Achiote Chicken and Cilantro Dumplings Recipe

Name: Achiote Chicken and Cilantro Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless skinless chicken breasts, cut into cubes; 1/4 cup achiote paste; 1/4 cup freshly squeezed orange juice; 2 tablespoons butter; 2 carrots, sliced; 2 celery stalks, sliced; 2 jalapenos, split lengthwise, seeded, sliced; 6 cups chicken stock; 1 1/2 cups all purpose flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 2 large eggs; 1/2 cup (about) milk; 1 bunch cilantro leaves, chopped

Servings: persons

1 pound boneless skinless chicken breasts, cut into cubes
1/4 cup achiote paste
1/4 cup freshly squeezed orange juice
2 tablespoons butter
2 carrots, sliced
2 celery stalks, sliced
2 jalapenos, split lengthwise, seeded, sliced
6 cups chicken stock
1 1/2 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 large eggs
1/2 cup (about) milk
1 bunch cilantro leaves, chopped

1
Season chicken with salt and pepper.
2
Place in medium bowl.
3
Puree achiote paste with orange juice in blender.
4
Add to chicken.
5
Toss to coat.
6
Set aside.
7
Melt butter in large saucepan over medium heat.
8
Add carrots and celery and saute 5 minutes.
9
Add chicken and jalapeno and saute 3 to 5 minutes.
10
Gradually whisk in stock.
11
Simmer until slightly thickened.
12
Combine flour, baking powder and salt in large bowl.
13
Whisk eggs in glass measuring cup.
14
Add enough milk to measure 3/4 cup.
15
Add chopped cilantro.
16
Whisk to blend.
17
Add to dry ingredients and stir until blended.
18
Drop dumpling mixture by rounded tablespoonfuls into bowl of iced water.
19
Using slotted spoon, transfer to chicken mixture.
20
Add enough dumplings to cover top of stew.
21
Cover and simmer until dumplings are firm to touch, turning occasionally, about 12 minutes.
22
Ladle chicken and dumplings into bowls.

1130

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound boneless skinless chicken breasts, cut into cubes, 1/4 cup achiote paste, 1/4 cup freshly squeezed orange juice, 2 tablespoons butter, and more.

Yes, Achiote Chicken and Cilantro Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Achiote Chicken and Cilantro Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions