Achiote Chicken And Cilantro Dumplings

Recipe Ingredients

1 lb	454g / 16oz	Boneless skinless chicken breasts - cut into cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Achiote paste
1/4 cup	59ml	Fresh-squeezed orange juice
2 tablespoons	30ml	Butter
2		Carrots - sliced
2		Celery stalks - sliced
2		Jalapenos - split lengthwise, seeded, sliced
6 cups	1422ml	Chicken stock
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 tablespoon	15ml	Baking powder
3/4 teaspoon	3.8ml	Salt
2 teaspoons	10ml	Eggs (large)
1/2 cup	118ml	Milk - (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.

Source:
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 - http://www.foodtv.com

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9 (2 votes)

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