Chicken Empanadas

In a large pot, heat 2 tablespoons of oil over medium heat. Add the chicken breasts and cook until browned on both both sides (about 3-4 minutes per side). In the same pot, stir in the diced garlic, onion, crushed tomatoes, chipotle pepper, chicken stock, bay leaves, oregano, and one teaspoon salt. Bring the mixture to a boil, then reduce to a simmer and cook until the internal temperature of the chicken reaches 165° and the sauce is reduced by half (about 15 minutes). Remove the chicken, shred it, pour over your reduced sauce, and mix in your cilantro to finish your empanada filling. Remove Goya empanada dough from packaging and place 2 tablespoons of your filling in the center of each disc. Fold in half and then crimp the edges closed with a fork. Bake your empanadas at 375° for 15-18 minutes or until golden brown.