🇵🇪 PERUVIAN Chicken EMPANADAS in 5 MINUTES! | Branko Co.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey provides a leaner option, while chicken thighs are often more affordable.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought saves time.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives offer a different taste, while canned olives are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Cook chicken in a pot over medium heat until fully cooked, about 20 minutes.

Shred the cooked chicken and set aside.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion, garlic, and bell pepper until soft, about 5 minutes.

Add cumin and paprika, stirring for 1 minute until fragrant.

Combine the shredded chicken with the sautéed mixture, adding salt, pepper, and chopped cilantro.

Let the filling cool slightly before assembling.

Roll out empanada dough on a floured surface and cut into circles.

Place a spoonful of filling in the center of each dough circle.

Top with slices of hard-boiled egg and black olives.

Fold the dough over the filling to create a half-moon shape and seal the edges with a fork.

Brush the tops with egg wash for a golden finish.

Bake in a preheated oven at 375°F until golden brown, about 25 minutes, or fry in hot oil until crispy.

Cooking Techniques

Spice Level: