Chicken Ropa Empanadas Recipe

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 (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

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