Chicken And Cilantro Dumplings Recipes

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THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

COZY CHICKEN AND DUMPLINGS



Cozy Chicken and Dumplings image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

2 quarts chicken broth
1/3 cup coconut shortening
1/3 cup cassava flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1 medium carrot, cut into 1/4-inch dice
1 tablespoon olive oil
1 teaspoon salt
1 cup cassava flour
1/4 teaspoon baking soda
1/8 teaspoon xanthan gum
1 1/4 teaspoons salt
3/4 cup full-fat coconut milk
1/2 cup palm shortening, melted
1 teaspoon apple cider vinegar
1 large chicken breast
Chopped green onion and fresh cilantro, for serving

Steps:

  • For the broth: Bring the chicken broth to a boil in a pot, then turn off the heat. Melt the shortening in a saute pan until completely liquefied, then add the cassava flour, garlic powder, onion powder, paprika and salt to make a roux. Cook, stirring the roux with a fine whisk, for about 3 minutes. Add about a third of the chicken broth to the roux and cook, whisking constantly, until it begins to thicken. Add the rest of the broth and allow to come to a boil, stirring frequently. Keep warm.
  • For the carrots: Preheat the oven to 350 degrees F.
  • Toss the carrots in a bowl with the olive oil and salt. Spread on a baking sheet and bake until al dente, about 20 minutes. Set aside.
  • For the chicken and dumplings: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Blend the cassava flour, baking soda, xanthan gum and 1/4 teaspoon salt together in the bowl of an electric mixer fitted with the paddle attachment. Add the coconut milk, shortening and vinegar and mix well until combined and a dough forms. Scoop 1/4-cup dollops onto the lined baking sheet and bake for 20 minutes, then rotate the baking sheet and bake until dumplings are set and lightly browned, another 15 to 20 minutes longer.
  • Meanwhile, dice the chicken into 1-inch cubes. Toss with the remaining teaspoon salt. Spread on a baking sheet and bake until the chicken registers 165 degrees F on an instant-read thermometer, about 20 minutes. Set aside.
  • Toss the carrots and chicken into the broth. Cut a dumpling into 4 pieces and add to a bowl. Top with broth, then garnish with some green onion and cilantro. Repeat with the remaining ingredients to make 3 more bowls.

CHICKEN AND CILANTRO DUMPLINGS RECIPE



Chicken and Cilantro Dumplings Recipe image

If I had to name a food that I most enjoy making with friends, I would have to say dumplings. These delicious two-bite treats are a staple in our homes and can be used as snacks, appetizers, or even a light meal by themselves. You can vary the filling by adding vegetables or changing the meat. They are truly devoured by everyone. Oftentimes, we make the chicken filling (which take less than 15 minutes to assemble) and then sit and crimp together. It's a rewarding way to fill our freezers while spending an hour or so with a friend.

Provided by Alison J. Bermack

Yield 6

Number Of Ingredients 17

1/4 cup soy sauce
1 teaspoon toasted sesame oil
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger root
1 tablespoon chopped scallion
1 pound ground chicken
3 -4 dashes of sesame oil
2 teaspoon freshly grated ginger
2 small cloves garlic, minced
2 tablespoon chopped fresh cilantro (optional)
1/8 cup chopped water chestnuts
1 tablespoon soy sauce
1 tablespoon cornstarch
1 egg, beaten lightly
1/2 teaspoon salt (optional)
60 dumpling wrappers
1/2 cup plus 2 tablespoons canola oil

Steps:

  • Combine all of the ingredients together in a bowl and set aside.
  • Mix together all of the ingredients except for the wrappers and canola oil in a large bowl. Set aside.
  • Fill a small bowl with water and line a cookie sheet with parchment paper. Place a heaping teaspoonful of the mixture on the center of a wrapper, moisten the edges with water, and then crimp the edges together. (You can either use your hands or a simple dumpling crimper.)
  • Lay the dumplings on the parchment paper and repeat until all of the filling is used. (Make sure the dumplings aren't overlapping or they will stick together.) To freeze, place uncovered in the freezer for about 2 hours until they begin to harden and then transfer to a Ziploc freezer bag. Remove any excess air before sealing.
  • To cook, remove the dumplings from the freezer and cook frozen. Heat 2 tablespoons of the canola oil in a large nonstick skillet. Add 12 dumplings and cook for 1-2 minutes. Pour ½ cup water over the dumplings and then cover the skillet.
  • Reduce heat to medium-low and cook until the chicken is cooked through and all of the water evaporates, about 12-15 minutes.* (Make sure to check the water level occasionally to make sure the dumplings steam properly. Depending on your stove, the water may evaporate too quickly. If this happens, you can always add a bit more water.) Repeat in batches of 12, if desired. Serve with the dipping sauce.

