Chicken Yucca Empanada Recipe By Tasty Recipes

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AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)



Authentic Chicken Empanadas (Empanadas de Pollo) image

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!

Provided by NatalieC

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h10m

Yield 12

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil
2 tablespoons vegetable oil
1 pound shredded, cooked chicken
½ medium onion, diced
½ green bell pepper, diced
⅛ cup chopped fresh cilantro
⅛ cup sliced green olives
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
1 tablespoon tomato paste
salt and ground black pepper to taste
1 cup vegetable oil for frying

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.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g

CHICKEN YUCCA EMPANADA RECIPE BY TASTY



Chicken Yucca Empanada Recipe by Tasty image

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

olive oil
1 medium tomato, chopped
5 scallions, chopped
½ medium white onion, chopped
8 cloves garlic
salt, to taste
1 lb chicken, cooked, shredded
8 cups yucca, cooked
6 slices mozzarella cheese, halved
3 cups vegetable oil, for frying

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!

EASY CHICKEN EMPANADAS



Easy Chicken Empanadas image

A definite party pleaser, these easy chicken empanadas (pastelillos as Puerto Ricans call them) are so delicious! I promise that you will receive rave reviews. They are so tasty with the right amount of heat to them. I don't like spicy items and this recipe is perfection balancing flavor and spice. Enjoy!

Provided by Elvita

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 35m

Yield 10

Number Of Ingredients 9

2 cups shredded cooked chicken, or more to taste
2 cups shredded Mexican cheese blend
1 (4 ounce) jar chopped pimento peppers
1 (4 ounce) can diced green chiles
1 onion, finely chopped
2 tablespoons mayonnaise
1 jalapeno pepper, diced, or more to taste
10 frozen empanada discs, thawed
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.3 g, Cholesterol 47.9 mg, Fat 24.3 g, Fiber 1.8 g, Protein 17.2 g, SaturatedFat 8.6 g, Sodium 554.2 mg, Sugar 1.7 g

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