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Categories:
chicken breasts achiote paste freshly squeezed orange juice butter carrots celery stalks jalapenos chicken stock flour baking powder salt eggs milk cilantro
Viewed: 7 - Published at: 2 years agoIngredients
- 1 pound boneless skinless chicken breasts, cut into cubes
- 1/4 cup achiote paste
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons butter
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 jalapenos, split lengthwise, seeded, sliced
- 6 cups chicken stock
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1/2 cup (about) milk
- 1 bunch 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.
