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Coconut Milk Chicken and Dumplings
Created by: Howcan Team
Ingredients
- 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon of olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 4 cups of chicken broth
- 1 can (13.5 oz) of coconut milk
- Salt and pepper to taste
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1/2 cup of milk
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, sliced carrots, and celery to the pot. Cook for another 3-4 minutes, until the vegetables start to soften.
- Add the diced chicken thighs to the pot, along with the dried thyme and rosemary. Season with salt and pepper. Cook until the chicken is no longer pink on the outside.
- Pour in the chicken broth and coconut milk. Bring the mixture to a simmer and let it cook for 15-20 minutes, until the chicken is fully cooked and the vegetables are tender. Season with additional salt and pepper to taste.
- While the chicken and vegetables are simmering, prepare the dumplings. In a mixing bowl, combine 1 cup of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Cut in the cold butter pieces using a pastry cutter or fork, until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- Drop spoonfuls of the dumpling batter onto the simmering chicken and vegetable mixture. Cover the pot with a lid and let the dumplings cook for 15 minutes, until they are cooked through and fluffy.
- Serve the creamy coconut milk chicken and dumplings hot, garnished with fresh herbs if desired. Enjoy!
Chicken and Dumplings with a creamy coconut milk base is a unique twist on the classic comfort food. This dish has its roots in Southern American cuisine, where it was traditionally made with a rich, savory broth. However, the addition of creamy coconut milk adds a tropical and indulgent flavor to the dish. Renowned chefs like Marcus Samuelsson and Carla Hall have put their own spin on this dish, incorporating the flavors of their heritage into the recipe. In the Southern United States, restaurants like Husk in Charleston, South Carolina, and The Loveless Cafe in Nashville, Tennessee, are known for serving exceptional Chicken and Dumplings with a creamy coconut milk base. The key to getting this dish right lies in the balance of flavors. The coconut milk should be creamy and luscious, complementing the tender chicken and fluffy dumplings. The use of fresh herbs and spices, such as thyme, rosemary, and turmeric, enhances the aromatic profile of the dish. For those looking to try a famous alternative method, some chefs recommend using coconut oil and coconut flour in the dumpling batter to infuse even more coconut flavor into the dish. Whether enjoyed at a renowned restaurant or homemade with a personal touch, Chicken and Dumplings with a creamy coconut milk base is a delightful fusion of flavors that is sure to satisfy any craving for comfort food with a tropical twist.
60 min
6
450 calories
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