Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 can (10 oz) diced tomatoes and green chilies, undrained
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
3. Add the onion, green and red bell peppers, and garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Add the diced tomatoes and green chilies, cream of chicken soup, cream of mushroom soup, chili powder, cumin, salt, black pepper, and chicken broth to the pot. Stir to combine.
5. Add the chicken back to the pot and bring the mixture to a boil. Reduce the heat to low and let simmer for 10 minutes.
6. In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Add the melted butter, milk, and parsley, and stir until a dough forms.
7. Drop spoonfuls of the dough onto the top of the chicken mixture in the pot.
8. Transfer the pot to the oven and bake for 25-30 minutes, or until the dumplings are golden brown and cooked through.
9. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 423
Fat: 19g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 1545mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 4g
Protein: 29g
Substitutions for ingredients:
- Instead of chicken breasts, you can use boneless, skinless chicken thighs.
- If you don't have canned diced tomatoes and green chilies, you can use a can of diced tomatoes and add a chopped jalapeño pepper.
- Instead of cream of chicken and cream of mushroom soup, you can use any cream soup you have on hand.
- You can use any type of milk you prefer, such as almond milk or soy milk.
Variations:
- Add a can of drained and rinsed black beans to the chicken mixture for extra protein and fiber.
- Use shredded cooked turkey instead of chicken for a Thanksgiving twist.
- Add a cup of frozen corn to the chicken mixture for a pop of sweetness.
- Top the dish with shredded cheese before baking for a cheesy twist.
Tips and tricks:
- If the chicken mixture is too thick, add more chicken broth until it reaches your desired consistency.
- If the dumpling dough is too dry, add more milk until it comes together.
- To make the dish spicier, add more chili powder or a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the desired amount of leftovers in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the King Ranch Chicken and Dumplings in individual bowls, topped with fresh parsley or shredded cheese.
Garnishes:
Fresh parsley, shredded cheese, or sliced jalapeños.
Pairings:
- Serve with a side salad for a lighter meal.
- Pair with roasted vegetables, such as Brussels sprouts or carrots.
- Serve with a crusty bread to soak up the sauce.
Suggested side dishes:
- Side salad
- Roasted vegetables
- Crusty bread
Troubleshooting advice:
- If the dumplings are not cooked through after baking, cover the dish with foil and bake for an additional 5-10 minutes.
- If the chicken mixture is too thin, add a slurry of cornstarch and water to thicken it up.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
King Ranch Chicken is a popular Tex-Mex casserole that originated in the King Ranch in Texas. The dish typically includes chicken, tomatoes, peppers, and tortillas, and is often topped with cheese. This recipe puts a twist on the classic dish by adding dumplings to make it even heartier.
Flavor profiles:
This dish is savory and slightly spicy, with a creamy sauce and tender chicken. The dumplings add a fluffy texture and a buttery flavor.
Serving suggestions:
Serve the King Ranch Chicken and Dumplings with a side salad or roasted vegetables for a complete meal.
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Taste: Savory, Creamy, Cheesy, Hearty, Comforting