How I Make Spring Chochoyotes - Mexican Chicken and Dumplings
These chicken and dumplings are dressed up and ready for spring. Herb-flecked, yellow corn masa chochoyotes, asparagus, ramps, chilies, and shredded chicken all come together to float in a light, but super-flavorful chicken broth.
CHICKEN BROTH
1 lb Chicken Wings
1 Onion
1 Bay Leaf
3 quarts water
1 tbsp salt
1 tbsp vinegar
1) Quarter onion and add to a large stock pot with chicken wings, bay leaf, water, salt, and vinegar
2) Bring up to a simmer and cook covered for 2 hours
3) Strain and set aside
SHREDDED CHICKEN
2 Chicken-breasts
Salt
1) Season chicken with salt and refrigerate for 1 hour to dry brine
2) After the hour has elapsed and while your chicken broth is still cooking, add your chicken to the simmering liquid. Cook until 145°, about 10 minutes.
3) Remove chicken and let rest until cool to the touch and shred into pieces. Set aside.
CHOCHOYOTES ASSEMBLY
1 cup Masa Harina
2 tbsp Coconut Fat (or butter or pork lard)
2 tbsp Chopped herbs (cilantro and mint)
Boiling water or stock
Salt
1) Add masa harina, coconut fat, and salt into a mixing bowl.
2) Ladle in boiling water little by little as you mix until it just comes together. It shouldn’t be too dry or too wet. If the masa is too dry, add some more water. If it’s too wet, add some masa harina.
3) Mix your chopped herbs into the masa and knead until they’re well distributed.
4) Portion the masa into little balls and depress the top with your knuckle or a finger to form an indentation. They should resemble little bowls (cazuelas).
CHOCHOYOTES IN BROTH
1 large or 2 small Ramps, chopped
1 Serrano Chili, sliced
1 tbsp Coconut Fat or Olive Oil
2 quarts Chicken Broth (or sub Vegetable Broth or Salted Water)
5 Asparagus spears, sliced
1 Lime
1) Put a small saucepan over medium heat and bring your chicken stock up to a simmer
2) After you’ve made all your chocoyotes, cook them in your chicken broth for about 5 minutes until they firm up (NOTE: Make sure to simmer on a gentle heat. They are delicate at this stage and can break apart if the boil is too intense.) Remove them from the liquid and set aside for a moment. Keep your simmering chicken broth on hand with a ladle nearby.
3) Add your fat to a sautee pan over medium heat.
When the fat has heated, add your chopped ramps and chilies.
4) Once your ramps just start to change color, add a ladleful of chicken broth to the pan and then add enough chochoyotes to fit. Ladle in a little bit more broth so they’re nearly covered and let them cook for about 10 minutes.
5) After 10 minutes remove the chochoyotes.
6) Add the asparagus to the broth in the sautee pan.
7) Let the broth reduce until it’s slightly thickened from the starch of the masa if it hasn’t already, no more than 5 minutes so the asparagus doesn’t overcook.
8) Place the chochoyotes into a bowl(s) and ladle in the reduced broth.
9) Add the shredded chicken to the bowl(s) and serve with a wedge or squeeze of lime.
Slam Dunk Chicken Casserole!
The quickest makin', yummiest Chicken Casserole this side of The Mississippi! It's a slam dunk, y'all! xo SEE MORE BELOW!
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chicken & dumplings | recipe my way
chicken broth
3 chicken thighs
2 chicken legs
2 stalks celery
2 stalks green onions
3 stalks thyme
3 stalks Rosemary
ginger
1/2 large onion
2 tbsp mushroom seasoning
1 tbsp better than bouillon
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
10 cups water
2 medium carrots Chopped
1/2 cup green peas
1 stalk celery diced
1/2 green bell pepper diced
1/2 large onion diced
1 tbsp minced garlic
1 can coconut cream preferably the Thai one
1/2 cup flour
6 tbsp butter
2 tbsp oil
shredded chicken
1 tsp creole seasoning
1/2 tsp sazon with color
1 tsp complete seasoning
1/2 tsp black pepper
8 cups chicken broth
dumplings
2 cups self rising flour or????????
