Chicken Ropa Empanadas Recipe

Name: 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