Discovering the Deliciousness of Argentinian Chicken Empanadas

Introduction: Exploring Argentinian Cuisine

Argentinian cuisine is often overshadowed by the popularity of other Latin American cuisines such as Mexican or Brazilian. However, those who have had the chance to try Argentinian food will know that it is a cuisine to be reckoned with. With a heavy emphasis on meat, particularly beef, and a fusion of Spanish and Italian influences, Argentinian cuisine is a true melting pot of flavors.

One of the most famous and beloved snacks in Argentina is the empanada. This small pastry filled with a savory filling can be found all over the country, from street vendors to high-end restaurants. While there are many types of empanadas, perhaps the most popular filling is chicken. In this article, we will explore the history of empanadas in Argentina, the essential ingredients for making chicken empanadas, and a recipe for the perfect empanada dough.

Empanadas: The Iconic Argentine Snack

The empanada is a small pastry that is often filled with meat, cheese, vegetables, or a combination of these ingredients. It is believed that empanadas originated in Spain, but they quickly spread throughout Latin America, where each country has put its own spin on the recipe. In Argentina, empanadas are considered a national dish and are often enjoyed as a snack, appetizer, or main course.

Empanadas come in many flavors, but chicken is perhaps the most popular filling. The savory combination of chicken, onions, spices, and herbs is a crowd-pleaser and can be enjoyed by both meat-eaters and vegetarians alike. The dough of the empanada is just as important as the filling, and it can be made with a variety of flours and fats. Some empanadas are baked, while others are fried. Each region of Argentina has its own version of the empanada, so it’s worth trying a few different types to get a true taste of this iconic snack.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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