Yuca Empanadas with Ground Chicken

Instructions

1. In a large pot, add the peeled and cut yuca and cover it with water. Bring to a boil, then reduce heat and let simmer until the yuca is fork-tender, about 20-30 minutes.
2. Drain the cooked yuca and remove any fibrous core from the center of each piece.
3. Add the yuca and butter to a food processor and blend until the mixture becomes a smooth, pliable dough. Set aside to cool slightly.
4. In a large skillet over medium heat, add the olive oil.
5. Add the finely chopped onion and carrot, cooking until they begin to soften, about 5-7 minutes.
6. Add the ground chicken, breaking it up with a spatula, and cook until browned and fully cooked through, about 8-10 minutes.
7. Season with garlic powder and sea salt, stirring well to combine. Set the filling aside to cool.
8. On a clean surface, take a small portion of the yuca dough and press it into a disc, roughly 4-5 inches in diameter. You can use parchment paper to help with shaping if the dough is sticky.
9. Spoon about 1-2 tablespoons of the filling onto one side of the disc.
10. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Use the tines of a fork to crimp and seal the edges tightly.
11. In a deep skillet, heat about ½ inch of rice bran oil over medium heat until shimmering.
12. Carefully add the empanadas, working in batches if necessary to avoid overcrowding. Fry each empanada for about 2-3 minutes per side, or until golden brown and crispy.
13. Remove from the skillet and place on a plate lined with paper towels to drain any excess oil.
14. Serve warm with your favorite dipping sauce or a simple side salad.