Empanada (Filling)

• 3 medium Potatoes (1 cm cubes)
• 1/2 Bell pepper (finely minced)
• 2 small Chicken thigh with bone
• 2 Onions
• 1/2 bag Raisins
• 1/4 bag Green peas (frozen is fine)
• 2 clove Garlic
• 1 tsp Cumin
• 1 tbsp Sugar (optional)

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

potatoes, bell pepper, chicken thigh, onions, raisins, green peas, clove garlic, cumin, sugar

Taken from cookpad.com/us/recipes/153696-empanada-filling (may not work)