Chicken Empanadas

In a large skillet, start by adding the chicken legs.

Add the garlic cloves, the whole peeled onion and cover everything with the water. 

Season with one bay leaf, a pinch of salt, a pinch of black pepper and cook for 10 minutes on each side.

Remove the chicken from the skillet and strain all this broth. 

Next, transfer all this chicken broth to a skillet over low heat. 

Add + 200ml of water, the wheat flour and mix everything until combined.

Transfer this dough to a large bowl, add the vegetable oil and knead well to combine.

Then, transfer the dough to a countertop and divide it into 8 equal pieces. 

Shape each of them into a ball, then set these balls aside until they reach room temperature. 

Remove the skin from the cooked chicken - separate the meat from the bones, shredding the meat. 

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the onion cut into small cubes, the crushed garlic cloves, the green and the red peppers chopped into small cubes and sauté everything until lightly golden brown.

Then, add the shredded chicken. 

Season with the salt, the black pepper, the sweet paprika and sauté everything for another 5 minutes.

Take one of the dough balls we prepared earlier and flatten it until it is not too thin nor too thick. 

Add 2 tablespoons of the filling we prepared. 

Close the dough, cut off any excess and press the edges with a fork.

Repeat this process with all the dough and the filling.

In a large skillet over medium to low heat, add enough vegetable oil to cover the bottom and let it heat up. 

And when this oil is hot, add the snacks and fry them until golden brown on both sides. 

Serve.