Achiote Chicken And Cilantro Dumplings Recipe
- 1 lb Boneless skinless chicken breasts cut into cubes
- Salt to taste
- Freshly-grnd black pepper to taste
- 1/4 c. Achiote paste
- 1/4 c. Fresh-squeezed orange juice
- 2 Tbsp. Butter
- 2 x Carrots sliced
- 2 x Celery stalks sliced
- 2 x Jalapenos split lengthwise, seeded, sliced
- 6 c. Chicken stock
- 11/2 c. All-purpose flour
- 1 Tbsp. Baking pwdr
- 3/4 tsp Salt
- 2 lrg Large eggs
- 1/2 c. Lowfat milk (about 1/2 c.)
- 1 bn Cilantro leaves minced
- Season chicken with salt and pepper.
- Place in medium bowl.
- Puree achiote paste with orange juice in blender.
- Add in to chicken.
- Toss to coat.
- Set aside.
- Heat butter in large saucepan over medium heat.
- Add in carrots and celery and saute/fry 5 min.
- Add in chicken and jalapeno and saute/fry 3 to 5 min.
- Gradually whisk in stock.
- Simmer till slightly thickened.
- Combine flour, baking pwdr and salt in large bowl.
- Whisk Large eggs in glass measuring c.. Add in sufficient lowfat milk to measure 3/4 c.. Add in minced cilantro.
- Whisk to blend.
- Add in to dry ingredients and stir till blended.
- Drop dumpling mix by rounded tablespoonfuls into bowl of iced-water.
- Using slotted spoon, transfer to chicken mix.
- Add in sufficient dumplings to cover top of stew.
- Cover and simmer till dumplings are hard to touch, turning occasionally, about 12 min.
- Ladle chicken and dumplings into bowls.
- This recipe yields 4 servings.
chicken breasts, salt, freshlygrnd black pepper, achiote paste, freshsqueezed orange juice, butter, carrots, celery, chicken, allpurpose, baking pwdr, salt, eggs, milk, cilantro
Taken from cookeatshare.com/recipes/achiote-chicken-and-cilantro-dumplings-62317 (may not work)