The Kitchn: Chicken empanadas take a seat at the table
By Hali Bey Ramdene
on
Kosher salt
2 tablespoons vegetable oil
1 pound ground chicken, preferably dark meat
1 cup small diced yellow onion
1 tablespoon smoked paprika
1 teaspoon ground cumin
3 cloves garlic, minced
1/2 cup dry white wine
1 cup low-sodium chicken broth
1/3 cup diced green olives
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