Chicken Ropa Empanadas
- 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
- Produce
- Bay leaves, whole (2)
- Cilantro (1/4 bunch)
- Garlic (1 ounce)
- Green pepper (1/2 pound)
- Parsley (1/4 bunch)
- Spanish onion (1 3/8 pound)
- Meat
- Chicken thighs (2 1/2 pounds)
- Canned Goods
- Chicken bouillon (3/4 ounce)
- Condiments
- Chipotle in adobo sauce (1 can)
- Chipotle ketchup (1/2 quart)
- Ketchup (28 1/2 ounces)
- Vinegar (1 teaspoon)
- Cooking & Baking
- Flour + more (3 cups)
- Hungarian paprika (1/4 cup)
- Red pepper (1/2 pound)
- Salt (1 teaspoon)
- Vegetable shortening (3 tablespoons)
- Drinks
- Water (1 1/8 quart)
- Refrigerated
- Egg (1)
- Egg white (1)
- Beer, Wine & Liquor
- Sherry wine (1 cup)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published December 28, 2011 (1 year ago).
51 people saved this recipe.
