There's something incredibly satisfying about introducing a loved one to new flavors, especially when it involves a dish as comforting as empanadas with a Brazilian twist! After my husband fell in love with these savory pastries, I knew I had to share the secret to making my special 'frango com palmito' (chicken and heart of palm) version. It's truly a taste of Brazil right in your kitchen, and honestly, many say it's even better than the best chicken pot pie they've ever had! While empanadas are enjoyed across Latin America, Brazilian empadas (which are often baked in a muffin tin or small ramekins, more like a savory pie) and empanadas have their own distinct charm. Our fillings often feature unique ingredients like catupiry cheese, various shredded meats, and, of course, the star of this recipe: heart of palm. The dough is typically richer and flakier, creating a delightful contrast with the creamy, flavorful fillings. So, what exactly is heart of palm, and what does it taste like? If you've never tried it, you're in for a treat! Heart of palm, or 'palmito' in Portuguese, is a vegetable harvested from the inner core of certain palm trees. It has a delicate, slightly nutty, and subtly sweet flavor, often compared to artichoke hearts or sometimes even white asparagus. Its texture is tender yet firm, making it wonderful for dicing into fillings, salads, or even grilling. It's a staple in Brazilian cuisine and adds an incredible richness and unique taste that truly elevates dishes like these chicken empanadas. You can usually find canned or jarred heart of palm in brine at most supermarkets, especially in the international aisle. Once you try it in these 'Empanadas de Frango com Palmito', you might find yourself exploring other 'palmito recipes', perhaps a refreshing palmito salad or a creamy 'estrogonofe de palmito'. The combination of 'frango desfiado' (shredded chicken) and 'palmito picado' (chopped heart of palm) is a match made in culinary heaven. The tender chicken provides a hearty base, while the creamy heart of palm infuses the filling with its delicate flavor and a lovely, soft texture. When I prepare the filling, I make sure to sauté onions and garlic until fragrant, then add diced chicken thighs – they stay juicier! A blend of paprika, cumin, and a pinch of chili gives it a beautiful depth without being overly spicy. Adding fresh tomatoes and bell peppers keeps the filling moist and flavorful inside the flaky crust. Making empanadas can seem daunting, but a few simple tips can make all the difference. First, always make sure your filling is completely cooled before assembling. This prevents the dough from getting soggy and helps maintain that desired flaky texture. For the dough, I use a store-bought empanada dough, which saves time and still gives fantastic results. Once filled, crimping the edges well is key to sealing in all that deliciousness. Baking until golden brown ensures a beautiful, crispy exterior and a perfectly cooked filling. Sharing these 'Chicken + Heart of Palm Empanadas' has become a favorite kitchen adventure, and seeing the joy they bring, especially to my husband, is the best part. I hope you enjoy bringing this delicious '3 Brazilian Twists on My American Husband's Favorite' to your own table!