Chicken Empanadas - Empanadas de pollo

Step 1: In a large skillet over medium heat, saute in olive oil the onions, celery and bell peppers.

Step 2: Meanwhile season chicken thighs on both sides.

Step 3: When onions are translucent, make some room in the middle of the skillet and add the chicken.

Step 4: If you think the skillet is to dry add a little olive oil first.

Step 5: Cook chicken on both sides until golden.

Step 6: Turn off the heat and let is cool off.

Step 7: When is cold, take the chicken of the skillet and cut it up in very small cubes, about a 1/4 inch.

Step 8: In a bowl mix in the cut up chicken and the veggies.

Step 9: Place about 3 tbsp. filling in the center of each dough circle. Brush the margin of each round with a little warm water.

Step 10: Fold dough in half over the filling, forming a half circle, then use your fingers to gently press and seal the edges.

Step 11: Then Use a fork to seal the edges.

Step 12: Heat oven to 375°.

Step 13: Place empanadas on a baking sheet; bake until golden brown, about 20 minutes.