Cooking The Empanadas – 3 Ways

While I’m not a fan of frying with hot oil (I run away from the stove after I drop an empanada in the pot – don’t make fun of me!), it really is the best way to make these chicken empanadas.

But… you can make them in the oven or air fryer, just note, the time, temperature, and texture may vary.

On The Stove

In a large skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 minutes until crispy and golden brown on all sides. Drain on paper towel-lined plates. Serve immediately.

In The Air Fryer

Preheat your air fryer to 375°F. Assemble the empanadas and lightly brush them with oil to help them crisp up in the air fryer.

Place the empanadas in a single layer in the air fryer basket. Cook for about 10-15 minutes, turning them halfway through, until they’re crispy and golden.

In The Oven

Preheat your oven to 375°F. Assemble the empanadas and place them on a baking sheet lined with parchment paper. Brush them with a light coat of egg wash for a golden finish.

Bake for about 20-25 minutes, or until the empanadas are golden brown and crisp.

Storage Tips

• Room Temperature Storage. Empanadas are best enjoyed fresh. If you need to keep them at room temperature for a short period (up to 4-6 hours), place them in a covered container or wrap them in foil to prevent drying. Avoid leaving them out for long to ensure food safety.

• Refrigerator Storage. After cooling, store leftover empanadas in an airtight container in the refrigerator. They can typically be stored for 2-3 days.

• Freezer Storage. Freeze assembled empanadas on a baking sheet until firm, then transfer them to a freezer-safe container or bag, separating layers with parchment paper. They can be stored in the freezer for up to 2-3 months.

Ingredients You’ll Need

• Bone-in, skin-on chicken (thighs and drumsticks). We usually stick with chicken thighs because they are the most flavorful. You can use drumsticks too, or break apart a whole chicken into pieces. I personally would not recommend chicken breast since it is pretty dry but if that’s what you have, do you!

• Cuban sofrito. This is the holy trinity of every Cuban recipe. A combination of onions, peppers, and garlic forms the foundation of this dish along with the tomato sauce, vino seco (dry cooking wine), chopped red pimientos, and spices.

• Sazon & spices. For this recipe, we’re using Sazon Goya Con Azafran which is a blend of spices in a small packet that includes saffron, garlic, cumin, and annatto to color the rice. Aside from that, we’re using a bay leaf, oregano, cumin, salt, and pepper.

• Homemade Chicken Stock. Mami and I made our own stock for this recipe by dissolving a chicken bouillon cube in water. Bouillon cubes are made from concentrated stock and they add such a rich depth of umami flavor to this classic rice dish. You can also use chicken bouillon powder if that’s what you have on hand.

• Rice. This dish is usually made with Valencia short-grain rice or medium-grain rice but we like to keep it easy over here so we use long-grain rice. Use what you have!

Step-By-Step Instructions

In a large pot or Dutch oven, add the oil and chicken pieces. Turn on the heat to medium-high. You want to add the chicken to the cold oil so it doesn’t stick to the bottom of the pot (pro tip!). Once you start hearing the oil sizzling, brown the chicken on all sides.

Reduce heat to medium. Add in the sofrito (onions, green bell peppers, and garlic) with the chicken. Carefully fold the chicken with the sofrito and cook for 1-2 minutes. Make sure the sofrito doesn’t burn, keep an eye on it.

Add the vino seco (dry cooking wine), tomato sauce, chopped red pimientos, Sazon Goya, oregano, cumin, salt, pepper, and bay leaf. Stir gently to combine. Cook for 3-4 minutes.

Meanwhile, let’s make the homemade chicken stock. Dissolve 1 chicken bouillon cube into 1 cup of hot water. If you’re using chicken bouillon powder, use 1 tablespoon. Stir until it is completely dissolved.

Add the homemade chicken stock to the pot with the remaining cups of water and the rice. Bring to a boil, uncovered, stirring slightly so nothing gets stuck to the bottom of the pot. Reduce heat to LOW and cover the pot. Simmer with the lid on. No peeking!

Cooking low and slow will ensure the rice doesn’t burn or dry out.

After 30 minutes, remove the lid and stir the rice so it doesn’t stick to the bottom of the pot. Cover with the lid again and cook for an additional 10 minutes.

After 40 minutes, give the rice another stir and make sure it is cooked.

How do I know if the rice is cooked?

Test it out by tasting a small spoonful. The rice is cooked when it has absorbed most of the liquid and has become tender.

• If the rice is not yet cooked, turn the heat off, place the lid back on, and let it continue to cook with the residual heat for another 5-10 minutes.
• If the rice is cooked, remove from the heat. Stir in the frozen peas so they warm through with the residual heat.

