Spicy Chili with Chicken Finger Dumplings

  0.0 – 0 reviews  • Poultry
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

  1. 12 ounces cooked frozen chicken fingers and/or chicken nuggets, thawed
  2. 1/2 cup milk
  3. Two 15.5-ounce cans pinto beans
  4. 2 tablespoons vegetable oil
  5. 1 tablespoon chili powder
  6. One 16-ounce jar salsa
  7. Kosher salt
  8. 4 cups chicken broth
  9. 1 large egg, beaten
  10. 3 tablespoons cornstarch
  11. 1/3 cup sour cream
  12. 1/4 cup fresh cilantro leaves

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

 

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