Name: Chicken Empanada with Chorizo, Raisins, and Olives
Cook time: 1 hr
Total time: 3 hr (includes cooling)
Yield: Makes 12 servings (as part of tapas buffet)
Ingredients: 3 whole chicken legs, including thighs (2 to 2 1/4 pounds total); 1 teaspoon salt; 1/4 teaspoon black pepper; 4 1/2 tablespoons extra-virgin olive oil; 2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips; 2 large garlic cloves, minced; 2 Turkish bay leaves or 1 California; 1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired); 1/2 teaspoon Spanish smoked paprika (not hot); 1/4 cup chopped pitted green olives; 1/4 cup golden raisins; 1/2 cup dry white wine; 1/2 cup reduced-sodium chicken broth; 1 pound frozen pizza dough, thawed

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Chicken Empanada with Chorizo, Raisins, and OlivesMatthew Hranek

Cooks' notes:

• Filling can be made 2 days ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before using.
• Empanada can be made 4 hours ahead and kept, uncovered, at room temperature. If desired, reheat in a preheated 375°F oven 15 minutes.

Recipe notes

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