PRO TIP! Remove the chicken pieces and shred them with two forks then place them back into the pot before serving. Mami does this so it is easier for guests to serve and enjoy.

Troubleshooting

Authentic Cuban arroz con pollo is all about that perfect texture: tender, moist, slightly sticky, and just a tad bit oily. It’s like the goldilocks of rice dishes – not too dry, not too moist, just right.

Rice is crunchy or dry?

Crunchy or dry rice is the result of overcooking the rice. Arroz con pollo should be more on the moist, tender side than on the dry, grainy side.

To fix crunchy, dry rice, you can add 1 cup of water to the pot, cover it with a lid, and let it simmer at LOW heat for 5 minutes. This will help the rice absorb more moisture and soften up.

Rice burned or stuck to the bottom of the pot?

Ugh, I’m so sorry this happened. Burnt rice happens to the best of us! Even though a little bit of ‘raspa’ never hurt anyone. ;)

First things first, don’t scrap the burnt rice. Instead, carefully transfer the unburnt parts to a serving dish, leaving the burnt layer behind. If the burnt taste has already seeped in, you might want to start fresh.

Next time, try using a Dutch oven or a large pot with a heavy bottom and a lid (like this one). A thick, heavy bottom is sturdy and will retain heat well so it won’t overcook the rice.

Also, remember to cook LOW AND SLOW and stir the rice after 30 minutes to prevent sticking.

Serving Suggestions

My favorite Cuban side dishes to serve with this classic arroz con pollo are:

• Sweet Plantains (Maduros)
• Tostones (Twice-Fried Plantains)
• Ensalada de Aguacate (Avocado Onion Salad)

Storage Tips

• Store leftovers in an airtight container at room temperature for up to 2 hours. Transfer any remaining arroz con pollo to the fridge and enjoy within 3-4 days.
• For longer storage, portion the cooled arroz con pollo into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Quick Reheating Instructions

When reheating rice using the skillet method, add just enough water to create steam. I do not recommend reheating in the microwave.

Start by adding the amount of chicken and rice that you’d like to reheat in a skillet. Add 2 tablespoons of water for every cup of arroz con pollo.

Turn on the heat to medium-high and let it cook for a few minutes, occasionally stirring gently to ensure even heating.

The steam will rehydrate the rice, making it moist and fluffy again. Once heated through, remove from the heat and enjoy.

Whenever my mom would say she was making sopa de pollo for me because I was sick, it felt like punishment. Homemade chicken soup was boring to me.

That was until I became an adult and learned to appreciate it in all its glory. Now I love all types of soup like Cuban Black Bean Soup, Crema de Malanga, and Chicharos (Cuban Split Pea Soup).

This Cuban chicken soup with malanga warms you up on a chilly day and I love to serve it with crispy tostones. When you’re sick, it soothes your soul. But on a regular day, it’s the perfect comfort food!

Sopa de pollo [pronounced soh-pah deh poh-yoh] translates to chicken soup.

Sopa de pollo is a classic Cuban chicken soup with noodles. On the other hand, I’ve also seen recipes call it caldo de pollo which is more of a Latin American chicken soup with veggies and no noodles.

Today, I bring you my Cuban mom’s fail-proof sopa de pollo recipe so you can also make it from scratch.

Let me show you how to make it!

Ingredients You’ll Need

• Boneless, skinless chicken thighs. I prefer chicken thighs or chicken legs since they’re more flavorful than chicken breast. Feel free to use what you have. If you use bone-in chicken thighs or legs, just make sure to debone them once cooked before adding them back into the soup.

• Russet potatoes, carrots, onions, yuca, malanga, and/or green plantains. These are all the vegetables you can add to this sopa de pollo. You don’t have to add them all to this recipe, just choose your faves. I personally love potatoes, carrots, and onions. You do you!

• Chicken broth. I like using low sodium for this soup so I can control the amount of salt I add. Feel free to use what you have.

• Cumin, oregano, black pepper, chicken-flavored bouillon cube. These spices and the bouillon cube add a burst of flavor that elevates this soup to the next level. YUM!

• Fideo noodles. I like using fideo noodles because they are super thin, vermicelli-like noodles. You can use angel hair pasta if you prefer.

How many bouillon cubes are used for chicken soup?

I recommend only adding 1 bouillon cube to enhance the flavor, depth, and richness of the Cuban chicken soup.

Bouillon cubes can be quite salty, so adding just one ensures that the soup doesn’t become overly salty. Make sure you taste the soup as you cook before adding more seasonings to avoid an overly seasoned soup.

