Puerto Rican Chicken Empanadas (Empanadas de Pollo)

Combine dry ingredients - flour, salt, baking powder, and baking soda - in a substantial bowl. Gradually incorporate water and 1/4 cup of vegetable oil into the mixture using an electric mixer until a cohesive dough forms, approximately 3 minutes. Transfer the dough to a lightly dusted surface and knead for about 3 minutes, until it becomes smooth. Cover the dough with plastic wrap and allow it to rest for 15 minutes.

In a separate process, heat 2 tablespoons of oil in a large skillet over medium-high heat. Introduce shredded chicken into the skillet and cook until heated through, around 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper to the skillet. Cook, stirring occasionally, until the vegetables have softened, roughly 10 minutes. Remove from heat and let cool.

Divide the empanada dough into 12 portions and shape each one into a 4-inch circle. Place approximately 2 tablespoons of filling in the center of each circle, fold it in half, and press down on the edges with a fork to seal the empanada.

Heat 1 cup of oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, approximately 5 minutes per side. Transfer the empanadas to a paper towel-lined plate