Spanish-Style Chicken and Dumplings

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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In small pot, combine stock and saffron. Bring to boil, then reduce heat and simmer to steep the saffron.
  • In dutch oven with tight fitting lid, heat oil over medium-high heat. Add chorizo, render, brown 2 minutes, then add chicken and brown.
  • Add onion, garlic and mushrooms as they are cut.
  • Add bay leaf, thyme, salt and pepper.
  • Put onlid, increase heat to high for 5 minutes to soften veggies.
  • Stir in flour, add sherry, stir and add broth.
  • Put buscut mix in bowl, add parsley and paprika.
  • Add liquids called for by package.
  • Stir and drop by spoonfuls onto chicken and broth.
  • Cover tight with lid for 5 to 6 minutes until buscuts are done.
  • Remove bay leaf and serve.
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