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Zesty chicken and dumplings
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| Artist: |
_ |
| Categories: |
Chicken, Poultry, Side-dishes |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| | Boneless skinless chicken br | | 1 1/2
| quart | Water | | 1/2
| tsp | Salt | | 3
| tbsp | Unsalted butter | | 1
| med | Onion, chopped | | 2
| | Cl Garlic, minced | | 1
| tsp | Cumin | | 1/4
| cup | Flour | | 1 1/2
| cup | Chicken broth, (canned) | | 4
| oz | Green chilies, diced | | 1/2
| cup | Half and half | | | Salt, to taste | | 4
| | 8-inch flour tortillas, cut |
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Procedures:
| 1 | Cook chicken in water and salt for 45 minutes to 1 hour. | | 2 | Remove and cool. | | 3 | Strain and reserve ?cup broth. | | 4 | When chicken is cool, cut into chunks. | | 5 | Melt butter in saucepan. | | 6 | Add onion, garlic, and cumin; cook until onion is tender. | | 7 | Stir in flour. | | 8 | Gradually add broth. | | 9 | Cook and stir until thickened and smooth. | | 10 | Add green chilies. | | 11 | Stir in half and half. | | 12 | Season with salt. | | 13 | Add reserved chicken and bring mixture to a simmer. | | 14 | Drop tortillas into simmering chicken mixture. | | 15 | Cover and turn off heat. | | 16 | Let stand, covered, for 15 minutes. |
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