Peruvian chicken empanada is a perfect option for dinner or to share at social gatherings, and you can make them ahead of time and warm them in the oven before serving.
Ingredients:
- 500 grams of cooked and shredded chicken breast
- 2 large onions chopped
- 2 cloves of garlic, minced
- 1/2 cup chopped black olives
- 1/2 cup raisins
- 1 teaspoon cumin powder
- 1 teaspoon sweet paprika
- 1 tablespoon yellow chili paste
- 1/2 cup chicken broth
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions to prepare Peruvian Chicken Empanada:
- Prepare the dough by mixing the flour, butter and salt in a large bowl. Add the egg, yolk and cold water and mix until you get a smooth dough. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes.
- In a large skillet, heat the vegetable oil and add the onions and garlic. Sauté over medium heat until golden brown.
- Add the raisins, olives, cumin, paprika, yellow chili paste and chicken broth. Stir and cook over medium heat for 5 minutes.
- Add the shredded chicken and cook for another 5 minutes. Taste and add salt and pepper to taste
- Preheat the oven to 180 degrees Celsius.
- Roll out the dough on a floured surface and cut into circles. Add a tablespoon of the filling to each circle of dough and close the empanada. Seal the edges with a fork.
- Place the empanadas on a baking tray lined with baking paper and bake for 20-25 minutes, or until golden brown.
- Serve hot with a hot chili sauce if desired.
I hope you enjoy this delicious Peruvian chicken empanada recipe! It is a perfect option for a dinner or to share at social gatherings, and you can prepare them in advance and warm them in the oven before serving.
Image credits: freepik
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