| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 25 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 25 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 8 skinned and boned chicken thighs
- 4 cups all-purpose baking mix, divided
- 1 teaspoon paprika
- 1 teaspoon ground red pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon freshly ground black pepper
- Dash salt
- 2 tablespoons vegetable oil, divided
- 3 (14.5-ounce) cans chicken broth, divided
- 1/4 (1.41-ounce) box coriander and annatto seasoning (2 packets)
- 2/3 cup milk
Instructions
- Rinse chicken with cold water; pat dry. Combine 2 cups baking mix, paprika, and next 6 ingredients in a large zip-top freezer bag. Add chicken thighs, 1 at a time; seal bag, and shake to coat.
- Heat 1 tablespoon oil in a 6-quart Dutch oven over medium heat. Add half of chicken, and cook 5 minutes on each side or until golden brown; remove chicken. Repeat procedure with remaining oil and chicken.
- Add 1/2 cup chicken broth to drippings in pan, stirring to loosen browned bits from bottom.
- Return chicken to pan; stir in remaining broth and 2 seasoning packets. Bring to a boil; cover, reduce heat, and simmer 25 minutes.
- Combine milk and remaining 2 cups baking mix in a medium bowl, stirring just until moistened. Drop dough by tablespoonfuls onto simmering chicken mixture; cook, uncovered, 10 minutes. Cover, and cook 10 more minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1481 |
| Total Fat | 86 g |
| Saturated Fat | 21 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 2 g |
| Sugar | 69 g |
| Protein | 73 g |
| Cholesterol | 389 mg |
| Sodium | 2272 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1481 |
| Total Fat | 86 g |
| Saturated Fat | 21 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 2 g |
| Sugar | 69 g |
| Protein | 73 g |
| Cholesterol | 389 mg |
| Sodium | 2272 mg |
Reviews
Absolutely delicious! Great for a quick dinner for the family or surprise guests! If it’s ever not seasoned enough for me by following the exact recipe, I just add more of the (yes!) Goya seasoning. It took me forever to realize what that ambiguous term the Food Network decided to use was, and it makes a HUGE difference if you try using anything else. I wouldn’t change a thing–except perhaps double the recipe!
I did not find this spicy at all. I thought it was plain. Missed not having vegetables. I will stick with the more taditional versions.
It’s Goya Sazon seasoning packets with coriander & annato. It’s in an orange box in the Goya/Latin food section of most supermarkets.
The Food Network apparently edits out all references to brand names. But it’s definitely Goya Sazon.
Could someone please tell me what the “1/4 (1.41-ounce) box coriander and annatto seasoning (2 packets)” are and how do I get them? There should be a quality control dept. reviewing the recipes on Food Network. I’m an experienced cook, but how is anyone supposed to know what this is?
I make this recipe at least every other month. I’ve passed this one around more than I have any other.
This was so good! I let the dough sit while I browned the chicken and the dumplings came especially light that way. The kids cleaned their plates. A keeper and will definitely make again.
The chicken was a little soggy.