Achiote Chicken and Cilantro Dumplings
Keys: Soups Stews Chicken Dumplings Poultry Herbs
Yield: 4
Ingredients:
1 lb Boneless skinless chicken breasts cut into cubes
Salt to taste
Freshly-ground black pepper to taste
1/4 cup Achiote paste
1/4 cup Fresh-squeezed orange juice
2 tbl Butter
2 x Carrots sliced
2 x Celery stalks sliced
2 x Jalapenos split lengthwise, seeded, sliced
6 cup Chicken stock
1 1/2 cup All-purpose flour
1 tbl Baking powder
3/4 tsp Salt
2 lrg Eggs
1/2 cup Milk (about 1/2 cup)
1 bn Cilantro leaves chopped
Method:
Season chicken with salt and pepper. Place in medium bowl. Puree achiote
paste with orange juice in blender. Add to chicken. Toss to coat. Set
aside.
Melt butter in large saucepan over medium heat. Add carrots and celery
and saute 5 minutes. Add chicken and jalapeno and saute 3 to 5 minutes.
Gradually whisk in stock. Simmer until slightly thickened.
Combine flour, baking powder and salt in large bowl. Whisk eggs in glass
measuring cup. Add enough milk to measure 3/4 cup. Add chopped cilantro.
Whisk to blend. Add to dry ingredients and stir until blended.
Drop dumpling mixture by rounded tablespoonfuls into bowl of iced-water.
Using slotted spoon, transfer to chicken mixture. Add enough dumplings
to cover top of stew. Cover and simmer until dumplings are firm to
touch, turning occasionally, about 12 minutes. Ladle chicken and
dumplings into bowls.
This recipe yields 4 servings.
~Angelique~
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