Prepare the chicken. If you are using raw chicken, boil in water with Adobo and a chicken bouillon cube. Once cooked thoroughly, remove from heat and dice or shred. You may decide to save water/broth for chicken noodle soup. Like grab some noodles and you got a side dish.

Put chicken in a medium to large sauce pan. If you prepared chicken, just put it in as is. If you are using a bag of Frozen Chicken pieces, just dump that into the pot and add the Adobo.

Place pot over medium heat.

Add chopped onion and minced garlic. Let that cook for about 3 minutes.

Then add Sofrito, Sazon, Red Peppers and Juice, Cilantro and a small can of tomato sauce. Cook until all the ingredients are warm.

Go ahead and get your grease warm for frying. You want it hot.

If you go with Empanada Shells, spoon the mixture into the center of the shell. Fold over, and seal the edges with a fork (like a pie).

If you go with Egg Roll Wraps, get a small bowl of water handy, place wrap like a diamond in front of you. Spoon mixture into the center almost like a log going horizontal from left corner to right corner with a good margin. About 1 heaping spoon will work. Fold the bottom corner over the chicken halfway between the chicken and the top corner. Fold in the left and right corners. Roll upward. Then dip your finger into water, spread on the top corner, and flatten it onto the roll. Repeat with a second egg roll wrap over it to add extra crisp and reduce liquid leakage. So 2 egg roll wraps per Egg Roll.

Once you get 2 things rolled, go ahead and place in frying pan / deep fryer. I find that frying 2 at a time is fastest and effective. So while those 2 are starting to fry, I quickly make a 3rd Roll. Then I flip the 2 in the fryer (they generally float) using kitchen tongs, and quickly make a 4th Roll. Then I remove the 2 in the fryer (placed on a plate with a paper towel lining the bottom), add the next two, and repeat until I'm done.

If you go with egg rolls, you cannot save them for later once put together without cooking them. The egg just breaks up from the liquid. You do not want to leave them sit prepared for long before frying. You don't want to prepare them all in a pile and then attempt to deep fry or they will just form a huge mass. I generally make all the egg rolls I can with the chicken and let people reheat the leftovers. Usually there are no leftovers. My kids can eat 4 or 5 of these each if I let them.

If you go with empanada shells, you can save them for later once put together without cooking them. So you can prepare them until you run out of ingredient and only deep fry what you want to eat. The rest, you can wrap them individually in parchment paper and freeze. Then remove and deep fry whenever you want one, as easy as microwaving an instant meal if you keep a deep fryer out and handy.