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Chicken Empanada with Chorizo, Raisins, and Olives
Ingredients
  • 3 whole chicken legs, including thighs (2 to 2 ¼ pounds total)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4 ½ tablespoons extra-virgin olive oil
  • 2 large onions, halved lengthwise, then cut lengthwise into ¼-inch-wide strips
  • 2 large garlic cloves, minced
  • 2 Turkish bay leaves or 1 California
  • ⅓ cup finely diced Spanish chorizo (cured spiced pork sausage; 1 ½ oz; casings discarded if desired)
  • ½ teaspoon Spanish smoked paprika (not hot)
  • ¼ cup chopped pitted green olives
  • ¼ cup golden raisins
  • ½ cup dry white wine
  • ½ cup reduced-sodium chicken broth
  • 1 pound frozen pizza dough, thawed
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