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Ingredientes
- 1 lb Boneless skinless chicken breasts cut into cubes
- Salt to taste
- Freshly-grnd black pepper to taste
- 1/4 c. Achiote paste
- 1/4 c. Fresh-squeezed orange juice
- 2 Tbsp. Butter
- 2 x Carrots sliced
- 2 x Celery stalks sliced
- 2 x Jalapenos split lengthwise, seeded, sliced
- 6 c. Chicken stock
- 11/2 c. All-purpose flour
- 1 Tbsp. Baking pwdr
- 3/4 tsp Salt
- 2 lrg Large eggs
- 1/2 c. Lowfat milk (about 1/2 c.)
- 1 bn Cilantro leaves minced
Direcciones
- Season chicken with salt and pepper. Place in medium bowl. Puree achiote paste with orange juice in blender. Add in to chicken. Toss to coat. Set aside.
- Heat butter in large saucepan over medium heat. Add in carrots and celery and saute/fry 5 min. Add in chicken and jalapeno and saute/fry 3 to 5 min. Gradually whisk in stock. Simmer till slightly thickened.
- Combine flour, baking pwdr and salt in large bowl. Whisk Large eggs in glass measuring c.. Add in sufficient lowfat milk to measure 3/4 c.. Add in minced cilantro. Whisk to blend. Add in to dry ingredients and stir till blended.
- Drop dumpling mix by rounded tablespoonfuls into bowl of iced-water. Using slotted spoon, transfer to chicken mix. Add in sufficient dumplings to cover top of stew. Cover and simmer till dumplings are hard to touch, turning occasionally, about 12 min. Ladle chicken and dumplings into bowls.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 12 servings | |
| Calories 282 | |
| Calories from Fat 34 | 12% |
| Total Fat 3.85g | 5% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.01g | |
| Cholesterol 55mg | 18% |
| Sodium 705mg | 29% |
| Potassium 291mg | 8% |
| Total Carbs 45.81g | 12% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.29g | 1% |
| Protein 14.3g | 23% |
