Season the chicken thighs with 1 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a heavy skillet or Dutch oven over medium-high heat. Brown chicken on both sides until golden, about 3 minutes per side. Remove chicken and set aside.

Sauté aromatics

Lower heat to medium. Add chopped onion to the same pot and cook until softened and translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in the tomato paste, chopped chipotle peppers, smoked paprika, cumin, and oregano. Cook 1 minute to bloom the spices. Pour in 1 cup chicken broth and scrape any browned bits from the bottom of the pan.

Braise

Return browned chicken to the pot. Add lime juice, remaining salt and pepper, and bay leaf if using. Bring to a simmer, then cover and reduce heat to low. Braise gently until chicken is very tender and shreds easily, about 40–50 minutes. (Alternatively, transfer to a 300°F/150°C oven covered and bake 40–50 minutes.)

Shred and concentrate

Remove chicken and shred with two forks. Skim and discard bay leaf. If the braising liquid is very thin, simmer uncovered for 5–8 minutes to concentrate. To thicken slightly, mix 1 tsp cornstarch with 1 tbsp cold water and whisk into simmering sauce until glossy. Return shredded chicken to the sauce and toss to coat. Adjust seasoning to taste.

Cool filling

Allow the chipotle chicken filling to cool to room temperature before assembling empanadas so it does not soften the dough.

Empanada Dough & Assembly

Make dough

In a large bowl whisk together 2.5 cups flour, 1 tsp salt and 1 tsp sugar. Cut in cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. In a small bowl whisk the egg with 1 tsp vinegar and the ice water. Add the liquid mixture a few tablespoons at a time, mixing lightly until dough just comes together (you may not need all the water). Press into a disk, wrap in plastic, and chill for at least 30 minutes.

Roll and cut

Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough to about 1/8-inch thick. Using a 4.5–5 inch round cutter (or a bowl), cut circles and transfer to a parchment-lined baking sheet. Gather scraps, re-roll and cut until all dough is used.

Fill empanadas

Spoon about 2–3 tablespoons of cooled chipotle chicken onto the center of each dough circle, leaving a 1/2-inch border. Do not overfill. If filling seems very wet, drain excess liquid or first thicken as directed above.

Seal

Brush the edge of the dough with a little egg wash (beat 1 egg with 1 tbsp water). Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork to ensure a tight seal and create a decorative edge.

Egg wash and bake

Place empanadas on the baking sheet about 1 inch apart. Brush tops with egg wash or melted butter for a golden finish. Cut a small slit in the top of each empanada to vent steam. Bake in the preheated oven for 18–22 minutes, until golden brown.

Cool slightly

Remove from oven and let empanadas rest 5 minutes on the pan before serving so the filling sets slightly.

Avocado Lime Crema

Blend crema

In a blender or food processor combine the ripe avocado, 1/2 cup sour cream, 2 tbsp lime juice, 2 tbsp chopped cilantro, 1/2 tsp minced garlic, and 1/2 tsp salt. Pulse until smooth, adding up to 2 tbsp water to reach a pourable drizzling consistency. Taste and adjust salt or lime as needed.

Chill

Transfer crema to a bowl and chill until ready to serve. It will firm slightly in the refrigerator; whisk before serving if needed.

To Serve

Arrange warm empanadas on a platter, drizzle or serve with avocado lime crema on the side. Garnish with chopped cilantro and lime wedges. Serve immediately.