2 cups all purpose flour & 2 tsp baking powder
1 cup milk
1 cup Chopped spinach
2 tbsp unsalted butter
1/2 tsp salt
1 tsp sugar (optional)
Mushroom seasoning
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Turkish Chicken Soup Winter Special Recipe by Food Fusion
Turkish Chicken Soup recipe to warm up your day. #happycookingtoyou #foodfusion #Falak #Falakspices #Soup #winterrecipes
Written Recipe:
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00:00 Turkish Chicken Soup
00:15 Prepare Chicken Stock & Chicken
01:20 Prepare Soup
02:50 Aray waah
Serves 5-6
Recipe in English:
Ingredients:
-Olive oil 1 tbs
-Chicken thighs 3-4
-Water 2 litres
-Tez patta (Bay leaves) 2
-Sabut kali mirch (Black peppercorns) ½ tsp
-Falak Pink salt 1 tsp or to taste
-Gajar (Carrots) sliced 1 medium
-Pyaz (Onion) 1 medium
-Olive oil 1 tbs
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) 2 cloves
-Gajar (Carrots) grated 1 large
-Celery chopped ½ Cup
-Maida (All-purpose flour) 3 tbs
-Falak Oregano leaves 1 tsp
-Falak Paprika powder 1 tsp
-Falak Black pepper fine ground 1 tsp
-Falak Pink salt ½ tsp or to taste
-Falak Chicken powder 1 & ½ tbs
-Egg noodles 100g
-Fresh parsley chopped 1-2 tbs
Directions:
-In a pot,add olive oil,chicken thighs & mix well until it changes color.
-Add water,bay leaves,black peppercorns,pink salt,carrots & onion,mix well,bring it to boil,cover partially & cook on low flame for 25-30 minutes.
-Take out chicken legs,shred & set aside.
-Strain chicken stock,discard remaining residues & reserve stock for later use.
-In a pot,add olive oil,onion & sauté until translucent.
-Add garlic & mix well.
-Add carrots,celery,mix well & cook for 1-2 minutes.
-Add all-purpose flour & mix well for 2 minutes.
-Add oregano leaves,paprika powder,black pepper powder,pink salt,chicken powder & mix well.
-Now add reserved stock,mix well & bring it to boil.
-Add egg noodles,mix well & cook on medium flame for 4-5 minutes.
-Add shredded chicken,mix well & cook for 2-3 minutes.
-Add fresh parsley & mix well.
-Garnish with fresh parsley & serve!
Recipe in Urdu:
Directions:
-Pot mein olive oil aur chicken thighs dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
-Pani,tez patta,sabut kali mirch,pink salt,gajar aur pyaz dal ker ache tarhan mix karein aur ubal anay ka bad partially dhak dein aur halki ancch per 25-30 minutes kliya paka lein.
-Chicken ko nikal lei aur shred ker ka side per rakh dein.
-Chicken yakhni ko side per rakh dein,remaining residues ko discard ker dein aur yakhni ko bad mein use kernay kliya side per rakh ein.
-Pot mein olive oil,pyaz dal dein aur translucent hunay tak sauté ker lein.
-Lehsan dal ker ache tarhan mix karein.
-Gajar aur celery dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
-Maida dal dein aur 2 minutes kliya ache tarhan mix ker lein.
-Oregano leaves,paprika powder,kali mirch powder,pink salt aur chicken powder dal ker ache tarhan mix ker lein.
-Ab reserved yakhni dal ker ache tarhan mix karein aur ubal anay dein.
-Egg noodles dal ker ache tarhan mix karein aur darmiyani ancch per 4-5 minutes kliya paka lein.
-Shredded chicken ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Fresh parsley dal ker ache tarhan mix karein.
-Fresh parsley sa garnish ker ka serve karein!
Beef Stew with Cheesy Cheddar Dumplings #shorts
Serious rainy day comfort food right here! Got soaked doing the school run today so something to heat us up is definitely on the cards! Who's gonna have this on the dinner table for ya- share this with them! :)
Serves: 4
For the stew:
1 onion, sliced
2 large carrots, peeled and diced
2 garlic cloves, sliced
2 thyme sprigs
2 tbsp plain flour
750g beef flank or bavette
2 tbsp olive oil
200ml red wine
500ml beef stock
For the dumplings:
250g self raising flour
2 tbsp flat leaf parsley, chopped
100g butter
50g cheddar, grated
100ml milk
Sea salt and freshly ground black pepper
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Heat the olive oil in a large casserole pan over a medium high heat, while it is heating, cut the beef in four large pieces, toss the beef in the flour and season well with salt and pepper.
