News 12's Tina Redwine is joined by Chef Kamal from Harlan Publick in Norwalk to make empanadas.  

1 lb. boneless skinless chicken thighs

2 tbsp. jerk marinade (recipe to follow)

1 egg (beaten)

10 pieces empanada wrappers

3 pieces Scotch Bonnet or Habanero Peppers

1 bunch scallions (rough chop)

1 cup thyme leaves

½ cup lite soy sauce

2 tbsp. paprika

1 tbsp. ground allspice

1 tbsp. ground black pepper

2 tbsp kosher salt

Place all ingredients in a food processor and puree until combined. Set aside.

Yields 1 ½ cups.

Rub chicken with marinade; let sit overnight in refrigerator.

Grill chicken on both sides, then transfer to a baking dish and cover.   

Cook in an oven at 325 degrees for 45 mins.

Let chicken cool, then shred and mix with the remaining liquid in pan.

Place 3 tablespoons of chicken in the center of empanada wrapper, brush edges with beaten egg then fold over to create a half moon. Use a fork to create a seal.

Fry empanadas to a golden-brown color for 3-4 mins at 350 degrees. Serve while hot.