Sear chicken thighs in a large skillet until golden brown; then remove.

Discard the oil from the pan and deglaze with chicken stock (chicken bouillon & water).

Add half of the chipotle ketchup to the skillet.

Return the chicken thighs to the skillet and add paprika.

Cook until the chicken is tender and falling apart (about 30 minutes).

Remove the chicken thighs from the liquid and shred.

Add the remaining chipotle ketchup to the liquid and reduce by half.

In a separate skillet, cook the peppers and onion until softened.

Add the shredded chicken, reduced sauce, cilantro, and parsley.

Combine all ingredients in a bowl to cool.

Mix together flour, salt, shortening, cold water, egg, egg white and vinegar.

Knead until the dough is supple and flexible.

Roll out the dough and use a cookie cutter to get the desired shape.

Add chicken mixture to the circle and fold over to create a seal.

Bake until empanadas are done.