Our Chopped Dinner Challenge this week was chicken fingers. We were pleasantly surprised that, in the food processor, they got transformed into light, airy dumplings that just needed a quick poach in the stew. Adjust the spice level in this dish to your liking by choosing mild, medium or spicy salsa. Chopped Basket Ingredient: chicken fingers
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 serving |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 serving |
Ingredients
- 12 ounces cooked frozen chicken fingers and/or chicken nuggets, thawed
- 1/2 cup milk
- Two 15.5-ounce cans pinto beans
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- One 16-ounce jar salsa
- Kosher salt
- 4 cups chicken broth
- 1 large egg, beaten
- 3 tablespoons cornstarch
- 1/3 cup sour cream
- 1/4 cup fresh cilantro leaves
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. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
- Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.
- Heat the oil in a Dutch oven over medium heat. Add the chili powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. 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.
- Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch.
- 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.
- To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of cilantro leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 504 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 26 g |
| Cholesterol | 64 mg |
| Sodium | 1482 mg |
| Serving Size | 1 of 6 servings |
| Calories | 504 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 26 g |
| Cholesterol | 64 mg |
| Sodium | 1482 mg |