Recommended For This Recipe

Recipe Tips & Tricks

• Add more water as needed. After adding the noodles to the soup, they tend to absorb a lot of water so if you see that the soup needs more liquid, add 1 cup of water at a time to avoid it from drying out.

• Noodles. I recommend thin noodles for this soup. I prefer fideo noodles but you can also use angel hair pasta, vermicelli, or thin rice noodles.

• Add vegetables in stages. Feel free to add whatever vegetables you’d like to the soup. Just keep in mind that different vegetables have varying cooking times, so it’s best to add them in stages. Start with slower-cooking vegetables like carrots, malanga, yuca, and potatoes, and later add quicker-cooking ones like plantains. This ensures that all the vegetables are cooked to perfection and maintain their texture.

This sopa de pollo is hearty, savory, and full of flavor. I hope it becomes a staple in your home just as it has become in mine.

Why You’ll Love This Recipe

• 3 Ingredients & Easy-To-Make. All you need is chicken wings, lemon pepper seasoning, and a bit of oil to coat the wings before baking them in the oven.

• 3 Cooking Methods. You can make these chicken wings in the oven, in the air fryer, or on the grill, I share how to make these wings with each cooking method below.

• Crowd Friendly. Whether you’re making them for a crowd or yourself, you can scale this recipe easily by doubling or tripling the recipe.

Let me show you how to make them.

Ingredients You’ll Need

All you need is 3 ingredients!

• Chicken wings. You can use both drumettes and/or flats. Tips removed.

• Olive oil. You can also use melted unsalted butter.

• Lemon pepper seasoning. The perfect zesty and citrusy kick for these chicken wings!

• Optional. Chopped cilantro or parsley for garnish, lemon wedges, and cilantro garlic sauce for serving!

Step-By-Step Instructions

First things first, we want to prep the chicken wings before cooking.

Pat the chicken wings dry with a paper towel. We don’t want any moisture on these wings. Similarly, you can also place them in the fridge to dry out for 30 minutes prior to baking them.

Prep the chicken wings. In a large bowl, add the chicken wings with oil (or butter), and lemon pepper seasoning. Toss the wings until they are evenly coated. Set aside.

Baking Chicken Wings In the Oven

Arrange the chicken wings. Place a wire rack inside a large baking sheet lined with parchment paper. Spray the wire rack with cooking spray. Lay the chicken wings evenly on the baking sheet about 1 inch apart so they cook evenly.

Bake the lemon pepper chicken wings. Place in the oven and bake for 35 minutes or until chicken wings are cooked through.

Note: Not all ovens are created equal so keep an eye on them at the 35-minute mark. If they are not yet cooked/crispy, continue to cook for 5-10 more minutes until the internal temp is 165ºF.

Making Chicken Wings In The Air Fryer

• Spray the basket of the air fryer with cooking spray.

• Lay the chicken wings evenly in the basket about 1/2 inch apart so they cook evenly. You can stand the drummettes up along the side of the basket to make room for the flats, or make the chicken wings in batches.

• Fry for 12 minutes at 360ºF. Flip and cook for another 12 minutes and then flip them again, increase the temp to 400ºF, and cook for another 6 minutes until fully cooked and crispy.

• Once the wings are cooked, transfer them to a platter and allow them to cool. Serve with your favorite wing sauce or squeeze with lemon wedges, if desired.

Making Chicken Wings On the Grill

• Preheat a grill to medium-high heat.

• Lightly oil the grill grates to keep the chicken wings from sticking.

• Place the wings on the grill in a single layer.

• Cook the chicken wings over direct heat for 20 minutes, turning every 5-10 minutes until and the skin is golden and crispy.

• Make sure the internal temperature of the chicken wings is 165ºF. Remove from the grill and allow to cool slightly.

How many chicken wings per person for an appetizer?

Ten whole wings can be cut into 20 pieces (10 drumettes and 10 flats).

The recipe below is for 2 1/2 pounds of chicken wings which makes about 4 servings (20-25 wings total).

As a general rule of thumb, for a main appetizer, you can estimate about 6-8 wings per person. For a smaller appetizer (or for a quick weeknight dinner), you can estimate about 4-6 wings per person.

What’s the secret to crispy wings?

• Drying out the wings. Before cooking the chicken wings, it’s important to pat them dry with paper towels or place them in the fridge, uncovered, for 30 minutes. This removes any excess moisture, which can cause the wings to steam instead of crisp up in the oven or air fryer.

• Cooking at high heat. Whether you’re making these wings in the air fryer or baking them in the oven, cooking the wings at a high temperature helps to create a crisp exterior while keeping the meat tender and juicy.

