Chicken Ropa Empanadas

Name: Chicken Ropa Empanadas
Ingredients: 2 1/2 pounds chicken thighs; 1 pound Spanish onion, julienned; 1/2 pound green pepper, julienned; 1/2 pound red pepper, chopped; 1/4 bunch cilantro, chopped; 1/4 bunch parsley, chopped; 1/2 quart Chipotle Ketchup (see recipe below); 1 quart water; 3/4 ounce chicken bouillon; 1/4 cup Hungarian Paprika; 3 cups flour + more for kneading; 1 teaspoon salt; 1/2 cup cold water; 1 egg; 1 egg white; 1 teaspoon vinegar; 3 tablespoons vegetable shortening; 1 can (7 ounces) chipotle in adobo sauce; 28 1/2 ounces ketchup; 1 ounce garlic; 6 ounces Spanish onion; 1 cup sherry wine; 2 whole bay leaves

23 ingredients

10 steps

Ingredients

2 1/2 pounds chicken thighs
1 pound Spanish onion, julienned
1/2 pound green pepper, julienned
1/2 pound red pepper, chopped
1/4 bunch cilantro, chopped
1/4 bunch parsley, chopped
1/2 quart Chipotle Ketchup (see recipe below)
1 quart water
3/4 ounce chicken bouillon
1/4 cup Hungarian Paprika
3 cups flour + more for kneading
1 teaspoon salt
1/2 cup cold water
1 egg
1 egg white
1 teaspoon vinegar
3 tablespoons vegetable shortening
1 can (7 ounces) chipotle in adobo sauce
28 1/2 ounces ketchup
1 ounce garlic
6 ounces Spanish onion
1 cup sherry wine
2 whole bay leaves

Directions

1

In a large skillet sear the chicken until golden brown; then remove the thighs.
2

Discard the oil from pan and deglaze with stock (base & water.)
3

Add half the chipotle ketchup and place the chicken thighs back into the skillet.
4

Add the paprika and cook until tender and falling apart.
5

This should take about 30 minutes.
6

Remove the thighs from the liquid and shred.
7

Add the remaining ketchup to the liquid and reduce by half.
8

In another skillet, cook the peppers and onion until soft.
9

Add the shredded chicken, and reduction, and finish with herbs.
10

This final step is to combine the flavors.