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    You are in: Home / Recipes / Spicy Mexican Chili With Chicken Nugget Dumplings Recipe
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    Spicy Mexican Chili With Chicken Nugget Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    rpgaymer's Note:

    This recipe is from the Food Network site, and was apparently created on Chopped. It's a weird recipe that I'd love to make soon. "Our chopped challenge this week was chicken fingers. We were pleasantly surprised that, in the food processor, they got transformed into light, airy dumplings that just needed a quick poach in the stew. Adjust the spice level in this dish to your liking by choosing mild, medium or spicy salsa."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
    2. 2
      Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.
    3. 3
      Heat the oil in a Dutch oven over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and blended pinto beans. Stir to combine. Bring to a boil, and then reduce to a simmer. Simmer until slightly thickened, about 10 minutes.
    4. 4
      Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch.
    5. 5
      Add the remaining can of beans with their liquid to the stew. Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
    6. 6
      To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.

    Ratings & Reviews:

    • on January 31, 2014

      35

      Made for PRMR. It really is different. I did not particularly like it. It did get eaten but won't make again. It just isn't our bowl of chili. A few changes to this could make this good though. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Mexican Chili With Chicken Nugget Dumplings

    Serving Size: 1 (430 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 355.8
     
    Calories from Fat 96
    27%
    Total Fat 10.7 g
    16%
    Saturated Fat 3.2 g
    16%
    Cholesterol 40.4 mg
    13%
    Sodium 1007.3 mg
    41%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 14.3 g
    57%
    Sugars 3.8 g
    15%
    Protein 19.2 g
    38%

    The following items or measurements are not included:

    frozen chicken nuggets

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