Empanadas

• 1/2 bay leaf
• 1 garlic clove, crushed
• 1/4 pound skinless, boneless chicken
• 1 medium-sized potato
• 1 large onion, chopped
• 1 tomato, peeled, seeded and chopped
• 3 garlic cloves, minced
• 1 teaspoon cumin powder
• 1/4 teaspoon paprika
• Salt and freshly ground pepper to taste
• 3 tablespoons vegetable oil
• 3 cups (approximately) vegetable oil
• 2 cups water
• 2 cups precooked white cornmeal
• 1/2 teaspoon salt
• 1 teaspoon butter at room temperature
• 1 tablespoon cornstarch or yuca starch
• 1 teaspoon bijol (optional, see note)

1. In a deep pot, place enough water to cover the chicken, and add the bay leaf and crushed garlic.
2. Bring the liquid to a boil, add chicken, reduce heat and poach for 15 minutes.
3. Remove the chicken, drain and set aside.
4. Boil the potato in lightly salted water for about 20 minutes.
5. Remove and set aside.
6. When the potato is cool enough to handle, peel it and cut it into small cubes.
7. Cut up the chicken in the same manner.
8. In a large skillet over medium-high heat, saute the onion, tomato, minced garlic, cumin, paprika, salt and pepper in vegetable oil for about 10 minutes.
9. Stir often.
10. Add the diced meat and potato, stir well, heating thoroughly.
11. Set aside.

bay leaf, garlic, skinless, potato, onion, tomato, garlic, cumin powder, paprika, salt, vegetable oil, vegetable oil, water, white cornmeal, salt, butter, cornstarch, bijol

Taken from cooking.nytimes.com/recipes/2406 (may not work)