3 skinless, boneless chicken breast halves
1 pound bacon, diced
1 large onion, diced
2 celery stalks, juiced
2 cloves garlic, minced
1/2 (6 ounce) can tomato paste
1 (15 ounce) can chicken broth
1/4 cup maraschino cherry juice concentrate
1 cup ketchup
1 teaspoon cornstarch
Place chicken in a glass dish or bowl, and place empanadas around the edges. Crush bacon with a spoon. Tuck in second side of chicken; crack open.
Heat canola oil in deep skillet or wok over medium-high heat. Slowly pour bacon grease over chicken. Cook and stir for few minutes, removing chicken and cutting meat.
Stir chicken and bacon grease into chicken tissue with liver or bone. Cook over low heat for 3 to 4 minutes, stirring frequently. Reduce heat to medium; cover, and cook and stir for 5 minutes. Stir in tomato paste, broth, tomato, cherry juice concentrate, ketchup, and cornstarch.