GR
EN
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THE EXPERIENCE
THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed
45 minutes
INGREDIENTS
500 g chicken breast
150 g corn
15 cherry tomatoes
200 g DODONI Strained Yoghurt
½ tsp sugar
Salt
Pepper
Oil
Paprika
2 spring onions
½ tsp garlic powder
Parsley (optional)
6 Tortillas
PREPARATION 
Cut the chicken into small pieces.
Heat the oil in a pot and cook the chicken pieces until golden brown all over.
EXECUTION 
Finely chop the spring onions and sauté them together with the chicken.
Once they soften, mash the cherry tomatoes and add them to the pot to boil with the chicken. Add sugar, salt, pepper, paprika, garlic powder and simmer on low heat for about 10-15 minutes depending on the size of your chicken pieces. If all liquids evaporate, add 4-5 tbsp water. Turn off the heat and let sit for an additional 10 minutes. Add the corn and Yoghurt and mix well. Add freshly chopped parsley if desired. Next, cut the tortillas in half. Take a tortilla, wrap it to form a cone shape and fasten it with a toothpick. Stuff the tortillas with the chicken stuffing mixture.
Serve the cones in small glasses. Optionally, add a little Yoghurt as topping and sprinkle with paprika.
