Most countries in Latin America have their own delicious version of an empanada a handy crescent-shaped wrapper all delicious and juicy. Some are baked some are fried most are filled with meat or chicken some have meat and chicken (and eggs) some have dairy and some don’t. It’s hard to pick a favorite and if you ask anyone from any country they’ll tell you that their local empanada is the best. With hundreds of empanadas to choose from it’s impossible to crown a winner but a fair bet in the rankings is the chicken empanada or empanada de pollo.
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Empanadas De Pollo. How to Make Venezuelan Chicken Empanadas
The fir eats/Diana Chistruga
All empanadas follow the same basic premise: flavorful dough chewy filling crispy exterior and spicy or other complementary dipping sauces. In the United States most people have heard of Argentinian or Chilean empanadas but the truth is that every country from Mexico to Chile has one or more versions. Our delicious version of an empanada uses juicy chicken caramelized onions olives and chunks of hard-boiled egg. But in the empanada realm anything goes so use your imagination because the standard is primarily shape not size or filling although smaller is always better to let the crust cook and the insides warm up.
If you’re making a lot of empanadas consider cooking the filling and making the dough the day before. Some say that the overnight rest enhances the flavor of the chicken and the extra resting time makes for a more pliable dough but making everything the day before still results in deliciously flavorful empanadas. Serve the empanadas as a snack a light lunch or dinner or as a casual appetizer paired with spicy ají to accompany your favorite beer.
