Chicken Empanadas

Not yet Tested

3 Chicken Leg Quarters
2 Cups Chicken Stock
1 Small Onion, cut in half
4 Garlic Cloves Peeled and Smashed
2 Tbsp Oil
Sautee then stew ingredients, add stock, cover, simmer for about 40 minutes. Remove chicken and cool. Strain and retain any broth left in the pan, discard garlic and onions. Skin, debone and shred chicken. 

2 Tbsp Tomato Paste
2 Tbsp Sweet Paprika
2 Tbsp Mexican Dried Oregano
1 Tbsp Culantro (not Cilantro), fresh minced, omit if you hate Cilantro. Use a teaspoon of dried coriander instead. 
1/4 Tsp Cayenne Pepper
2-3 Tbsp Sofrito *
2 Tbsp fine Softassilk Cake Flour
1/4 Cup Strained Chicken Broth
1/2 Cup Spanish Green Onions, sliced
1-2 Cloves Garlic Minced
1/4 Cup diced Onions
1/4 Cup Diced ajitos 

Saute Garlic, Onions and Ajitos in oil, add Cayenne Pepper, Oregano, Paprika and Black Pepper, continue to saute for another minute, add Sofrito, stir, add flour, cook for an additional minute or two, add chicken stock, stir to incorporate, add tomato paste, stir, add chicken and olives, simmer for 15-20 Minutes.

Basic Sofrito:
2 big Spanish onions
1 head of garlic
2 small tomatoes
1 red pepper
15 leaves of recao
1 tablespoon oregano
1 teaspoon cumin
1 teaspoon sea salt
2 tablespoons olive oil
Rough chop in food processor
Put in glass jar and refrigerate