Spicy Mexican Chili with Chicken Finger Dumplings

Name: Spicy Mexican Chili with Chicken Finger Dumplings
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 879 grams pinto beans; 946 milliliters chicken broth; 340 grams cooked frozen chicken fingers and/or chicken nuggets, thawed; 1 Tbsp chili powder; 3 Tbsps cornstarch; 1 large egg, beaten; 59 milliliters fresh cilantro leaves; 6 servings Kosher salt; 118 milliliters milk; 454 grams salsa; 79 milliliters sour cream; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Spicy Mexican Chili with Chicken Finger Dumplings a try. One portion of this dish contains around 23g of protein, 11g of fat, and a total of 321 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 40 minutes. It will be a hit at your The Super Bowl event. Head to the store and pick up pinto beans, salsa, chicken fingers and/or chicken nuggets, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading.

Ingredients you will need

Chicken Tenders

Equipment you will use

Knife

Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.

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Chicken Tenders

Whole Chicken

Milk

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Mixing Bowl

Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth.

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Pinto Beans

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Food Processor

Bowl

Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.

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Whole Chicken

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Food Processor

Bowl

Heat the oil in a Dutch oven over medium heat.

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Cooking Oil

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Dutch Oven

Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes.

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Chili Powder

Salsa

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.

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Chicken Broth

Pinto Beans

Meanwhile, make the chicken finger dumplings.

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Whole Chicken

Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish).

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Chicken Tenders

Fish

Tuna

Egg

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Food Processor

Bowl

Transfer the puree to a mixing bowl and stir in the cornstarch.

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Corn Starch

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Mixing Bowl

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.

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Beans

Stew

To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.

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Fresh Cilantro

Sour Cream

Stew

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Bowl

Equipment

Ingredients

Servings:

879grams

pinto beans 946milliliters

chicken broth 340grams

cooked frozen chicken fingers and/or chicken nuggets, thawed 1Tbsp

chili powder 3Tbsps

cornstarch 1large

egg, beaten 59milliliters

fresh cilantro leaves 6servings

Kosher salt 118milliliters

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.