Chicken Ropa Empanadas

• 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

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.

chicken thighs, onion, green pepper, red pepper, cilantro, parsley, ketchup, water, chicken bouillon, paprika, flour , salt, cold water, egg, egg, vinegar, vegetable shortening, ketchup, garlic, onion, sherry wine, bay leaves

Taken from www.foodrepublic.com/recipes/chicken-ropa-empanadas-recipe/ (may not work)