Buffalo Chicken Empanadas Recipe (Edit recipe)

Cook the chicken:

1. Season the chicken breasts generously and set aside.
2. In a pot, sautee sofrito, chicken bouillon and tomato sauce until fragrant.
3. Add chicken breasts and water. Bring to a boil and then reduce heat to medium and cover. Simmer for about 30 minutes.
4. Remove chicken from broth and place on a plate to cool. Reserve the chicken broth for making rice, soups, stews, etc.

Shred the chicken:

1. Once cooled, shred chicken. I like to use a cheese grater to shred the chicken easily but you can pull the chicken apart with a fork or however you like. Set shredded chicken aside.

Make the sauce:

1. Combine blue cheese dressing and hot sauce in a small bowl. Stir until well combined. Set aside.

Prepare the empanadas

1. Add sauce mixture to shredded chicken and stir until well combined.
2. Add about 2 tablespoons of the chicken to the center of an empanada disc. Add cheese blend and fold to close.
3. Crimp the edges with a fork. Make sure the edges are sealed very well or else the empanadas will burst open during frying.

Fry the empanadas:

1. Add enough oil to a frying pan and place over medium high heat.
2. Fry the empanadas in small batches. Be sure not to overcrowd the pan.
3. Flip empanadas over every 2-3 minutes to ensure even cooking on both sides.
4. After about 5-6 minutes the empanadas should be golden brown.
5. Carefully remove the empanadas and place them on a cooling rack. This will allow the empanadas to cool without becoming soggy.
6. Serve with carrot and celery sticks and more blue cheese dressing. Enjoy!