Step 1:
Wash the chicken tenderloins with lime, rinse, and pat dry. Season with all filling ingredients and mix well. Let marinate for at least 30 minutes.
Step 2:
Heat a large pot over medium heat and add olive oil. Stir in 1 teaspoon of sugar and let it caramelize until golden brown. Add the marinated chicken and cook for a few minutes until lightly browned.
Step 3:
Pour 2 cups of water into the pot (using the same bowl the chicken was marinated in to scrape up extra seasoning). Stir well and bring to a simmer.
Step 4:
Stir in the tomato paste until fully combined, then add fresh cilantro. Cover and let cook for about 20–25 minutes, or until the chicken is fully cooked and tender.
Step 5:
Remove the chicken from the pot and transfer it to a separate bowl. Using a meat chopper tool, shred the chicken. Pour in a small amount of the cooking liquid as desired so the filling stays moist but not watery. Mix well and let cool slightly.
Step 6:
Place a spoonful of shredded chicken filling and a small amount of mozzarella cheese blend in the center of each empanada disc. Fold over and seal the edges tightly using a fork.
Step 7:
Pour oil into your Arbela fryer pot, filling it halfway. Heat the oil to 350°F using the built-in thermometer. Carefully lower the empanadas into the oil in batches and fry until golden brown, then place them on the detachable oil drain rack.
Step 8:
Serve hot with mayo ketchup and your favorite drink — perfect with a cold root beer float. ❤️
