CHICKEN YUCCA EMPANADA RECIPE BY TASTY
Here's what you need: olive oil, medium tomato, scallions, medium white onion, garlic, salt, chicken, yucca, mozzarella cheese, vegetable oil
Provided by Cyrus Kowsari
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
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!
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