CHIPOTLE CHICKEN with Cilantro Dumplings Will Change Your Life
You will love this Mexican take on the classic Chicken and Dumplings!
Things to know:
What is Chicken and Dumplings?
Chicken and dumplings is a classic comfort food featuring tender chicken in a savory broth with soft, biscuit-like dumplings, often made with flour, baking powder, and milk or buttermilk. The dish typically starts with sautéed vegetables like carrots, celery, and onion, followed by simmering chicken in broth, which is then shredded and returned to the pot before the dumplings are dropped in to cook until fluffy. Variations range from traditional, all-day recipes to quick versions using pre-cooked chicken or canned biscuits. Our take puts a Mexican twist on this classic.
What are the different variations of chicken and dumplings?
Beyond our South of the Border take, chicken and dumplings variations primarily differ by dumpling style—rolled (flat/noodles) or drop (fluffy)—and broth consistency, ranging from thin soup to thick gravy. Popular types include Southern-style (biscuit-like dumplings), Northern-style (fluffy/dropped), and quick methods using Bisquick or rotisserie chicken.
Where did chicken and dumplings originate?
Chicken and dumplings is a staple of Southern U.S. cuisine that likely originated from European immigrants, particularly German settlers bringing Knoedel and British influences, who adapted it to American ingredients in the 1800s. It became popular for stretching ingredients, though its roots are also linked to Quebec and the Great Depression.
What exactly is a chipotle?
A chipotle is a smoked, dried jalapeño pepper, transforming the fresh green or red pepper into a smoky, earthy, and spicier ingredient with a deep brown color. The process involves slow-smoking ripe red jalapeños until dehydrated, which concentrates their heat and adds a distinct smoky flavor, making them ideal for sauces, rubs, and seasoning. While they come from the same plant, the flavor profile is very different from a fresh jalapeño.
Ingredients
For the Dumplings –
1 1/4 cups all purpose flour (plus additional for dusting)
1 t baking powder
1/4 t kosher salt
1 t finely chopped cilantro
1 T veggie oil
1 egg, beaten
1/4 cup whole milk
For the Soup –
3 pound whole chicken, or the equivalent in parts (we used 3 pound of bone-in, skin on chicken thighs
2 cups of chicken broth (if you can find it, use 1 1/2 cup of chicken broth and 1/2 cup of chipotle broth made from Better than Bouillon’s Smokey Chipotle)
6 cloves or garlic, smashed
1 sweet onion, quartered
1 carrot, chopped for the broth + 1 cup of diced carrots for the soup
2 celery ribs, halved for the broth + 1 cup of diced celery for the soup
1 t peppercorns
1 bay leaf
1/2 t kosher salt (we used Jacobsen Salt Co’s Black Garlic Salt)
1/2 t black pepper
1/4 t ground allspice
1/4 t ground cumin
1 T fresh lime juice
1 chipotle in abobo sauce, finely diced
1 cup half and half
Chopped fresh cilantro for serving
1. Place the chicken, skin side down in a large soup pot or dutch oven. Add the broth along with enough water to cover the chicken by an inch. Add the garlic, onion, carrot, celery, peppercorns and bay leaf.
2. Over medium high heat, bring the broth to a boil, then lower to a simmer and continue to cook uncovered for an hour.
3. Remove the chicken and set aside to cool. Strain the broth and discard the solids. Remove the fat from the broth, then return the broth to the pot/Dutch oven.
4. Bring the broth to a boil and cook until the broth reduces to about 6 cups (should be about by half of what you started with and takes approximately 20 minute).
5. When the chicken is cooled and broth reduced, make the dumplings. Stir together the flour, baking powder, salt, cilantro, oil, egg and milk until a dough forms.
6. Spread 2 T of flour on a working surface and place the dough on the floured surface. Knead the dough for about a minute until it is smooth.
7. Roll the dough out until it is about 1/8 inch thick. Should be about a 12 x 8 inch shape.
8. With a sharp knife or pizza cutter, cut the dough into 1 inch by 1 inch squares.
9. Now, remove all of the meat from the chicken, discarding the skin and bones. Chop the chicken into bite sized chunks. You should have about 4 cups.
10. Season the chopped chicken with the salt and pepper, then add to the broth.
11. Add the allspice, cumin, lime juice, chipotles, celery and carrots to the broth. Stir until mixed, then taste and salt as necessary.
12. Bring the broth to a boil over medium heat, then drop in the dumpling squares one at a time without stirring. After 10 minutes, reduce the heat to low and gently stir in the half and half. Simmer for an additional 15 minutes and taste, then season as necessary.
13. Serve in bowls and top with the fresh diced cilantro. ENJOY!
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