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Feb 2004 issue recipe for Mexican Chicken & Dump - mhawley - 02-11-2007
I've lost my recipe for the Mexican Chicken and Dumplings published in the Feb 2004 issue. Does anyone have it?
Re: Feb 2004 issue recipe for Mexican Chicken & Dump - Ron - 02-11-2007
Mexican-Style Chicken and Dumpling
(Cuisine at home, February 2004, Issue 43, p. 17)
Makes: About 8 Cups Total Time: 1 1/2 Hours Rating: Intermediate
For the Chicken —
Cut into Pieces:
1 1/2 lb. boneless, skinless chicken thighs
Dredge in; Brown in 2 T. Vegetable Oil:
1/2 cup all-purpose flour
2 t. kosher salt
1/2 t. ground cumin
1/2 t. chili powder
1/2 t. black pepper
Sweat in 1 T. Vegetable Oil:
1 cup yellow onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 t. garlic, minced
2 bay leaves
1 canned chipotle chile in adobo, minced
Deglaze with:
1/4 cup dry white wine
Stir in:
Remaining dredging flour
Gradually Add; Braise:
1 qt. low-sodium chicken broth
1 can (14.5 oz.) diced tomatoes with juice
Stir in:
Browned chicken
1/2 cup canned black beans,drained, rinsed
1/2 cup frozen corn kernels
1 t. chopped fresh oregano
Juice of 1/2 a lime
For the Dumplings —
Blend:
3/4 cup all-purpose flour
3/4 cup masa harina
1 can (4.5 oz.) diced mild green chiles
3 T. Parmesan cheese, grated
2 T. sugar
2 1/2 t. baking powder
1 t. kosher salt
1/2 t. white pepper
Heat:
2/3 cup whole or 2% milk
3 T. unsalted butter
Preheat oven to 375° with rack in the center.
Cut chicken into large pieces. Combine flour and seasonings in a resealable plastic bag.
Dredge chicken in flour, shaking off excess. In a deep ovenproof pot, heat 1 T. oil over med.-high heat. Brown half the chicken; transfer to a plate. Brown the rest in 1 T. oil; remove. Reduce heat to medium.
Sweat vegetables, garlic, bay leaves, and chile in oil until softened, 5 minutes.
Deglaze with wine; simmer until nearly evaporated.
Stir in flour to coat vegetables.
Gradually add broth and tomatoes. Cover pot and transfer to the oven; cook for 20 minutes.
Stir in chicken, beans, corn, herbs, and lime juice before adding dumplings. Bring stew to a simmer on the stove, then place dumplings on top. Cover and return stew to the oven; cook until dumplings are done, about 20 minutes.
Blend dry ingredients for dumplings in a mixing bowl.
Heat milk and butter until butter melts; blend into dry ingredients. Shape, then drop dumplings onto the simmering stew. Braise in oven until dumplings are cooked through, about 20 minutes. Stir in chicken, beans, corn, herbs, and lime juice before adding dumplings. Bring stew to a simmer on the stove, then place dumplings on top. Cover and return stew to the oven; cook until dumplings are done, about 20 minutes. Serve with garnishes on the side for each person to add to their stew as desired.
A little chipotle goes a long way — they're spicy. You can freeze any leftover chiles to use later.
Nutrition Information (Per 1 cup):
416 calories 38% calories from fat 17g total fat 41g carb. 1548mg sodium 5g fiber
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© August Home Publishing Company
www.CuisineAtHome.com
Re: Feb 2004 issue recipe for Mexican Chicken & Dump - Roxanne 21 - 02-11-2007
WELCOME mhawley!!! Hope to see you again------we are a nice bunch to hang out with----
YAYYYY---Ron--- you beat us to it----
Re: Feb 2004 issue recipe for Mexican Chicken & Dump - mhawley - 02-11-2007
WOW! That was fast. Thanks a million!