Chicken and Dumplings

Ingredients

NOTE: Text in [brackets] indicates Waigal's variation to Tiffany's recipe

• 3-4 pounds chicken thighs
• 1 yellow onion, medium diced
• 1 red bell pepper, medium diced
• 1 green bell pepper, medium diced
• 2 stalks of celery , medium diced
• 2 quarts of chicken stock or enough to cover whole chicken
• 3 cloves garlic minced
• 2 tbsp creole seasoning
• 1⁄2 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1⁄2 cup heavy cream
• 2 tbsp dill, chopped
• 1 bunch kale, chopped, stems removed
• **[1 serrano pepper, sliced]**
• **[1 tsp turmeric]**
• **[1 tsp coriander, ground]**
• **[2 tbsp cilantro]**
• **[1 lemon**

Dumplings

• 2 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1⁄3 cup cold unsalted butter
• 1 cup buttermilk

Garnish

• Fresh cracked black pepper
• Dill fronds
• **[Sumac]**
• **[Creole seasoning]**
• **[Drizzle heavy cream]**

Instructions

1. 1
   Place the whole chicken, onion, celery, bell pepper, bay leaf, garlic and creole seasoning in a stock pot and cover with water. Bring to a boil and simmer until chicken is fully cooked, reaching 165 degrees.
2. 2
   **[Sauté onion and garlic, add turmeric, coriander, chicken and serrano to a pressure cooker. High 10 mins.]**

Dumplings

3. 1
   While the chicken is boiling, prepare the dumplings. In a medium mixing bowl, combine all-purpose flour, baking powder and kosher salt. Mix until well combined.
4. 2
   Using a box grater or a pastry cutter, cut cold butter into your dry ingredients.
5. 3
   Using your hand, mix until the mix is a grainy texture.
6. 4
   Next, add buttermilk to the dry mix while mixing with your hand. Careful not to over mix. The dough should begin to form.
7. 5
   Once the dough has come together, turn onto a lightly floured surface. Lightly knead the dough until fully combined. Do not over knead or dumplings will be tough.
8. 6
   Turn dough onto a lightly floured surface and roll out until about 1⁄4 inch thick. Using a pastry cutter, cut dough into 1-inch by 1 1⁄2-inch strips and set aside.
9. 7
   Remove chicken from the stock and set aside to slightly cool.
10. 8
    Reserve stock in a stock pot, making sure you have at least 2 quarts if not add water. **[Add lemon juice.]**
11. 9
    Once the chicken has slightly cooled, remove the meat from the bones. When removing meat from the bones, do not shred chicken too much. Try to keep medium-sized pieces about the size of your index finger and set aside.
12. 10
    Season stock with salt, pepper and chili flakes.
13. 11
    Return chicken pieces back to the stock pot to allow it to continue simmering another 5 minutes.
14. 12
    Drop dumpling back into the stock pot and allow to cook for about 10 minutes.
15. 13
    Finish with heavy cream, chopped dill and kale.
16. 14
    Adjust seasoning to taste.
17. 15
    Garnish with fresh cracked black pepper, dill fronds, **[sumac and creole seasoning].**