Corke’s Empanadas

We celebrated the holidays at the Rachael Ray Show with a cooking contest! Get Associate Producer Liliana Corke's potluck contribution below, along with these other contenders:
Peanut Butter Cheesecake Swirl Brownies
Oreo Truffle Balls
Pumpkin Cheesecake
Non-Pretentious PB & J Macaroons
No Jokie Gnocchi Mac n’ Cheese
“GLENNeral Tso’s Chicken”
"Betta with Pancetta" Mac and Cheese Cups
Rich’s Latin Style Lasagna
Grilled BLT Mac n’ Cheese Sammies
Upside-Down Pumpkin Smoosh
Bacon-Wrapped Brussels Sprouts Stuffed with Gorgonzola
Perfect Pumpkin Dip

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Ingredients

2 pounds boneless, skinless chicken breasts
1 1/2 large yellow onions, 1 chopped finely, half roughly chopped
1 green bell pepper, finely chopped
1 tablespoon extra-virgin olive oil
Adobo seasoning, to taste
1 cup raisins
1 can black olives, halved
3 garlic cloves, finely chopped
3 packs Goya empanada dough
Vegetable oil, for frying

Preparation

Boil chicken breasts with 1/2 a yellow onion until chicken is fully cooked. Drain chicken from the pot and shred the chicken using two forks into a large bowl. Sauté bell pepper and finely chopped onion in oil. Stir in enough Adobo to go around the pan 2 times. Cook until onions are caramelized then add to shredded chicken along with the halved black olives and the raisins. Stir all the ingredients together.

Wait till the mixture cools down a little bit, then scoop one teaspoon of the mixture into the bottom center of an empanada. Fold the other half over to close the empanada. Take a fork and press down the seam of the empanada tightly where you can see lines made from the fork onto the empanada.

In a deep frying pan, add enough vegetable oil to cover one empanada. When the oil is hot, put 2 empanadas in at a time or however many your frying pan can fit without crowding. Fry until golden brown and then drain on a paper towel-lined dish. Eat and enjoy!

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