Boil chicken breasts with 1/2 a yellow onion until chicken is fully cooked. Drain chicken from the pot and shred the chicken using two forks into a large bowl. Sauté bell pepper and finely chopped onion in oil. Stir in enough Adobo to go around the pan 2 times. Cook until onions are caramelized then add to shredded chicken along with the halved black olives and the raisins. Stir all the ingredients together.
Wait till the mixture cools down a little bit, then scoop one teaspoon of the mixture into the bottom center of an empanada. Fold the other half over to close the empanada. Take a fork and press down the seam of the empanada tightly where you can see lines made from the fork onto the empanada.