Chicken Piri-Piri Empanada

Piri Piri

Combine all ingredients in a saucepot. Gently simmer for 5 minutes. Remove from heat and let cool. Run through a food processor and then transfer to a small container. Seal tightly and store in the refrigerator.

Empanada Dough

Sift flour and salt into a large mixing bowl. Break up shortening into small pieces and drop into mixture. Using hands or dough cutter, blend mixture until shortening is coated and separated into pea-size lumps. Add water and incorporate into the mixture to form dough. Flour a work surface and dust your hands with flour. Form a dough ball and kneed 30 times. Divide into 3 or 4 smaller dough balls.

Lightly dust the work surface and rolling pin with flour. Roll dough from the center out until 1/8-inch thick. Use a 3-inch diameter cookie cutter to make perfect circles.
Dampen the outside edges of the circles with water.

Chicken Filling and Assembly

Preheat oven to 350 degrees F.

Make Piri-Piri sauce in advance.

In a 1-gallon zip-lock bag, combine flour and kosher salt and blend well. Add chicken thighs and coat them evenly. Heat olive oil in a large skillet over medium-high heat and brown coated chicken thighs, skin side down, for 3-4 minutes. Remove chicken from skillet and set aside. Add diced onion, garlic and 1 tablespoon prepared Piri-Piri to the skillet, stirring mixture to blend. Add chicken broth to the skillet and stir to blend. Place browned chicken on top of mixture, uncovered, and bake 30 minutes.

Chop chicken into small pieces and stir mixture. Place 1¼ tablespoons of the chicken filling in the center of each circle. Fold pastry in half over the filling and pinch together to seal. Use a fork to mark and ensure a good seal. Place empanadas on a baking tray and bake for 15-20 minutes.