Chicken Empanadas With Greek Yogurt Dipping Sauce Recipe By Tasty

CHICKEN EMPANADAS WITH GREEK YOGURT DIPPING SAUCE 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.

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.

CHICKEN KEBABS WITH GREEK YOGURT PESTO DIPPING SAUCE

Steps:

• Divide the chicken, olives, tomatoes and cheese into 4 servings. Skewer the ingredients, alternating as desired. Store in the refrigerator until ready to serve.
• Combine the yogurt with the pesto in a small bowl, and stir well to combine. Store in the refrigerator until ready to serve with the chicken kebabs.

GRILLED CHICKEN SKEWERS WITH HUMMUS-YOGURT DIPPING SAUCE

Steps:

• To make the grilled chicken skewers: Soak 8 (or more if needed) thin wooden skewers in water. Moisten the chicken with olive oil and season to taste. Thread the chicken fillets onto the skewers and grill on a hot stovetop cast-iron skillet, turning around to cook all sides.
• For dipping sauce: mix hummus, yogurt and salt together in bowl.
• To serve: Arrange the grilled chicken skewers on a platter or over bed of rice, alongside a bowl of the sauce, and lemon wedges on the side (optional).
• For the rice pilaf:.
• Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside.
• Melt the butter in a medium saucepan over medium heat. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
• Add the rinsed rice and cook, stirring occasionally, until the kernels crackle, about 2 minutes. Add the broth, water, and measured salt and stir to combine. Increase the heat to high and bring to a boil.
• Reduce the heat to low, cover with a tight fitting lid, and simmer undisturbed until the rice is tender, about 15 minutes. Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Taste and season with additional salt as needed.