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Chicken Ropa Vieja Empanadas

IngredientsPoultry, Vegetables
Day PartDinner, Lunch
Menu PartAppetizer/Small Plate
Cuisine TypeSpanish
Chicken Ropa Vieja Empanadas

Global-Latino small plates and dazzling cocktails mingle with cutting-edge art and live music at this Miami hotspot. The menu focuses on affordable casual dishes designed to be mixed and matched, like these Chicken Ropa Vieja Empanadas with cilantro crema.


Chipotle Ketchup:
1 can (7 oz.) chipotles in adobo sauce
28 1/2 oz. ketchup
3/4 oz. garlic cloves
6 oz. Spanish onion, roughly chopped
1 cup sherry
2 bay leaves

Chicken Ropa Vieja:
2 1/2 lb. chicken thighs
1 qt. water
3/4 oz. chicken base
1/2 qt. chipotle ketchup (see above)
1/4 cup smoked sweet paprika
1/4 cup Hungarian paprika
1/2 lb. green peppers, julienned
1/2 lb. red peppers, julienned
1 lb. Spanish onions, julienned
1/4 bunch fresh cilantro, chopped
1/4 bunch fresh parsley, chopped

Empanada Dough:
1/2 cup cold water
1 egg
1 egg white
1 tsp. vinegar
3 cups flour (plus a little extra for kneading)
1 tsp. salt
3 tbsp. shortening


  1. Prepare Chipotle Ketchup: In saucepan, combine all ingredients; bring to a simmer. Cook until vegetables are soft. Cool slightly and puree in food processor or blender. Refrigerate until ready to use.
  2. Prepare Chicken Ropa Vieja: In large skillet, sear chicken thighs until golden brown; remove thighs. Meanwhile, combine water and chicken base to make stock. Remove oil from pan and deglaze with stock.
  3. Add half the Chipotle Ketchup to pan and mix well. Return chicken thighs to pan and add paprika. Cook until chicken falls apart, about 30 min.
  4. Remove thighs from liquid and shred; add remaining ketchup to liquid and reduce by half.
  5. In another skillet, cook peppers and onion until soft. Add shredded chicken and reduced liquid; finish with herbs. This final process is to combine flavors only.
  6. Prepare Empanada Dough: In large bowl, beat water, egg, egg white and vinegar together. In a separate bowl, combine the 3 cups flour and salt. Cut shortening into flour mix with a pastry blender or two butter knives. Make a well in center and pour in liquid ingredients. Mix with a fork until stiff dough forms.
  7. Turn dough out onto lightly floured surface. Knead just until flour is incorporated and dough is smooth.
  8. Wrap dough in plastic and refrigerate for at least 1 hr., but never more than 24 hr.
  9. Cut dough in half and sprinkle with flour. On lightly floured surface, roll out dough 1/8-in. thick. Cut into disks with 6-in. cookie cutter.
  10. Place 1 to 1 ½ oz. Ropa Vieja filing in center of each disk. Brush one edge with beaten egg yolk; fold disk over to connect edges and form a half moon, enclosing filling. Press edges together; crimp with fork to seal.
  11. Pan fry or deep fry the empanadas until golden brown, turning once if pan-frying.

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