-
1
Break the joints of the boned chicken thigh, roughly mince the onion, and halve and crush the garlic.
-
2
Fill a pot with water and add the ingredients from Step 1.
-
3
Add 1 teaspoon of salt and boil for 20 minutes.
-
4
In a separate pot, add the potatoes and fill with just enough water to submerge them.
-
5
Cover with a lid and boil.
-
6
Once they boil to a tenderness with firm insides, drain the water.
-
7
In a separate pot, add the bell pepper and fill with just enough water to cover them.
-
8
Boil until the liquid evaporates.
-
9
Take out the boiled meat from Step 2.
-
10
Remove the skin and mince.
-
11
Tear apart the chicken with a fork.
-
12
Heat a frying pan and cook the onion in 1 tablespoon of oil.
-
13
Add the pepper to Step 6 and stir-fry.
-
14
Add the minced chicken skin, the cumin, and the chicken meat.
-
15
Add the raisins and the green peas, and continue to stir-fry.
-
16
Heat up the soup from Step 2, skim off any scum that rises to the surface, strain through a strainer, and pour in just enough to cover the ingredients.
-
17
Lastly, add the potatoes.
-
18
Taste and add 1 tablespoon of sugar, if necessary.
-
19
It's fine if there is still some soup left.
-
20
This completes the empanada filling.
