Sometimes when we try a new recipe it may taste great but not look so wonderful. This is one of those times. :) To say the least this is not a recipe for beginners or the light of heart in the kitchen.
Spanish Style Chicken and Dumplings
Ingredients
- 1 Quart chicken stock
- 2 pinches saffron
- 2 tablespoons EVOO
- 3/4 pound chorizo casing removed or italian sausage
- 1 pound boneless skinless chicken breast diced
- 1 medium onion, chopped
- 2 tablespoons fresh thyme leaves
- 2 to 3 garlic cloves chopped
- 1 bay leaf fresh or dried
- Salt and pepper
- 3/4 pound mushrooms
- 2 rounded tablespoons flour
- 1/3 to 1/2 cup sherry
- 1/2 cup frozen peas
- 1 small box biscuit mix (Jiffy)
- 1/4 cup finely chopped flat leaf parsley leaves
- 1 teaspoon paprika
What to Do
1) In a small pot bring chicken stock and saffron to a boil, then simmer and let it steep while you prepare the rest of the meal.
2) In a large deep pan or dutch oven heat the EVOO on medium-high, add the chorizo or sausage and brown it.
3) Add chicken and lightly brown
4) Add onion, thyme, garlic, bay leaf, salt and pepper, and mushrooms for about five minutes heat these through.
5) Throw peas in the pot and add saffron mixture, stir.
6) While vegetables soften, mix parsley, jiffy/biscuit mix, and paprika. Next, add fluids as instructed on the box (be careful not to add too much fluid).
7) CAREFUL: Add 8 small balls of dough to the top of the pot (be careful-I'd use a 2 spoons with flour on them; if you use your hands you won't get the right shape and it will mess up the sauces mixture and texture).
8) Cook with a tight lid on top for about 8 to 10 minutes.
Serve in a shallow dish (2 dumplings per bowl). Serves 4.
Recipe from: Rachael Ray w/slight modifications
