Spicy Chicken Empanadas with Sofrito and Adobo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Golden-baked empanadas filled with a spicy chicken mixture seasoned with traditional Puerto Rican sofrito and adobo, perfect for a savory snack or meal. This Caribbean-inspired recipe, ready in about 80 minutes, turns all-purpose flour, unsalted butter, cold and cubed, cold water into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 6 tbsp unsalted butter, cold and cubed
• 3/4 cup cold water
• 1 tsp salt
• 2 cups cooked chicken breast, shredded
• 1/2 cup sofrito
• 1 tsp adobo seasoning
• 1 tbsp hot sauce
• 2 tbsp olive oil
• 1 egg, beaten
• 1/2 cup onion, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 3 garlic cloves, minced

Instructions

1. Step 1: In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt. Cut in 6 tbsp cold unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
2. Step 2: Gradually add 3/4 cup cold water, stirring until dough forms a ball. Wrap in plastic and chill for 30 minutes.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion, 1/2 cup finely chopped green bell pepper, and 3 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
4. Step 4: Stir in 2 cups shredded cooked chicken, 1/2 cup sofrito, 1 tsp adobo seasoning, and 1 tbsp hot sauce. Cook for another 3 minutes until heated through and flavors meld. Remove from heat.
5. Step 5: Preheat oven to 375°F. Roll out dough to 1/8-inch thickness on a floured surface. Cut into 5-inch circles.
6. Step 6: Place 2 tbsp chicken filling on one half of each circle. Brush edges with beaten egg (1 egg) and fold over to seal, pressing edges with a fork.
7. Step 7: Arrange empanadas on a parchment-lined baking sheet. Brush tops with beaten egg and bake for 25 minutes until golden brown and crisp.
8. Step 8: Let cool slightly before serving warm.