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Chicken Ropa Empanadas

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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
  • 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
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Published 2014-09-09 12:32:24 (2 years ago).

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