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Recipe Name: Achiote Chicken And Cilantro Dumplings Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Boneless skinless chicken
breasts cut into cubes
1/4 Cup(s) Achiote paste
1/4 Cup(s) Freshsqueezed orange juice
2 Tablespoon(s) Butter
2 Carrots, sliced
2 Celery stalks, sliced
2 JalapeZos, split lengthwise
seeded sliced
6 Cup(s) Chicken stock
1 1/2 Cup(s) All purpose flour
1 Tablespoon(s) Baking Powder
3/4 Teaspoon(s) Salt
2 Eggs
1/2 Cup(s) Milk, about
1 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 sautJ 5 minutes. Add chicken and jalapeZo and
sautJ 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. Yield: 4 servings Posted to
recipelu-digest Volume 01 Number 656 by "Diane Geary."
<> on Jan 31, 1998

Nutrition (calculated from recipe ingredients)
Calories: 2337
Calories From Fat: 625
Total Fat: 69.5g
Cholesterol: 778.4mg
Sodium: 7298.5mg
Potassium: 4053.7mg
Carbohydrates: 224.2g
Fiber: 11.1g
Sugar: 40.4g
Protein: 190.5g

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