Spanish Style Chicken And Dumplings Recipes

SPANISH-STYLE CHICKEN AND DUMPLINGS

Steps:

• In small pot, combine stock and saffron. Bring to boil, then reduce heat and simmer to steep the saffron.
• In dutch oven with tight fitting lid, heat oil over medium-high heat. Add chorizo, render, brown 2 minutes, then add chicken and brown.
• Add onion, garlic and mushrooms as they are cut.
• Add bay leaf, thyme, salt and pepper.
• Put onlid, increase heat to high for 5 minutes to soften veggies.
• Stir in flour, add sherry, stir and add broth.
• Put buscut mix in bowl, add parsley and paprika.
• Add liquids called for by package.
• Stir and drop by spoonfuls onto chicken and broth.
• Cover tight with lid for 5 to 6 minutes until buscuts are done.
• Remove bay leaf and serve.

SPANISH-STYLE NOODLES WITH CHICKEN AND SAUSAGE

Steps:

• Bring a large kettle or pot of water to a boil. Season the chicken and sausage with 2 teaspoons salt, 1 teaspoon pepper and the marjoram. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.
• Add the onions, garlic, bay leaves and tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon.
• Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and garnish with cheese, if desired.

CHICKEN AND DUMPLINGS

Steps:

• For gnocchi:
• If using fresh ricotta that has excess liquid, you may need to drain it overnight. Line a fine-mesh strainer with cheesecloth and set it over a medium bowl. Add ricotta; cover with plastic wrap and let drain overnight in refrigerator. If using supermarket ricotta, proceed with recipe; no draining required.
• Gently mix ricotta, 1/2 cup plus 2 tablespoons flour, egg, Parmesan, nutmeg, and salt in a large bowl just to blend (do not overwork). Form dough into a ball (it will be sticky); wrap in plastic and chill for at least 1 hour and up to 1 day.
• Line a baking sheet with parchment paper; set aside. Place dough on a lightly floured work surface. Divide dough into 4 equal portions and cover with a clean kitchen towel. Using your hands, roll 1 portion into a 1/2"-diameter rope; cut crosswise into 1/2"-thick pieces. Lightly dust gnocchi with flour and transfer to prepared baking sheet. Repeat with remaining portions of dough. Cover gnocchi with a kitchen towel and chill until ready to cook. DO AHEAD: Can be made 2 months ahead. Freeze on sheets, then store, frozen, in an airtight container.
• For chicken and gravy:
• Bring broth to a boil in a large saucepan. Add chicken; reduce heat to low, cover, and gently simmer until chicken is tender and cooked through, 20-30 minutes. Remove chicken; let cool slightly and shred into bite-size pieces. Bring broth to a boil and cook until reduced to 8 cups, about 15 minutes.
• Meanwhile, melt butter in a small heavy saucepan over low heat. Whisk in flour until smooth and cook, whisking constantly, until roux is pale beige in color, about 15 minutes (do not brown).
• Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon. Reduce heat to low and add vegetables. Cook until tender, about 5 minutes. Add shredded chicken and herbs. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill, uncovered, until cold; cover and keep chilled. Rewarm before serving.
• Cook gnocchi in a large pot of boiling salted water, stirring occasionally, until gnocchi float to the surface, about 2 minutes (slightly longer if frozen). Using a slotted spoon, transfer gnocchi to bowls, dividing equally. Ladle chicken and vegetables with gravy over. Season with pepper and top with Parmesan.

SPANISH STYLE CHICKEN AND DUMPLINGS

Steps:

• In a small sauce pot combine the stock and saffron, bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep. In a large deep skillet with a lid or a Dutch oven heat extra-virgin olive oil over medium-high heat. Add the chorizo and render and brown for 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onions and garlic as you chop them and add the bay leaves, salt and pepper, to taste, and thyme. Put a lid on the pot and increase the heat to high for 5 minutes to soften the vegetables. Stir in the flour, add the sherry and stir a minute more, then add the saffron broth. While vegetables soften, put the biscuit mix in a bowl and stir in the parsley and paprika. Add the liquids to package directions for the biscuits. Drop 8 small mounds of biscuit dough onto the surface of the chicken and sauce. Cover with tight fitting lid and cook for 5 to 6 minutes. Ladle into shallow serving bowls and serve.

SPANISH STYLE CHICKEN

Steps:

• Preheat oven to 180 fan. Put the onions, potatoes, garlic and tomatoes in a large roasting pan and season, spray light toss everything together and roast for 20 minutes
• While veg are roasting, skin chorizo and cut into thin slices. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season with black pepper. Mix paprika and oregano together and set aside
• Take roasting tin out of oven, scatter the chorizo over veg and toss everything several times. Place chicken on top and sprinkle with paprika and oregano. Season with a little salt and return to oven for 20 minutes
• Take tin out of oven, baste with juices. Place peppers under chicken with rest of veg
• Turn oven up to 200 fan. Put tin back in for another 20 minutes until peppers are just soft and chicken is golden

MEXICAN CHICKEN AND DUMPLINGS

Steps:

• Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5 to 7 minutes.
• Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes.
• Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapeños. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10 to 12 minutes.
• Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.

POLISH CHICKEN AND DUMPLINGS

Steps:

• Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done.
• Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
• In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.
• Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
• Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.

SPANISH CHICKEN

Steps:

• In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.

SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
• Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
• To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.