Chase Center Tailgate Recipe: Puerto Rican Chicken Empanada

Enjoy this delicious dish before, during, or after the Warriors game.

Ingredients: Puerto Rican Chicken Empanada
• 1 Tablespoon Olive Oil
• 3 Tablespoons Sofrito
• 1 can Fire Roasted Diced Tomatoes (canned)
• ½ teaspoon Sazon Seasoning with Culantro and Achiote
• ½ teaspoon Latin Adobo Seasoning
• ½ teaspoon Powdered Chicken Bouillion
• ½ teaspoon Ground Cumin
• ½ Tablespoon Chili Flakes
• 2 Tablespoons Stuffed Olives (chopped)
• 3 cups Chicken Breast (cooked and shredded)
• Salt and Pepper to taste
• 10 Empanada Discs, Defrosted

Directions:
In a saute pan on medium heat, add the olive oil and sofrito. Saute for 1 minute, until fragrant. Add the tomatoes (with the juice), sazon, adobo, powdered chicken bouillon, cumin, sugar and chopped olives. Stir to combine and lower heat to a simmer. Allow this mixture to cook for 5-7 minutes or until most of the liquid from the diced tomatoes has evaporated. Add the chicken, and stir thoroughly to combine. Make sure the chicken turns golden from the tomato/spice mixture. Cook for 1 minute to warm the chicken through. Place the chicken mixture in a bowl, cover with plastic wrap and allow it to cool for 15-30 minutes in the fridge. Divide the chicken mixture between the defrosted empanada discs, making sure not to overfill. Crimp the edges completely with a fork. Fry in oil or air fry empanadas for 3-4 minutes per side, until golden brown.

Note: Any uncooked empanadas can be frozen, just wrap them individually in wax paper and pop them into a freezer safe bag.