- 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
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. Saut 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!