Southwest Chicken And Dumplings Food

SOUTHWEST CHICKEN AND DUMPLINGS

Steps:

• Melt butter in the bottom of a large heavy saucepan. Saute onions in butter until tender.
• Stir in flour and cook to create a light roux.
• Slowly stir in chicken broth, then add remaining ingredients.
• The flour tortillas will take a while to start absorbing the liquid and become dumpling-like. Simmer for at least two hours until tortillas become swollen and soft, replacing liquid with water or chicken broth as it evaporates and is soaked up by the tortillas. I usually start mine about 2:00 in the afternoon and let it simmer for several hours until dinner.

SOUTHERN CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, salt and pepper in a large pot and cover with water. Cook until chicken is tender.
• Remove chicken from water.
• Remove bone and skin.
• Set chicken aside (while chicken is cooking, prepare dumplings.).
• Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork.
• Add egg and 1/2 cup milk; mix to form dough.
• Roll dough to 1/4-inch thickness on floured surface.
• Cut into four-inch strips with sharp knife.
• Drop dumplings into simmering chicken broth.
• Cover and simmer until dumplings are done.
• Add chicken to dumplings and 1 cup milk.
• Cook slowly for 10 minutes.

CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• Remove chicken and let stand until cool enough to handle.
• Remove skin from chicken and tear meat away from bones.
• Return meat to soup; discard skin and bones.
• Add more salt and pepper to taste, if desired.
• Return soup to a simmer.
• In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• Drop by tablespoonfuls into simmering soup.
• Cover and simmer for 15 to 20 minutes.
• Serve immediately.
• Yield: 4 to 6 servings.
• *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

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.