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Achiote Chicken And Cilantro Dumplings

Type: Chicken, Poultry
Courses: Side dish, Soup
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozBoneless skinless chicken breasts - cut into cubes
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 59mlAchiote paste
1/4 cup 59mlFresh-squeezed orange juice
2 tablespoons 30mlButter
2   Carrots - sliced
2   Celery stalks - sliced
2   Jalapenos - split lengthwise, seeded, sliced
6 cups 1422mlChicken stock
1 1/2 cups 93g / 3.3ozAll-purpose flour
1 tablespoon 15mlBaking powder
3/4 teaspoon 3.8mlSalt
2 teaspoons 10mlEggs (large)
1/2 cup 118mlMilk - (about 1/2 cup)
1   Cilantro leaves - chopped

Recipe Instructions

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.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6333 broadcast 12-11 1996) - Downloaded from their Web-Site -


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