Spanish-Style Chicken & Dumplings Recipe

Name: Spanish-Style Chicken & Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chicken stock; 2 pinches of saffron; 2 tablespoons EVOO (extra-virgin olive oil); 3/4 pound chorizo, casing removed, chopped or crumbled; 1 pound boneless skinless chicken thighs or breast tenders, diced; 1 medium onion, chopped; 2 tablespoons fresh thyme leaves; 2 to 3 large garlic cloves, chopped; 1 bay leaf, fresh or dried; Salt and pepper; 3/4 pound medium to large white mushrooms, quartered; 2 rounded tablespoons all-purpose flour; 1/3 to 1/2 cup dry sherry; 1/2 cup frozen peas, defrosted; 1 small box of biscuit mix, such as Jiffy, or measured mix for 8 drop biscuits (make to package directions); 1/4 cup finely chopped fresh flat-leaf parsley leaves; 1 teaspoon paprika

Servings: persons

1 quart chicken stock
2 pinches of saffron
2 tablespoons EVOO (extra-virgin olive oil)
3/4 pound chorizo, casing removed, chopped or crumbled
1 pound boneless skinless chicken thighs or breast tenders, diced
1 medium onion, chopped
2 tablespoons fresh thyme leaves
2 to 3 large garlic cloves, chopped
1 bay leaf, fresh or dried
Salt and pepper
3/4 pound medium to large white mushrooms, quartered
2 rounded tablespoons all-purpose flour
1/3 to 1/2 cup dry sherry
1/2 cup frozen peas, defrosted
1 small box of biscuit mix, such as Jiffy, or measured mix for 8 drop biscuits (make to package directions)
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 teaspoon paprika

1
In a small sauce pot, combine the stock and saffron, bring to a bubble, then reduce the heat and simmer over low heat to allow the saffron to steep.
2
In a large deep skillet with a lid or a Dutch oven, heat the EVOO over medium-high heat.
3
Add the chorizo, cook for 2 minutes to render some of the fat, then add the chicken and lightly brown.
4
Add the onions, thyme, garlic, bay leaf, salt and pepper, and the mushrooms, softening the vegetables for 5 minutes.
5
Sprinkle in the flour, stir, add the sherry, and stir for a minute more.
6
Then throw in the peas and add the saffron broth to the pan.
7
While the vegetables soften, place the biscuit mix in a bowl and stir in the parsley and paprika.
8
Remove the bay leaf, then add the liquids, following the package directions.
9
Drop 8 small mounds of biscuit dough onto the surface of the chicken and sauce, cover with a tight-fitting lid, and cook for 8 to 10 minutes.
10
Serve in shallow bowls.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 quart chicken stock, 2 pinches of saffron, 2 tablespoons EVOO (extra-virgin olive oil), 3/4 pound chorizo, casing removed, chopped or crumbled, and more.

Yes, Spanish-Style Chicken & 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.

Spanish-Style Chicken & Dumplings

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