Empanada (Filling)

Directions

1. 1
   Break the joints of the boned chicken thigh, roughly mince the onion, and halve and crush the garlic.
2. 2
   Fill a pot with water and add the ingredients from Step 1.
3. 3
   Add 1 teaspoon of salt and boil for 20 minutes.
4. 4
   In a separate pot, add the potatoes and fill with just enough water to submerge them.
5. 5
   Cover with a lid and boil.
6. 6
   Once they boil to a tenderness with firm insides, drain the water.
7. 7
   In a separate pot, add the bell pepper and fill with just enough water to cover them.
8. 8
   Boil until the liquid evaporates.
9. 9
   Take out the boiled meat from Step 2.
10. 10
    Remove the skin and mince.
11. 11
    Tear apart the chicken with a fork.
12. 12
    Heat a frying pan and cook the onion in 1 tablespoon of oil.
13. 13
    Add the pepper to Step 6 and stir-fry.
14. 14
    Add the minced chicken skin, the cumin, and the chicken meat.
15. 15
    Add the raisins and the green peas, and continue to stir-fry.
16. 16
    Heat up the soup from Step 2, skim off any scum that rises to the surface, strain through a strainer, and pour in just enough to cover the ingredients.
17. 17
    Lastly, add the potatoes.
18. 18
    Taste and add 1 tablespoon of sugar, if necessary.
19. 19
    It's fine if there is still some soup left.
20. 20
    This completes the empanada filling.