The Peruvian chicken empanada is one of the most traditional and cherished bites in Peruvian cuisine. Its popularity comes from the perfect combination of a soft, slightly sweet dough baked to golden perfection and a juicy, flavorful filling that blends shredded chicken with onions, olives, raisins, and hard-boiled egg. This recipe reflects the country’s culinary richness, where sweet and savory flavors come together to create a unique experience in every bite. Empanadas are very versatile, as they can be enjoyed at any time of the day: as a convenient snack, part of a light lunch, at family gatherings, celebrations, or even alongside a cup of freshly brewed coffee. Making them at home allows you not only to enjoy a delicious dish but also to keep alive a tradition that has been passed down through generations and continues to delight palates worldwide. (You can also see: Argentine empanadas)
Peruvian Chicken Empanada
Ingredients
- 500 g of wheat flour
- 120 g of butter cold, cubed
- 1 egg
- 150 ml of cold water
- 1 teaspoonful of salt
For the Filling
- 2 cooked and shredded chicken breasts
- 2 medium red onions finely chopped
- 2 cloves chopped garlic
- 2 chopped hard-boiled eggs
- 50 g of raisins
- 50 g of sliced black olives
- 2 tablespoons of yellow chili optional
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 1 beaten egg for brushing
Step-by-Step Preparation
- In a large bowl, mix the flour with the salt. Add the butter and crumble it with your hands until you get a sandy texture.
- Incorporate the egg and gradually add the cold water until a soft dough forms. Wrap in plastic wrap and refrigerate for 20 minutes.
- For the filling, sauté the onion and garlic in a pan until golden. Add the shredded chicken, yellow chili, salt, and pepper. Cook for 5 minutes.
- Remove from heat and add the olives, raisins, and hard-boiled egg. Mix well and let cool.
- Roll out the dough on a floured surface and cut circles about 12 cm in diameter.
- Fill each circle with 2 tablespoons of the chicken mixture. Fold into a half-moon shape and seal the edges with a fork.
- Place the empanadas on a baking tray lined with parchment paper, brush them with beaten egg, and bake at 180°C (350°F) for 20–25 minutes or until golden brown.
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Notes
- They can be fried in hot oil instead of baking.
- The yellow chili gives it the authentic Peruvian touch, but you can omit it if you prefer a milder flavor.
- Serve with a Creole sauce or Peruvian chili sauce to enhance the flavor.
Nutrition
Health Benefits of the Peruvian Chicken Empanada
Although it is a traditional dish often enjoyed as a snack or side, the Peruvian chicken empanada can also provide certain nutritional benefits thanks to its ingredients:
- Source of high-quality protein
Chicken is a food rich in lean protein, which helps in the formation and repair of tissues, as well as providing sustained energy. - Contribution of vitamins and minerals
Onion, olives, and hard-boiled egg add nutrients such as vitamin B12, iron, phosphorus, and antioxidants, which support proper nervous system function and strengthen the immune system. - Quick energy and satiety
The dough, made with flour and occasionally a touch of sugar, provides carbohydrates, which are the body's main source of energy. Additionally, combined with the protein from chicken and egg, it provides a feeling of satiety. - Healthy fats
Olives provide monounsaturated fats, which can benefit cardiovascular health when consumed in moderation. - Versatile and convenient food
Being easy to transport, it can become a convenient option to accompany a light meal or as part of a balanced snack when paired with salads or natural drinks.
History of the Peruvian Empanada
The Peruvian empanada has its roots in Spanish influence during the colonial era. In Peru, the conquerors introduced dough filled with meat and other ingredients, similar to the Spanish empanadas, these preparations were adapted to local ingredients and the tastes of the population, incorporating spices, chili peppers, potatoes, corn, and other native products.
Over time, the Peruvian empanada became a popular food in all regions of the country, with variations depending on the area: some are fried, others baked; fillings range from meat, chicken, and fish to vegetarian options with cheese or vegetables. The most recognized version today is the chicken or beef empanada, seasoned with yellow chili, onion, hard-boiled egg, and olives, which combines traditional Peruvian flavors with the Spanish stuffed dough technique.
Besides being a common food in markets and festivals, the Peruvian empanada reflects the cultural fusion that characterizes the country's cuisine: it is an example of how European colonial cooking blended with Andean and Amazonian ingredients, giving rise to a unique culinary identity.
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.
Answers ans Questions
What is the origin of the Peruvian empanada?
The Peruvian empanada is influenced by Spanish colonial cuisine, adapted with local Andean and Amazonian ingredients. Originally, it was a convenient food to take on the go, but over time it became a representative dish of Peruvian gastronomy, found at fairs, markets, and celebrations.
What ingredients are in the Peruvian chicken empanada?
The Peruvian chicken empanada generally contains shredded chicken, onion, garlic, yellow chili, hard-boiled egg, olives, raisins, and seasonings such as salt and pepper. The dough is made with flour, butter, egg, and a little water, and baked until golden brown.
Why is the Peruvian empanada so popular?
Because it combines traditional flavors with ease of preparation and can be found in markets, festivals, and celebrations, making it a convenient and very tasty food.
What is the difference between the Peruvian empanada and the Argentine empanada?
The Peruvian empanada usually has more varied and spiced fillings, such as yellow chili, olives, and raisins, while the Argentine empanada is simpler, with meat, onion, and egg, using fewer spices and no chili.
Table of Contents
Maybe you might like: Fried rice with vegetables
Credits / Source:
Original recipe published in ManualDeCocina.com
Sources consulted:
- Terms and ConditionsPeruvian Cuisine – Ministry of Culture of Peru
- History of the Empanada in Peru – El Comercio
