Appetizer Recipe
Achiote Chicken and Cilantro
Dumplings
Achiote Chicken and Cilantro Dumplings:
Yield: 4 Servings
1 lb Boneless skinless chicken
Breasts,
Cut into cubes
1/4 c Achiote paste
1/4 c Fresh squeezed orange juice
2 tb Butter
2 Carrots, sliced
2 Celery stalks, sliced
2 Jalapenos, split lengthwise,
Seeded, sliced
6 c Chicken stock
1 1/2 c All purpose flour
1 tb Baking powder
3/4 ts Salt
2 lg Eggs
1/2 c (about) milk
1 bn Cilantro leaves, chopped
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.
|