How to make Empada de Frango

Why cooks start here

Empada de Frango is cooked the way festa trays cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a brazilian family cook actually puts it on the table.

Empada de Frango is a beloved staple at Brazilian festas, where it is crafted with an intuitive touch and a generous hand. Each empada is a small tribute to the art of sharing, often finding its place on tables set for gatherings filled with laughter and conversation. This home version captures the essence of the festa trays, where no measuring cups are needed for salt and the richness of fat is embraced. Bite into an empada, and you'll be greeted by a flaky, tender crust that gives way to a creamy, savory filling. The shredded chicken melds seamlessly with the briny olives and a touch of cream, seasoned just right with fine sea salt and black pepper. Each one is a small, handheld delight, perfect for enjoying at leisure or sharing among friends.