It is interesting how food affects mood. Many childhood memories circle around meals or gatherings where food was part of the supporting cast. As adults, we make plans and even consider vacation spots based on the cuisine involved. This Tex-Mex Chicken and Dumplings is not a recipe from my childhood, but rather a result of my childhood paired with what came next.
To relive our fond food feelings we often make dishes that are familiar. But what happens when our tastes have changed? Today we offer up a classic dish from my childhood… with a twist. As a child, chicken and dumplings was a common meal for us. Not only is it warm and hearty for those chilly falls and chillier winters, but it is cheap to make. However, the words cilantro and chorizo were not part of the culinary vocabulary in our home. It wasn’t until I moved around that I started experiencing other flavors.
As I prepared this comfort food dish I was transported to a simpler, more cozy place. Lifting the cast iron lid and seeing those dumplings took me right back to a cozy seat next to the woodstove. The flavors have changed a bit, but the feelings are just the same.
savour… comfort with a spoon
Before you start:
The dumplings will easily double in size so give them a bit of space between.
The steam cooks the dumplings. Therefore, it is critical that the lid remains in place for the 15 minutes it takes for the dumplings to cook. Any release of steam will hinder the process.
Make yours more or less spicy by adding some fresh jalapeño to the stock.
You may prefer to add a bit more salt and pepper depending on your preference and the spiciness of your chorizo.
Lola Cooks: Tex Mex Chicken and Dumplings
Comfort food with a Tex-Mex twist.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
- Energy424 cal
For the soup:
- 1 chorizo link (about 4 oz)
- 2 – 2 ½ pounds of chicken pieces
- 2 cups water
- 2 cups chicken stock
- 1 medium onion
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons chopped cilantro
- ¾ teaspoon cumin
- 1 cup sliced celery (about 3 or 4 ribs)
- 1 cup thinly sliced carrots (about 3 medium)
- 3 tablespoons all-purpose flour
For the dumplings:
- 1 ½ cups cake flour
- 1 tablespoon finely chopped cilantro
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 beaten egg
- milk enough to make up 2/3 cup liquid with egg (about ¼ cup)
- 2 tablespoons of butter (melted)
- ¼ cup shredded cheddar cheese
- 1 ½ tablespoons diced jarred jalapeño
- Amount per serving
- % Daily Value*
- Total Fat15.6 g20%
- Total Carbohydrate37.6 g13.67%
- Protein32.3 g64.6%
NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.