1 1/4 cups lightly-packed parsley leaves
1 cup lightly-packed oregano leaves
1/2 cup lightly-packed cilantro leaves
6 cloves garlic
1/2 teaspoon crushed red pepper
1/4 cup red wine vinegar
3/4 cup olive oil
4 bone-in, skin-on chicken thighs (about 1 1/4 pounds total)
2 cups low-sodium chicken broth
A few sprigs parsley
1 bay leaf
1 tablespoon lard or vegetable oil
1/2 small yellow onion, diced
1 heaping teaspoon ground cumin
1/8 teaspoon crushed red pepper, minced
1/2 teaspoon all-purpose flour
1/3 cup pimento-stuffed green olives, roughly chopped
10 frozen empanada wrappers, thawed
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