CHICKEN AND DUMPLINGS

Directions

1. Step 1

   Season chicken breast with salt and pepper. Heat canola oil in a medium pot. Sear chicken breast on both sides in canola oil.

2. Step 2

   Add chicken stock, onion, cilantro and ancho chile to the pot with the chicken. Bring to a simmer and cook for 20 minutes or until chicken reaches an internal temperature of 165°F.

3. Step 3

   Remove pot from heat and allow the chicken to cool in liquid for 30 minutes. Remove chicken from the cooking liquid and strain the liquid. Reserve cookig liquid for later steps. Shred the chicken and set aside as well.

4. Step 4

   In a medium Dutch oven, heat canola oil and add onion, carrot and poblano. Season with salt and pepper and cook on medium heat until the vegetables are tender, about 5 to 7 minutes.

5. Step 5

   Add butter to the Dutch oven. Once melted, add flour and continue to stir and cook 1 minute.

6. Step 6

   Whisk in reserved chicken cooking liquid and allow mixture tocome to a simmer and thicken.

7. Step 7

   Drain the diced tomatoes and add into the Dutch oven. Check for seasoning.

8. Step 8

   In a small bowl, stir together flour, baking powder, salt and pepper. Wearing gloves, use your hands to work in the butter until a crumbly texture is achieved. Add in cheese and jalapenos. Stir in buttermilk and continue mixing until the dough comes together.

9. Step 9

   Use a spoon to portion dough into preferred dumpling size and place in Dutch oven. Once all dumplings have been placed in Dutch oven, cover and allow to simmer for 10 to 15 minutes until dumplings are cooked through.