Empanada (Filling)

1. 1

   Break the joints of the boned chicken thigh, roughly mince the onion, and halve and crush the garlic.

2. 2

   Fill a pot with water and add the ingredients from Step 1.

3. 3

   Add 1 teaspoon of salt and boil for 20 minutes.

4. 4

   In a separate pot, add the potatoes and fill with just enough water to submerge them.

5. 5

   Cover with a lid and boil.

6. 6

   Once they boil to a tenderness with firm insides, drain the water.

7. 7

   In a separate pot, add the bell pepper and fill with just enough water to cover them.

8. 8

   Boil until the liquid evaporates.

9. 9

   Take out the boiled meat from Step 2.

10. 10

    Remove the skin and mince.

11. 11

    Tear apart the chicken with a fork.

12. 12

    Heat a frying pan and cook the onion in 1 tablespoon of oil.

13. 13

    Add the pepper to Step 6 and stir-fry.

14. 14

    Add the minced chicken skin, the cumin, and the chicken meat.

15. 15

    Add the raisins and the green peas, and continue to stir-fry.

16. 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. 17

    Lastly, add the potatoes.

18. 18

    Taste and add 1 tablespoon of sugar, if necessary.

19. 19

    It's fine if there is still some soup left.

20. 20

    This completes the empanada filling.

* Per serving · 4 servings · Values may vary.