Southwestern Chicken and Dumplings
Ready In:
25 min
Servings
6
Good For:
Dinner
Ingredients
– 2 tbs olive oil
– 2 tbs chili powder
– 1 tbs oregano (dried)
– 1 tbs coriander
– 1 tbs miso paste
– 1 cup mushrooms, sliced
– 1 large shallot, sliced
– 3 stalks celery, chopped
– 2 medium carrot, chopped
– 1/2 large red bell pepper, diced
– 3 cloves garlic, minced
– 1 jalapeño, diced
– 6 cups chicken stock
– 8 oz mascarpone cheese
– 2 cooked chicken breasts, sliced
– 1/2 can large biscuits, quartered
– Freshly chopped cilantro
– Salt & pepper to taste
– Garnishes: cilantro, sliced chorizo, avocado, & cotija cheese
Step by Step Instructions
Step 1
In a large cast iron skillet, heat olive oil and spices over medium heat to bloom. Add miso paste, mushrooms, shallot, celery, carrots and bell pepper. Sauté for approximately five minutes until softened. Add garlic and jalapeño and remove from heat. Deglaze the pan with a ½ cup chicken stock to scrape up all the good bits on the bottom.
Step 2
In a large stock pot, heat remaining chicken stock and mascarpone cheese over medium high heat until simmering. Whisk together to combine. Add cooked vegetables and chicken.
Step 3
Turn pot to medium low heat. Cut biscuits into fourths and drop into your simmering broth. Simmer and cook for 10-12 minutes, until cooked through.
Step 4
Bonus: bake remaining biscuits for dipping. Top with avocado and cotija cheese. I also baked pre-sliced chorizo at 350 degrees for approximately 10 minutes until crunchy then crumbled it atop my bowl.
