Chicken and Olive Empanadas with Chimichurri Sauce

Ingredients

• 1 1/4 cups lightly-packed parsley leaves
• 1 cup lightly-packed oregano leaves
• 1/2 cup lightly-packed cilantro leaves
• 6 cloves garlic
• 1/2 teaspoon crushed red pepper
• Kosher salt
• 1/4 cup red wine vinegar
• 3/4 cup olive oil
• 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds total)
• 2 cups low-sodium chicken broth
• A few sprigs parsley
• 1 bay leaf
• 1 tablespoon lard or vegetable oil
• 1/2 small yellow onion, diced
• Kosher salt
• 1 heaping teaspoon ground cumin
• 1/8 teaspoon crushed red pepper, minced
• 1/2 teaspoon all-purpose flour
• 1/3 cup pimento-stuffed green olives, roughly chopped
• 10 frozen empanada wrappers, thawed

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