oil for frying

Chicken:
1 medium chicken breast
1/4 small onion; quartered
2 green onion; chopped
2 cloves garlic; minced

Dough:
1 1/2 cups pre-cooked yellow corn meal; masarepa
2 cups hot water
1 tbsp vegetable oil
1 envelope sazon; Goya azafron
1/2 tsp salt

Filling:
1 tbsp olive oil
1/4 cup white onion; chopped
1 cup tomatoes; peeled, seeded, chopped
1/2 tsp salt
1/2 cup green onion; chopped
1 clove garlic; minced
2 tbsp fresh cilantro; chopped
2 tbsp red bell pepper; chopped
1/4 tsp black pepper
1 cube chicken bouillon
1 tsp cumin
1 cup cooked rice

1. Place the chicken breast, greens onions, onion and garlic in a medium pot and cover with water. Cover pot and bring to a boil on high heat, then lower to medium and cook for about 25 minutes or until chicken is cooked through. Remove chicken from pot and let cool. Shred chicken with your hands and cut into smaller pieces.

To prepare the dough:
2. Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic wrap and set aside for 20 minutes

To prepare filling:
3. Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper, cumin and chicken bouillon. Cook for about 15 minutes.

4. Add the cooked chicken. Stir, mixing ingredients well, for about 5 minutes or until the mixture is fairly dry.

5. Transfer the mixture to the a bowl and add the cooked rice, mix well to combine.

To make the empanadas:
6. Break small portions of the dough, about 1 1/2 tablespoons, and form each portion into a ball by rolling between the palms of your hands.

7. Put a small ball of dough in the center of a patecone or tortilla press covered with plastic wrap and press to flatten. If you don't have a press you can also put the small ball of dough between two pieces of plastic wrap and flatten it with a small saucepan.

8. Peel back top plastic. Add a tablespoon of the filling. Using the plastic, fold the dough over the filling to form a half-moon.

9. Cut off the edge of the half-moon with a cup or drinking glass. This will shape your empanada and seal it at the same time. Another way to make them is pressing the edge with your fingers and folding the extra dough inwards, this will prevent the filling from coming out during frying. At this time you can freeze them for future use.

To fry the empanadas:
10. Fill a large pot with vegetable oil and heat to 360F.

11. Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 3 to 4 minutes until golden on all sides.

12. Using a slotted spoon transfer the empanadas to a plate lined with paper towels.

Serve with aji and lime on the side.