Classic, Flavorful, Hearty, Rich and Fluffy best describes this Chicken and Dumplings recipe.
There’s nothing like an easy classic meal that can be whipped up super quick but taste like you spent all day making. That’s what people use to think when my grandmother cooked but since I usually helped her in the kitchen, I knew she didn’t spend a lot of time in the kitchen with it came to certain recipes and Chicken and Dumplings was one of those recipes. My grandmother was born and raised in Alabama so most of her dishes were southern. She use to make all types of dumplings growing up. My favorite was her Blackberry Dumplings. It was such a treat. I couldn’t wait to sink my teeth into it. Think I may have a blackberry dumpling recipe in the future! My grandmother’s Chicken and Dumplings always tasted so good and now I’m sharing her recipe. She would usually use diced onions and fresh thyme but for the shortcut version (since I didn’t have any onions or fresh thyme) I used seasoning powder. Feel free to use fresh ingredients if you have them on hand. Here’s how I made it:
I add two tablespoons of vegetable oil to large pan. Set stove to medium high. Once the vegetable oils starts to make that sizzling sound add the chicken to the pan. Sear both side for about 6 minutes. You can roast the chicken if you don’t like getting popped with the hot oil. Then I add about 9 cups of hot water to a large pot and let it come to a boil. Once the chicken is finished searing add it to the boiling water. I added about 7 beef bouillon cubes to the hot boiling water and let the chicken cook covered for about 15-20 minutes on medium high then after 15-20 minutes let it simmer. You can use chicken or beef broth if you don’t have bouillon, however, I prefer to use bouillon because it’s cheaper and lasts much longer than broth. I always keep chicken and bouillon cubes stocked. If you use broth, use about 9 cups.
I then cook rice in a separate pot according to the directions on the package. For a twist on traditional rice, I like to use Knorr’s Broccoli and Cheese Rice but you can use plain if you like (I absolutely love it with chicken and dumplings). While the chicken is simmering, I start on the dumplings. I like to add a combination of flour and white cornmeal because it makes the dumplings soft and fluffy. Flour alone makes the dumplings too chewy and my teen really hates chewy gummy dumplings plus my grandmother always used this combo and it works perfectly! I also add salt and pepper into the bowl of flour and mix until combined lastly, I add heavy whipping cream and mix until it comes together. I use a small spoon to scoop the dough and drop it into the pot. After 15 minutes, I take the chicken out the pot and remove the meat from the bone then place the chicken back into the pot with the bones (I like to keep the bones in the pot for flavor purposes) and then finish simmering then I scoop the dough and drop it into the pot with the chicken. I also add all the seasonings and stir gently. When you make this dish taste as you go and add more seasoning if needed. You really can’t go wrong with this recipes. Simmer for about 15 minutes then carefully remove the bones from the pot. Add the rice to a bowl and the chicken and dumplings on top and serve. Enjoy! You will love it!
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