Step 1

Start by preparing the filling. Heat 2 tbsp of olive oil in a large skillet with high sides. Add the onions and cook until translucent, that should take about 2 minutes.

Step 2

Stir in the garlic, sofrito, tomato paste, sazon, cumin, and oregano. Cook for 20 seconds then add the tomato sauce, cilantro, water, capers, cilantro, and bay leaf. Season with salt and pepper.

Step 3

Add the chicken breasts to the skillet, cover, and reduce the heat to medium-low. Cook for 18-20 minutes or until the chicken is fully cooked through.

Step 4

Remove the chicken from the skillet and shred it with two forks or an electric mixer. Place the shredded chicken back into the skillet, stir, cover, and cook for an additional 2-3 minutes. Check for seasoning. Add more salt if needed. Allow the chicken to cool for at least 15 minutes.

Step 5

Place each empanada disc on a lightly floured surface. Put about 2 tbsp of the chicken in the center of each disc. Wrap the dough around to form the empanada and press the edges together. Use a fork to press down on the edges.

Step 6

Fry the empanadas for 2 minutes on each side and then place them on a wire rack or paper towel-lined plate. Serve with hot sauce and enjoy!