Friday, February 18, 2011

Rachael Ray’s Chicken & Dumplings

I’m always looking for easy and quick meals to make after work. By the time we leave work, work out, and drive home, it may be anytime between 7-8pm. Thus, cooking a healthy and hearty dinner can be a challenge… that’s why I like to turn to Rachael Ray’s “30-minute meal” recipes. Her recipes, in my opinion, can be a hit or miss, so I always refer to her reviews prior to making it.

Since the weather is turning cold and wintery out there, I wanted to make something hearty and comforting from the cold weather. I really liked that this recipe didn’t use a cream of… soup, and it was on the table in about 45 minutes. Tasty, hearty, and quick!


Rachael Ray’s Chicken & Dumplings

  • 1-1/2 pounds chicken breast tenders
  • Seasonings: Tony Chachere’s Creole Seasoning, or Combination of salt/pepper/garlic powder/pinch of cayenne pepper
  • 1 Tbsp olive oil, 1 turn of the pan
  • 2 Tbsp butter
  • 1 russet potato, peeled and diced
  • 2 medium carrots, peeled and diced or thinly sliced
  • 1 medium onion, chopped
  • 1 rib celery, diced
  • 1 bay leaf, fresh or dried
  • Salt and freshly ground black pepper
  • 1 tsp poultry seasoning, 1/3 palm full
  • 2 Tbsp flour, a handful
  • 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
  • 1 small box biscuit mix (preferred brand Jiffy Mix)
  • 1/2 cup warm water
  • Handful flat-leaf parsley, chopped
  • 1 cup frozen green peas

1. Dice tenders into bite size pieces and set aside. Season well with seasoning.
2. Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. (Make sure that the veggies are sauteed enough to be soft.)
3. Season mixture with salt, pepper and poultry seasoning.
4. Add flour to the pan and cook 2 minutes.
5. Stir broth or stock to the pot and bring to a boil.
6. Add chicken to the broth and stir.
7. Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes.
8. Remove cover and stir chicken and dumplings to thicken sauce a bit.
9. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

Source: Adapted from Rachael Ray


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