Cooking Instructions:

Heat a skillet over medium heat and add a tablespoon of oil. Sauté the diced onions and bell peppers until they're soft and translucent, about 5-7 minutes.

Stir in the minced garlic and chopped cilantro, cooking for an additional minute until fragrant. Add the shredded chicken, tomato paste, and crumbled chicken bouillon. Season with cumin and paprika to taste. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool slightly.

If using homemade dough, roll it out to about 1/4 inch thickness. If using store-bought wrappers, thaw them according to package instructions. Cut dough into circles, approximately 4-6 inches in diameter.

Place a spoonful of the chicken filling in the center of each dough circle. Brush the edges with egg wash to help seal. Fold the dough over the filling to create a half-moon shape, then use a fork to press and seal the edges tightly.

Preheat your oven to 350-375°F if baking or heat oil in a deep skillet to 375°F if frying. For baking, place the empanadas on a baking sheet lined with parchment paper and brush the tops with egg wash. Bake for 30-35 minutes until golden brown. For frying, carefully add the empanadas to the hot oil and fry for 3-4 minutes on each side or until golden and crispy.

Once cooked, remove empanadas from the oven or oil and let them cool slightly before serving. Enjoy them hot, optionally with a dipping sauce of your choice.

For the best results, verify that the dough is rolled out evenly and not too thick, as this will affect the texture of the empanadas. Feel free to experiment with different fillings, such as adding olives, cheese, or spices to create unique flavor profiles.

If you have leftovers, empanadas can be frozen before baking or frying, making them an excellent option for quick meals later on.