Chicken Yucca Empanada Recipe By Tasty Food

SPICY CHICKEN EMPANADAS

Steps:

• For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours.
• For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool.
• To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
• Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.

CHICKEN YUCCA EMPANADA RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pan over medium heat until shimmering. Add the tomato, scallions, onion, garlic, and salt, and cook, stirring occasionally.
• Add the chicken, and cook for 5 minutes or until the chicken is warmed through.
• For the dough, mash the cooked yucca with a fork in a large bowl.
• Roll a 4-inch (10-cm) ball of yucca and place in the center of a piece of plastic wrap. Add another piece of plastic wrap over the dough and flatten to create a small circle. Roll out to a 6-inch (15-cm) round.
• Scoop 3 tablespoons of the chicken mixture onto the dough and add a couple of pieces of mozzarella over the chicken mixture. Fold over the dough to form an empanada and seal the edges. Repeat with the rest of the dough and filling.
• Heat 2 inches (5 cm) of oil in a large pan over high heat to 350ºF (180ºC). Place the empanadas in the oil and cook for 2-3 minutes or until brown on both sides.
• Enjoy!

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

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.

CHEESY CHICKEN EMPANADAS

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
• Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
• In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
• Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
• Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
• Serve the chicken empanadas with the Chili Lime Dipping Sauce.
• Combine the yogurt, chipotle and lime zest and juice in a bowl.