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Achiote chicken and cilantro dumplings recipe

Achiote chicken and cilantro dumplings recipe

By Galyna Shapoval
0’ Prep time
0’ Cook time
0’ Total time
570 Calories
4 Serving
Galyna Shapoval 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.

Ingredient

  • Achiote paste
    Achiote paste
  • Cilantro leaves
    Cilantro leaves
  • Stalks
    Stalks
  • (about) milk
    (about) milk
  • Freshly squeezed orange juice
    Freshly squeezed orange juice
  • Butter
    Butter
  • Eggs
    Eggs
  • Salt
    Salt
  • All-purpose flour
    All-purpose flour
  • Boneless skinless chicken breasts
    Boneless skinless chicken breasts
  • Baking powder
    Baking powder
  • Chicken stock
    Chicken stock
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