Nutrition Facts : ServingSize 1 serving, Calories 1278 calories, Sugar 0.3 g, Fat 36 g, Carbohydrate 188 g, Cholesterol 120 mg, Fiber 6 g, Protein 47 g, SaturatedFat 5 g, Sodium 2617 mg, TransFat 0.1 g

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Chicken and dumplings are a family favorite! I remember when my mom used to make this dish using store-bought biscuits and a whole chicken. This is my version--made with boneless, skinless chicken thighs and homemade chive dumplings with dough that won't make you miss the pre-made kind!

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

6 tablespoons unsalted butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 bunch fresh parsley leaves, for serving
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional

Steps:

  • For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
  • Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
  • For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
  • Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.

GREEN-CHILE CHICKEN AND DUMPLINGS



Green-Chile Chicken and Dumplings image

Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 17

2 pounds bone-in, skin-on chicken thighs (4 to 5)
Kosher salt and freshly ground pepper
1 stick (8 tablespoons) cold unsalted butter
2 cups chopped poblano chiles (from 2 large)
1 onion, diced (1 1/2 cups)
3 carrots, diced (1 1/4 cups)
1 stalk celery, diced (1/2 cup)
8 ounces white potato, peeled if desired and cut into 1/2-inch dice (1 1/2 cups)
1/2 teaspoon dried thyme
1 1/4 teaspoons chili powder
1 1/3 cups plus 1/4 cup unbleached all-purpose flour
1 cup frozen corn
6 tablespoons chopped cilantro, plus more for serving
1/3 cup finely ground cornmeal
2 teaspoons baking powder
3/4 cup whole milk
Lemon wedges, for serving

Steps:

  • Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
  • Melt 4 tablespoons butter in a large pot over medium-high heat. Saute chiles 5 minutes. Add onion, carrots, celery, potato, thyme, and chili powder. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, corn, and 3 tablespoons cilantro. Season with salt and pepper.
  • Meanwhile, whisk together remaining 1 1/3 cups flour, cornmeal, 3 tablespoons cilantro, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped cilantro and lemon wedges.

OLD FASHIONED CHICKEN AND DUMPLINGS



Old Fashioned Chicken and Dumplings image

This is comfort food that can't be beat!

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 20

Number Of Ingredients 13

7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
¼ cup milk
1 ½ cups all-purpose flour, divided
1 ½ teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
½ teaspoon ground black pepper

Steps:

  • In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
  • To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
  • To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g

ACHIOTE CHICKEN AND CILANTRO DUMPLINGS



Achiote Chicken and Cilantro Dumplings image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into cubes
1/4 cup achiote paste
1/4 cup freshly squeezed orange juice
2 tablespoons butter
2 carrots, sliced
2 celery stalks, sliced
2 jalapenos, split lengthwise, seeded, sliced
6 cups chicken stock
1 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 large eggs
1/2 cup (about) milk
1 bunch cilantro leaves, chopped

Steps:

  • 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.

CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS



Chili Chicken Soup with Cilantro Dumplings image

Honorable Mention Bisquick® Recipe Contest 2010! Try a new take on delicious dumplings with chiles, cumin and cilantro to create an extra yummy soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped (1/2 cup)
3 teaspoons chili powder
1/2 to 1 teaspoon salt
5 cups Progresso™ chicken broth (from two 32-oz cartons)
2 cups Original Bisquick™ mix
2/3 cup milk
1/2 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 jalapeño chile, seeded, chopped, if desired

Steps:

  • In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.
  • Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

Nutrition Facts : Calories 400, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 2 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 5 g, TransFat 2 g

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