SPANISH-STYLE CHICKEN AND DUMPLINGS
I saw this recipe on Rachael Ray's 30 minute meals. My husband and I just love it. If you don't like saffron or have never used it, I suggest using a little less, it has a strong flavor.
Provided by Sara7220
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1057.3, Fat 52.5, SaturatedFat 16.6, Cholesterol 149, Sodium 2201.9, Carbohydrate 57.1, Fiber 2.2, Sugar 12.8, Protein 58.4
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.
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