How to make Chicken Turnovers | Guam Empanadas

Chicken Turnovers
“Guam Empanadas”
This is one of the most common snacks found on the island of Guam. Such a classic recipe that came out better than I remember.
These chicken turnovers get their beautiful and deep orange-red hue from achote (achiote) which are derived from annatto seeds. I actually used two different achote powders to make these fried, crispy and savory turnovers. The filling consists of cream of rice, chicken, a few spices and I did add some heat by throwing in a few chili peppers - totally optional, but worth it.
This fried empanada is a recipe you may want to save. I enjoy a variety of empanadas, but this one has to be a favorite. The combined ingredients create such a scrumptious snack, you’ll definitely want to bite. 😋
🌟Highly recommended! Enjoy!
📝 Full Recipe ⬇️
Prep time: 30 minutes
Cook: 30 minutes
Yield: 12 servings, more/less
✨Ingredients
Filling
•1 cup boneless, skinless chicken thighs, chopped
•2 cloves garlic, minced
•1/2 medium white onion, minced
•1 teaspoon black pepper
•seasoned salt, to taste
•1 cup chicken broth
•1 cup water
•1 Mama Sita’s annatto powder package (1/3 ounces)
•3 Thai or Bird’s Eye chili peppers, chopped/diced - optional
•1/2 cup cream of rice
Crust
•2 1/4 cup corn masa flour (masa harina)
•1/2 cup cornstarch
•3 Sazon Goya (con culantro y achiote) packets
•3 teaspoons oil
•1 3/4 cup chicken broth
oil, for frying
✨Directions
Filling
Start by browning the chicken on medium-high heat. Then add the garlic, onions, black pepper and salt. Stir and continue to cook.
Next, add the chicken broth to the pot. On the side mix together the water and annatto (achote) powder. Stir to combine and then pour it into the pot.
Then add the chili peppers (optional). Turn the heat down to low and slowly add in the cream of rice and stir continuously. Allow to simmer for about 30 seconds. Turn heat off and set to the side to cool.
Crust
Add the corn masa flour, corn starch, and the Sazon Goya packets to a medium bowl. Mix to combine.
Now add the oil and broth and stir to combine. Knead for a few seconds in order to get the masa in dough form.
Using a 1/4 cup measuring scooper, scoop 2 balls of crust and form a 1 1/2 to 2 inch in diameter ball in between your hands that will be centered between two parchment papers and between a tortilla press. If you do not have a tortilla press, use a rolling pin over two parchment papers to flatten out the dough.
Seal the empanada while it’s still between both parchment papers by folding one side over the filling and pressing the edges together. You can use the same parchment papers for about 3 empanadas.
Fry
Fill oil in a large deep pot or pan and fry no more than 3-4 empanadas at a time. Do this for about 3 minutes or until empanadas are crispy and lightly golden. You can fry immediately, but for best results, freeze before frying. Then place empanadas on a rack for a few minutes to drain and cool.
If you plan to make large batches, fold uncooked empanadas over each other, separated by parchment paper in between. The point is for them not to touch each other, or else they will stick. Then place wrapped unbaked empanadas in a freezer bag. This keeps the empanadas fresh.
Serve crispy and warm. Enjoy!
✨Helpful tips
*For best results, watch and listen to the full video before beginning this recipe.
*Mama Sitas - Achuete (also spelled achote) powder is the powder highly recommended for these empanadas. This is sold at most Asian grocery stores. You can also use annatto seeds, which are sold at most local grocery stores. I used the brand “Mama Sitas” for the annatto packet used in the filling.
*If using annatto seeds, soak in two cups of water for about 30 minutes, or when you see a dark orange-red color. Strain liquid into a measuring cup. The water ratio will still be the same as listed under ingredients. So only use 1 cup of liquid from the annatto seeds and add to the recipe (again - this tip replaces the 1 cup of water + 1 annatto powder package listed under ingredients).
*Sazon Goya - Con Culantro Y Achiote are the powder packets I used for the crust. This is found at most grocery stores. I didn’t add salt to the crust ingredients, because this packet of achiote not only adds color, but enhances the flavor tremendously. It has the perfect seasoning ratio.
*Not required, but a tortilla press is highly recommended, especially for a fried empanada. Less mess and it’s actually easier + cleaner.
*To prevent leaks, do not overfill. Make sure the filling is centered and not around the edges. I recommend using a 1/4 cup measuring scoop to correctly measure and scoop the filling. Once scooped, spread gently in the center and seal.
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Many blessings friends,
Rese 💛
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