Argentinean Empanadas

By carvalhohm

Ingredients

• 1 tbsp. Extra Virgin Olive Oil
• 4 bone-in, skin-on chicken thighs (about 2½ lbs.)
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• 1 pkg. (3.5 oz.) Chorizo, finely chopped
• ½ onion, finely chopped (about ¾ cup)
• 1 tsp. Minced Garlic, or 2 cloves garlic, finely chopped
• ½ tsp. paprika
• ¼ cup Manzanilla Olives Stuffed with Minced Pimientos, chopped (about 12 olives)
• ¼ cup raisins
• 1 packet Chicken Flavored Bouillon mixed with 1 cup water
• 1 packet (11.6 oz.) GOYA® Tapas Hojaldradas - Dough for Turnover Pastries, thawed
• All-purpose flour, for rolling out dough
• 1 egg, lightly beaten with 1 tsp. water

Details

Preparation time 10mins
Cooking time 80mins

Preparation

Step 1

Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Add chicken to skillet skin side-down. Cook, flipping once, until golden brown on both sides, about 8 minutes; transfer to plate. Add chorizo and onions to same skillet. Cook, stirring occasionally, until chorizo is warmed through and onions are soft, about 4 minutes. Stir in garlic and paprika, cook until fragrant, about 30 seconds more. Add olives, raisins and chicken bouillon mixture to skillet; bring to boil. Add chicken skin side-up. Tightly cover skillet; reduce heat to low. Simmer, covered, until chicken is cooked through, about 20 minutes. Remove skillet from heat.

Transfer chicken to cutting board; reserve sauce in pan. Remove and discard skin and bones. Shred chicken; transfer to skillet with sauce, mixing to combine. Cook over medium heat until sauce reduces and blends into chicken, about 5 minutes more. Transfer chicken mixture to heat-proof bowl. Let sit until steam subsides. Refrigerate until cold.

(Note: Chicken filling can be stored covered in refrigerator for up to 5 days).