• Using a wire rack. To make oven-baked chicken wings, place the wings on a parchment-lined baking sheet with a wire rack so that air circulates around the wings as they’re baking, resulting in a crispier texture.

• Let the wings rest. Letting the chicken rest for a few minutes before serving allows the juices to redistribute throughout the meat, stay crispy, and prevent them from drying out.

Storage Tips

• Make sure the chicken wings have cooled before storing them. This will help prevent condensation from forming inside the storage container and keep the wings from getting soggy.

• Transfer the wings to an airtight container or a resealable bag to prevent air from getting in and keep the wings fresh for longer.

• Be sure to store the wings within 2 hours of cooking them. You can store them in the fridge for up to 4 days or in the freezer for 2-3 months for optimal flavor and texture.

Serving Tips

• Cilantro Garlic Sauce. A creamy and tangy dipping sauce pairs well with the zesty flavors of lemon pepper chicken wings.

• Lemon wedges and herbs. I love squeezing lemon over the wings and garnishing with finely chopped herbs like parsley or cilantro.

• Cocktails! Chicken wings are a popular bar food, and they pair well with a cold beer or a refreshing cocktail like a Classic Cuban Mojito, Cuba Libre, Guava Margarita, Frozen Mango Moscow Mule Recipe, or Italian Limoncello Margarita.

Why You’ll Love This Recipe

• Delicious, hearty soup. Ajiaco Cubano is a comforting and filling soup that’s made with hearty root vegetables and different types of meats, making it the perfect dish to warm you up on a cold winter day and is sure to leave you feeling satisfied and nourished.

• A great way to explore Cuban cuisine. Ajiaco Cubano is a traditional dish from Cuba, and making it at home is a great way to explore and experience the flavors and culture of this vibrant country.

• Versatile recipe. From different root vegetables to different meats, you can mix and match the ingredients based on what’s available to you or what you have at hand.

Ingredients You’ll Need

Every Cuban recipe starts with a delicious Cuban sofrito. This is the sofrito for the ajiaco.

• Onions
• Green bell peppers
• Garlic
• Tomato sauce
• Cumin, salt + pepper

These meats are for this recipe. You can pick and choose which ones to add or use them all.

• Pork shoulder
• Flank steak
• Chicken thighs

These are the root vegetables for this ajiaco. You can pick and choose which ones to add based on what’s available or what you prefer.

• Boniato (white sweet potato – it has white flesh)
• Yuca (cassava root)
• Malanga (taro root)
• Butternut squash
• Corn
• Green plantains and ripe plantains

Step-By-Step Instructions

• Make the sofrito. In a large pot, heat olive oil at medium heat. Saute onions, green bell peppers, garlic, cumin, salt, and pepper for 5 minutes until softened.

• Cook the meats. Season all the meats with salt. Add them to the pot with enough water to cover them, about 10 cups. Simmer on medium-low for 1 hour until all the meats are tender.

• Remove the meats from the pot with a slotted spoon and skim any fat off the top of the broth.

• Start cooking root vegetables. Peel and cut the boniato, yuca, malanga, and squash into 1-inch cubes. Add them to the pot with broth and stir in the tomato sauce. Cover with a lid and simmer for 15 minutes at medium-high heat.

• Cook the rest of the vegetables. After 15 minutes, add in the corn, plantains, and fresh lime juice. Cover and cook at medium-high for 20-25 minutes or until all the vegetables are tender.

• Add the meat back in and gently stir to combine everything together. Taste and adjust salt as needed. Serve with lime wedges.

Recipe Tips & Tricks

• Use bone-in, skin-on chicken thighs. This will add extra flavor and richness to the soup. You can remove the skin before serving if desired.

• Use fresh ingredients. The key to a good Ajiaco Cubano is using fresh, high-quality ingredients. Look for fresh root vegetables at your local grocery store or farmer’s market.

• Don’t overcook the vegetables. It’s important to cook the vegetables until they’re tender, but not so long that they turn mushy. Keep an eye on the pot and remove the vegetables when they’re cooked and tender.

• Make it ahead of time. Ajiaco Cubano tastes even better the next day, so consider making a big batch and reheating it for a cozy meal later in the week. Serve with white rice!

Storage Tips

• Store leftovers in an airtight container. To keep your ajiaco fresh and prevent it from drying out, store any leftovers in an airtight container in the refrigerator.

• Freeze for long-term storage. If you want to store the ajiaco for longer than a few days, you can freeze it in an airtight container for up to 3 months. Just be sure to thaw it in the refrigerator overnight before reheating.

• To reheat, gently warm it in a pot over low heat, stirring occasionally to prevent scorching. You can also microwave it in a microwave-safe bowl, covering it with a damp paper towel to prevent splatters.