• 2 chicken breasts, cubed
  • 2 cups hot water
  • 1 cube caldo de gallina (chicken bouillon)
  • 1 aji rojo chili pepper, cored and chopped
  • 1 medium white onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp fresh ginger, finely chopped
  • 2 tbsp curry powder (or to taste)
  • 1 tsp turmeric powder
  • 1 package Super/MegaMaxi masa para empanadas (empanada dough)
  • 3 cups vegetable oil


1. In a large skillet or wok, brown the chicken in two tablespoons of vegetable oil.

2. Dissolve the bouillon cube in hot water and pour over cooked chicken.

3. Stir in the aji rojo, onion, garlic, ginger, curry, and turmeric.

4. Bring to a boil, then simmer until the liquid has evaporated and you can shred the chicken with a fork.

5. Spoon the hot chicken filling into a bowl and let cool.

6. Clean your skillet or wok and heat the vegetable oil in it. Vegetable oil must be heated to below its smoking point.

7. Gently peel a room-temperature SuperMaxi empanada wrapper from the stack of wrappers and place it on a wooden cutting board.

8. Spoon chicken filling into half the wrapper. Be sure to leave the edges of the wrapper free of filling.

9. Fold the other half of the wrapper over the chicken filling.

10. Use the tines of a fork, press the edges of the wrapper together to form a half-moon pie.

11. Using a slotted spoon, place the empanada into the hot oil and fry until one side is golden. Flip and fry the other side.

12. Place the fried empanada on a plate lined with paper towels, to absorb the excess oil.

13. Serve with Ole aji con maracuya.


Empanada wrappers (masa para empanadas) must be at room temperature or they’ll be too stiff to peel and fold. Take them out of the fridge at least one hour before you need them.

If your vegetable oil is at its proper temperature, empanadas will float to the surface when they are fried to perfection. If your oil is not hot enough, empanadas will sit at the bottom of your skillet or wok and turn into greasy lumps.