Season the chicken

• Pat the chicken breasts dry and season both sides with garlic powder, onion powder, black pepper, smoked paprika and the Sazón packet.
• Drizzle with olive oil and rub the seasoning in with clean hands.

Sear the chicken

• Sear the chicken in a hot pan for about 3 minutes per side until nicely browned.
• Flip once a good crust has formed.

Poach the chicken

• Add the water, the half onion and the whole head of garlic to the pan.
• Cover with a lid, lower to medium heat and cook for 30 minutes.
• Remove the chicken and shred it with two forks.

Make the masa dough

• In a bowl, mix the masa harina with the hot water, adding the water gradually.
• Knead until the dough no longer sticks to your hands.

Press the tortillas

• Form a ball of masa and place it between two sheets of plastic in the tortilla press.
• Press gently to get a thin, even tortilla.

Fill and close the empanadas

• Place shredded chicken and mozzarella cheese on one half of the tortilla.
• Fold the other half over, bring both edges together and press firmly to seal.

Fry the empanadas

• Heat the oil in a pan until hot.
• Fry the empanadas until golden brown, flipping after about 5 minutes.
• Remove and drain on paper towels.

Toast the rice

• Heat a little oil in a pot and add the jasmine rice.
• Fry the rice for a few minutes, stirring, until lightly toasted.

Simmer the red rice

• Add the tomato sauce, water, garlic powder, onion powder, tomato bouillon, chicken bouillon and a dash of cumin, then mix.
• Bring to a boil, cover with the lid and cook on low for 25 minutes.
• Fluff with a fork and serve with the empanadas.