3. Add the beef and fry until brown on all sides. Do this in batches if needs be. Remove and set aside.
4. Add the onion, carrot, garlic and thyme and sauté for 5-6 minutes until softened without much colour.
5. Add the red wine, using the wooden spoon to remove any residue on the base of the pan and allow to reduce almost by half before returning the beef to the pan with the stock. Cover and put in the oven for 2.5hours.
6. When it has almost finished cooking, make the dumplings. Add the flour, parsley and butter to a large bowl with the cheddar. Using your fingertips to rub the butter into the flour. Season well and gradually add the milk into the mix. Tip out onto a flour surface and knead a little before rolling into a sausage shape. Divide into 9 pieces and shape using lightly floured hands to make balls.
7. Shred the beef a little and stir through the sauce.
8. Arrange the dumplings on top, leaving a little gap between each. Cover and place in oven to cook for 15 minutes until the dumplings have risen, remove the lid and cook for another 15 minutes until they’re golden.
Stew Chicken & Dumpling | The WIT JM Show with Dear Tobago Ep. 5
On episode 5 Jodie Marie collaborates with Dear Tobago podcast on an, easy to eat and cook, Tobago fav: Stew Chicken & Dumpling.
Stew Chicken - a popular Caribbean dish of searing meat in browning (caramelised sugar) and cooking in sauce to increase flavour and tenderness.
Prep Time: ~20 mins
(excluding overnight marinating)
Cook Time: ~ 25 mins
Total Time: ~45 mins
Serving: ~6
For the Stew Chicken Ingredients I used...
• 5-6 sm-med pcs. chicken
• 1 tsp salt
• 1/2 tsp black pepper
• 2-3 tbsp brown sugar
• Pot spoon of oil
• Green seasoning
• 2-3 Garlic, minced
• 1/2 onion, chopped
• 1/2 scotch bonnet pepper, minced
• 2 pimentos, chopped
• 1 tbsp of small leave thyme, chopped
• 2 small tomatoes, chopped
• 2 tsp tomato paste
• 2 tabs of golden ray salted butter
• 1/2 cup hot water
Tools:
• Pot
• knife for chopping up
• pot spoon
Dumpling - soft doughy discs or small logs made with flour, water, and salt (& sometimes sugar).
Prep Time: ~20 mins
Rest Time: 10 mins
Cook Time: ~ 15-20 mins
Total Time: ~40 mins
Yield: ~12
For the dumpling:
• 1.5 cups of flour
• 1/2 tsp of salt for dough
• 1 tsp for boiling water
• 1 tsp of sugar
• 1/2 cup of water for dough
• 3-4 cups water for boiling
Tools
• Bowl
• Pot
• Fork or slotted spoon to remove dumpling
I started off with frozen chicken which was cleaned, washed and cut up.
When thawed, I added some salt & black pepper, green seasoning, garlic, onion, pimentos and let soak overnight/marinate.
Heat the stove to a medium-high and add oil & sugar. Allow sugar to caramelise (3mins) to medium to dark brown bubbly colour.
Add chicken one piece at a time, reserving marinade.
Combine dry & wet ingredients and kneaded for 10 mins ???? then let the dough rest for 10 mins. Fill your pot with salted water & bring to boil.
Stir the pot and add in your chopped hot pepper, tyme, tomatoes, tomato paste & some hot water to make the gravy. You can also add some more salt to taste. Cover and let it stew for 20 mins on a slightly lower fire ????
Drop the dumpling into the boiling water one by one. Return to your dough that’s been resting for about 10-15 mins. Tear off small pieces and roll and flatten using the palms of your hands. Carefully drop each flattened raw dumpling into the boiling salted water. Let cook for about 15-20 mins or until dumplings start to float to top. Remove from boiling water and serve with stew chicken and gravy.
Uncover the pot and stir in the 2 tabs of Golden Ray. Let cook for another 5-8 mins and then remove from the fire and enjoy your stew chicken with dumplings.
Love you Tobago!
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