Chicken Ropa Empanadas Recipe

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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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