Step 1

Add a tbsp of oil to a Dutch oven and sear the chicken for 5 minutes per side. Cook in batches if you have a lot. Remove the pot from heat and set to the side.

Step 2

Remove the seeds and stems from you chiles and add them into the pot along with half of an onion in quarters and two Roma tomatoes cut in fours. Cover with water about 2 cups and add a bay leaf. Bring to a boil, reduce to a simmer and let cook uncovered for 10 minutes.

Step 3

Spoon the Chiles, tomatoes and onions into the blender remove the bay leaf. Smash the garlic cloves and add them to the blender along with oregano, cinnamon, cumin, paprika and salt.

Step 4

Adding 1 cup of the water from the pot then 1 1/4 cup of chicken broth. Blend until smooth. Add this to the Dutch oven over the chicken. If necessary strain the mixture over the chicken. Turn the fire back on. Once it starts bubbling lower the heat to a simmer cover and let cook for about 30 minutes or until the chicken is cooked all the way through.

Step 5

Once cooked shredded the meat off the bone and add it back to the pot.

Step 6

Flour your surface gently roll out your primate empanada dough. (You can make it from scratch if you want. I didnt have the time lol)

Step 7

Brush the edges with egg wash in the since add cheese then chicken then onions and cilantro. Carefully fold dough over into a crescent. Using a fork crimp the edges. Fry in 350 degree oil for about 5 minutes until golden brown. Add some consume to a bowl dip and Enjoy.