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Saint Lucian Chicken and Dumplings
A comforting and hearty one-pot meal featuring tender chicken simmered in a flavorful broth with soft, fluffy dumplings, infused with local herbs and spices.
đ§ Ingredienser
- 1 kg Whole chicken(cut into 8 pieces)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 2 sprigs Thyme(fresh)
- 3 stalks Scallions(chopped)
- 1 Scotch bonnet pepper(whole, or to taste, for flavor and mild heat)
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 0.75 cup Water(for dumplings, plus more for broth)
- 2 tbsp Vegetable oil(for searing)
- 6 cups Water or chicken broth(for the stew)
đšâđł Instruktioner
- 1
Season chicken pieces with salt and pepper. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear chicken pieces until golden brown on all sides. Remove chicken and set aside.
- 2
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Return chicken to the pot. Add thyme sprigs, chopped scallions, and the whole Scotch bonnet pepper. Pour in water or chicken broth to cover the chicken.
- 4
Bring the liquid to a boil, then reduce heat, cover, and simmer for 45 minutes, or until chicken is tender.
- 5
While the chicken simmers, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, salt, and pepper. Gradually add water, mixing until a soft dough forms. Do not overmix.
đĄ Proffstips: The dough should be soft but not sticky. Add a little more water or flour if needed. - 6
Remove the whole Scotch bonnet pepper from the pot. Taste the broth and adjust seasoning if necessary. If the broth is too thin, you can let it simmer uncovered for a few minutes to reduce slightly.
- 7
Drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and cook for 15-20 minutes, or until dumplings are cooked through and fluffy.
đĄ Proffstips: Avoid lifting the lid during the first 10 minutes of cooking the dumplings to ensure they steam properly. - 8
Serve the chicken and dumplings hot, ensuring each bowl has chicken pieces and several dumplings, along with plenty of broth.
đĄ Proffstips
- âFor a richer flavor, you can use chicken broth instead of water.
- âAdjust the amount of Scotch bonnet pepper based on your spice preference.
- âEnsure the dumplings are cooked through; they should be light and airy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add chopped carrots and potatoes to the stew along with the chicken for a more substantial meal.
- Incorporate other local herbs like marjoram or basil for added complexity.