Jamaican Chicken and Dumpling Stew.

This recipe is a great cross between a soup and a stew. It’s really the best of both. I love stews, the consistency of it will naturally bring out the best flavours whether it’s meat based or plant based. Soup on the other hand I never really loved growing up. I couldn’t get on board with drinking my meal. It seemed crazy to my young brain, how could this be filling? Though I didn’t love soup there were parts of it I truly loved.

The soup mix: This is basically a powder that’s used in soups to provide body and flavour. I would love getting close to the bottom of the pot, there the soup was really thick and all the flavour bits and little noodles from the soup mix made it’s way to the bottom. I loved it.

The dumplings: Jamaican dumplings are quite different from what the name “chicken and dumplings would suggest” and they are absolutely yummy. It ssuch a simple thing to make and very versatile. It can be used in soups and stews as well as a side dish. Flour, salt and water and you’re well on your way to doughy goodness. In soups and stews we call the dumplings spinners because the shape of it causes it to spin in the pot while it simmers.

The Shape: You take a small piece (coin sized) of dough and roll them between your palms. The dough elongates and that’s what we call spinners.

I decided to take what I love the most of both, the flavour and comfort of soup and the rich texture and heartiness of a stew. Let’s start cooking something great.

Jamaican Chicken and Dumpling Stew.

Recipe by ChantelleeCourse: EntréeDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

45

minutes

Thick and Spicy Stew.

Ingredients

• Maggi Thick & Spicy Soup Mix 60g packet

• Deboned Chicken Thighs 0.515kg

• Soy Sauce 1 tbsp. _{(Pantry Item)}

• All Purpose Seasoning 1tsp. _{(Pantry Item)}

• Onion Powder 1tsp. _{(Pantry Item)}

• Paprika 1/2 tsp. _{(Pantry Item)}

• Scotch Bonnet pepper _{(Pantry Item)}

• Flour 3/4 cup _{(Pantry Item)}

• Salt 1/2 tsp. _{(Pantry Item)}

• Thyme- 1- 2 sprigs _{(Pantry Item)}

• Scallion 1 stalk _{(Pantry Item)}

• Carrot Sliced 1 cup

• Water 3- 4 tbsp. for dumpling _{(Pantry Item)},

• Onion chopped 1/2 cups _{(Pantry Item)}

• 5 cloves Garlic minced _{(Pantry Item)}

• Pimento -8 _{(Pantry Item)}

• Vegetable oil 2 tbsp. _{(Pantry Item)}

• Water- 3 cups

Directions

• Cut Chicken to 1 inch cubes and season with soy sauce, all purpose, onion powder and paprika and set aside.
• Add flour to a bowl with salt, mix well and add small portions of water at a time and mix the flour.
• When the flour becomes doughy use your hands to knead the dough. When dough is smooth cover and set aside.
• Heat 2 tbsp. oil in a large soup pot on medium. Add half the onions and garlic and sauté for two minutes. Add the chicken and sauté until brown.
• Add 3 cups water, soup mix, onions, garlic, thyme, scallion, pimento and scotch bonnet pepper. Bring to a boil.
• Pinch coin sized pieces of the dough and roll in your palms by moving your hands front to back. Add each dumpling to the pot and cook for 20- 25 minutes until liquid is reduced and has a thick consistency like a stew.
• Add Carrots in the last 10 minutes of cooking and reduce heat.

Price Range: $1,000 JMD. (Price range based on type of supermarket, brand and season. Does not include Pantry Items)                                                                         

Brawta: Carrot. _{(Non pantry ingredients that are leftovers for future use.)}

Eating in can be easy on the pocket yet just as fun and tasty as dining out.  Enjoy!