Last night I had every intention of getting home from work at a reasonable hour and making some spicy enchiladas for dinner. I had been craving Mexican food all day, and I had the whole dinner planned out. My plans went awry (in a good way!) around 4 p.m., when my husband texted me to let me know he had won Bulls tickets for that night’s game. Enchiladas were off.
Now, here’s where I made my mistake. Even though our evening plans had changed, my Mexican food craving never left me. Naturally, I had the bright idea of getting sports-stadium quality nachos for dinner. Smart, right? Not only were they gross, they were also expensive, so I felt like I had to eat them. Needless to say, my stomach has been upset ever since.
Given the nacho snafu, I was in major need of some comfort food to soothe my stomach tonight. I hit the jackpot with this Rachael Ray recipe for chicken and dumplings. Even though the ingredient list is a little longer than I usually like for a weeknight dinner, it’s easy to make with stuff that’s already in your fridge, and I made things even easier by picking up carrot and celery sticks from the grocery store salad bar. I was worried this would be bland, so I used a heavy hand with the salt, pepper, and poultry seasoning, which was a good call. Here’s the recipe:
CHICKEN AND DUMPLINGS (adapted from Rachael Ray)
2 chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1 1/2 tbsp butter
1 potato, peeled and cut into bite-sized pieces
2 cups carrots, diced
2 cups celery, diced
1/2 cup onion, diced
1 dried bay leaf
salt and pepper to taste
2 tsp poultry seasoning (I used Penzey’s Northwood Seasoning)
2 tbsp flour
4 cups low-sodium chicken broth
1 cup Bisquick
1/2 cup hot water
1/4 to 1/2 cup chopped parsley
1 cup frozen green peas
- Heat a large pot over medium high heat; add oil, butter, potato, carrots, celery, onion, and bay leaf. Cook 5 minutes, stirring often. Season with salt, pepper, and poultry seasoning. Add flour and cook 2 minutes. Stir in broth and bring to a boil. Add chicken; stir.
- In small bowl, combine Bisquick, hot water, and parsley. Drop spoonfuls of dough into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low; simmer 8-10 minutes without removing lid. Remove cover and stir to thicken sauce. Remove bay leaf. Stir peas into mixture, remove from heat, and serve.
We topped this with a little parmesan cheese and crushed red pepper flakes. Next time it might be fun to try some different things in the dumplings – dill, cilantro, etc. My stomach feels better already!