Blend the green pepper, onion, garlic, cilantro, and olive oil (optional) until smooth.

Take 1 tablespoon of the blended mixture and combine it with the Sazón seasoning. Add salt and pepper to taste.

Use this marinade to coat the chicken breast and marinate for at least 30 minutes.

Step 2: Cook the Chicken

Heat a skillet over medium heat with a bit of oil.

Pan-fry the chicken until cooked, about 6-8 min per side.

Shred it with two forks.

Step 3: Prepare the Chicken Filling

In a bowl, mix the shredded chicken with 1 tablespoon of the blended mixture, ¼ cup tomato sauce, ½ teaspoon salt, and pepper to taste.

Stir well to combine all the ingredients.

Step 4: Assemble the Empanadas

Lay out the dough discs.

Place 2 tablespoons of the chicken filling in the center of each disc.

Fold the dough over the filling to form a half-moon shape and seal the edges by pressing them with a fork.

Step 5: Deep Fry the Empanadas

Heat vegetable oil in a deep pot.

Carefully add empanadas in batches, avoiding overcrowding.

Fry for about 3-4 minutes on each side, or until golden brown.

Remove with a slotted spoon and place them on a paper towel-lined plate.