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Recipes    |
Achiote Chicken with Cilantro Dumplings Sea Salt Ground Black Pepper Medium Grind 1 lb boneless skinless chicken breasts, cubed 1/4 cup Achiote Paste (see recipe) 1/4 cup orange juice, fresh squeezed 2 tablespoons butter 2 carrots, sliced 2 celery stalks, sliced 2 jalapeños, seeded and chopped 6 cups chicken stock 1 1/2 cups flour 1 tablespoon baking powder 3/4 teaspoon salt 2 large eggs 1/2 cup milk 1 bunch cilantro leaves, chopped Directions: 1. Sprinkle salt and pepper over chicken and place in a medium bowl. 2. Puree achiote paste and orange juice in a blender and add to chicken. 3. Turn to coat chicken and set aside. 4. Melt butter in large saucepan and sauté carrots and celery for 5 minutes. 5. Add chicken and jalapeños and sauté for an additional 3-5 minutes. 6. Gradually whisk in stock and simmer until slightly thickened. 7. In a large bowl, combine flour, baking powder and salt. 8. Slightly beat eggs in a separate bowl and add enough milk to make 3/4 cup. 9. Add cilantro and stir. 10. Add egg mixture to dry ingredients and stir until blended. 11. Drop dumpling mixture by rounded tablespoons into a bowl of iced-water. 12. Use slotted spoon to transfer to chicken mixture. 13. Add enough dumplings to cover top of stew. 14. Cover and simmer until dumplings are firm to the touch, turning occasionally, about 12 minutes. 15. Ladle chicken and dumplings into bowls. Serves: 4 Prep time: 30 minutes |
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