying

Salsa Pico de Gallo – Mild

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® <a href="https://www.goya.com/en/products/chicken-flavored-bouillon/">Chicken Flavored Bouillon</a> 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.

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Recipe Tags

Appetizer

Empanadas