Chicken Yucca Empanada Recipe By Tasty

Steps:

• In a large heavy bottom pot, add olive oil and brown ground chicken over medium high heat until cooked through and nicely browned - about 5-7 minutes.
• Add spices and stir to combine. Add onion, garlic, peppers and season with salt and pepper. Continue cooking until onion is softened, about 5 minutes. Add tomato paste and diced tomatoes - stir to combine.
• Cook for 7-10 minutes, stirring constantly. Remove from heat and allow it to come to room temperature.
• Make the yogurt sauce by adding all ingredients to a blender and blitzing until smooth, chill until serving.
• Lay out your empanada shells and place a small piece of mozzarella in the center of each one.
• Spoon a tablespoon or so of filling into each shell on top of the mozzarella - you want to be sure to not overfill or they will not close properly. Then, fold over the sides of the dough, and use a fork to crimp closed.
• Add canola oil to a steep sided pot suitable for frying, and bring up 350°F.
• Once heated adequately, carefully add 2-3 empanadas to the oil and fry up until golden brown.
• Use a slotted spoon to remove from oil and onto a paper towel lined sheet tray to catch oil.
• Sprinkle with salt while coming out of the oil and still hot to get it to stick.
• Allow to cool slightly before serving. Empanadas can be held in a 300 degree oven to be kept warm for 10-15 minutes prior to service.

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Steps:

• Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.
• Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.