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Chicken Yucca Empanada

These fried empanadas are stuffed with shredded chicken and yucca, then served with a tangy cilantro dipping sauce. A delicious Latin-American dish that is perfect for any occasion.

Tasty Team
81% would make again
Chicken Yucca Empanada


for 6 servings

  • olive oil
  • 1 medium tomato, chopped
  • 5 scallions, chopped
  • ½ medium white onion, chopped
  • 8 cloves garlic
  • salt, to taste
  • 1 lb chicken (455 g), cooked, shredded
  • 8 cups yucca (1.6 kg), cooked
  • 6 slices mozzarella cheese, halved
  • 3 cups vegetable oil (720 mL), for frying


  1. 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.
  2. Add the chicken, and cook for 5 minutes or until the chicken is warmed through.
  3. For the dough, mash the cooked yucca with a fork in a large bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Enjoy!
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Chicken Yucca Empanada