This Mexican-inspired chicken & mushroom stew gets a lift from these small doughnut-shaped dumplings. The dimple allows the dumpling to cook faster and more evenly. You will need them to mop up every bit of sauce on your plate.
CHICKEN & MUSHROOM STEW WITH CORN DUMPLINGS (CHOCHOYOTES CON POLLO)
Serves: 6 (makes about 20 dumplings)
For the Stew:
¼ oz dried porcini mushrooms, soaked in ½ cup hot water for 30 minutes
6 TBSP grapeseed oil
2 cooked whole chicken legs (2 thighs and 2 drumsticks)
¼ lb assorted mushrooms (like cremini, portabello, or shiitake), quartered
1 medium yellow onion, finely chopped
1 small green bell pepper, seeds and stem removed, coarsely chopped
½ TSP salt
1½ TSP ground cumin
1½ TSP ground ancho chile
1 large ripe tomato, coarsely chopped
1 14-oz can diced or crushed tomatoes
8 pitted green olives, thinly sliced
¼ cup raisins
1 cup fresh or frozen corn kernels
1 scallion, thinly sliced into rings
For the Dumplings:
1 cup masa harina, plus some extra for dusting
½ TSP salt
3 TBSP nonhydrogenated vegetable shortening, at room temperature
½ to 2/3 cup hot chicken broth or water
Read Related: Mexican Comfort Food: The Dumpling
Make the Stew:
- While the dough is chilling, drain the soaked porcini mushrooms, squeeze out any excess water, and chop them finely.
- Heat 2 TBSP of the oil in a large skillet over high heat. Add the chicken and cook, stirring frequently, until lightly browned, about 3 minutes. Scoop into a bowl and set aside. Add another 2 TBSP of oil to the same pan, add the mushrooms and cook, stirring occasionally, until golden brown, about 4 minutes. Scoop into the bowl with the chicken.
- In the same pan, heat the remaining oil over medium heat, add the onion, bell pepper, and the chopped porcini mushrooms, and cook until the onions are soft and translucent, about 3 minutes. Mix in the jalapeno, tomatoes, salt, cumin, and ground ancho chile. Then, add the crushed tomatoes, olives, and raisins, and the reserved chicken and mushrooms, and cook 1 minute longer. Remove from heat then stir in the corn and set aside until you are ready to add the dumplings.
Make the Dumplings:
- Combine the masa harina with the salt in a medium bowl. Add the shortening and rub it into the flour mixture until it resembles a coarse meal. Pour in ½ cup of the broth and stir until all the liquid has been absorbed. Mix in more broth, one spoonful at a time, until you have a dough that is firm enough to hold together without cracking or crumbling apart.
- Pinch off a small piece of dough and roll it into a ball about 1 inch around. Push your thumb or index finger into the center, without poking through, to create a deep dimple, and place on a plate. Repeat with the remaining dough, keeping the dumplings in a single layer on the plate.
Cook the Dumplings and Finish the Stew:
Fill a medium pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Carefully drop the dumplings, a few at a time, into the simmering water. Cook until all of them are floating, about 3 minutes. Use a slotted spoon to scoop the dumplings out of the water and place them on a plate to cool and set slightly, about 3 minutes. Gently stir the dumplings into the stew. Place the stew back over medium heat and simmer for 3 minutes to warm through. Sprinkle with scallions and serve.