Colombian Chicken Empanadas

In a slow cooker, add olive oil, diced yellow onions, diced tomato, diced bell peppers, and chopped garlic.

Season the vegetables with sazón, adobo, chicken bouillon powder, and cumin.

Pour in the beer and mix everything together.

Season the chicken breasts and thighs generously on all sides with more sazón, adobo, chicken bouillon, and cumin.

Place the seasoned chicken into the slow cooker on top of the vegetables.

Cover and cook on high for 4 hours.

With one hour of cooking time remaining, add the peeled and cubed potatoes to the slow cooker, submerging them in the broth.

Once cooking is complete, use a slotted spoon to separate the chicken into one bowl and the vegetable/potato mixture into another. Reserve the broth in the slow cooker.

Pick through the vegetable mixture to remove any small bone fragments.

Once the chicken is cool enough to handle, remove and discard the skin and bones, then shred the meat.

Combine the shredded chicken with the vegetable and potato mixture. Add the chopped cilantro and mix until well combined. Allow the filling to cool completely.

To make the dough, combine the pre-cooked yellow corn meal in a large bowl with cumin, chicken bouillon powder, and sazón.

Strain the reserved broth from the slow cooker and skim any excess fat from the top.

Ensure the broth is lukewarm, then slowly stir 2 cups of it into the corn meal mixture.

When the dough becomes too stiff to stir, knead it with your hands until it has a smooth, Play-Doh-like consistency.

Prepare a tortilla press by lining both sides with plastic wrap and lightly oiling it. Also, lightly oil your hands.

Roll a portion of the dough into a ball, place it in the center of the press, and press to form a thin disc.

Place a spoonful of the cooled chicken filling in the center of the dough disc.

Use the plastic wrap to fold the dough over the filling to create a half-moon shape. Press the edges to seal.

Use the rim of a small bowl to press down and cut a clean, sealed edge for the empanada.

Heat vegetable oil in a deep pot over medium to medium-high heat.

Carefully fry the empanadas in batches until they are golden brown and crispy on both sides.

Remove the fried empanadas from the oil and let them drain on a wire rack.

Serve hot, preferably with aji picante sauce.