Spicy Chili with Chicken Nugget Dumplings
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 504, total fat 21 G., saturated fats 5 G., proteins 26 G., carbohydrates 55 G., fiber 10 G., cholesterol 64 mg, sodium 1482 mg, sugar 9 G.
Calories 504, total fat 21 G., saturated fats 5 G., proteins 26 G., carbohydrates 55 G., fiber 10 G., cholesterol 64 mg, sodium 1482 mg, sugar 9 G.
This spicy Tex-Mex dish is a unique way to use store-bought breaded chicken nuggets (or fingers). Blend them in a food processor with a little cornstarch, creating a light and fluffy meat dumpling mixture that simply needs to be added to simmering chili. You can adjust the heat level by choosing a mild or fiery salsa.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350g frozen cooked chicken fingers or nuggets, defrosted
- 0.5 cups of milk
- 2 x 430g cans pinto beans
- 2 tablespoons of vegetable oil
- 1 tbsp. chili powder
- 1 jar (450 g) of salsa
- 4 cups chicken broth
- 1 large egg, beaten
- 3 tablespoons cornstarch
- 1/3 cup sour cream
- 1/4 cup fresh cilantro leaves
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Recipes with similar ingredients: chicken nuggets, pinto beans, milk, sour cream, eggs, starch, cilantro, chili seasoning, salsa sauce
Cooking the dish according to the recipe:
- Using your fingers or the back of a knife, scrape half the breading off the chicken fingers/nuggets. Place them in a bowl with milk and use your hands to break the chicken into small pieces.
- Place 1 can of pinto beans, along with the liquid, into the bowl of a food processor. Blend until smooth. Transfer to a bowl and set aside. Do not wash the food processor.
- Heat vegetable oil in a large saucepan over medium heat. Add chili powder and cook, stirring constantly, until fragrant, about 2 minutes. Add salsa and cook for 2 minutes. Add chicken broth and bean puree. Stir. Bring to a boil, then reduce heat. Simmer until slightly thickened, about 10 minutes.
- Meanwhile, make the chicken finger dumplings. Place the chicken fingers and egg in the bowl of a food processor. Blend until a thick puree forms. Transfer the puree to a mixing bowl and add the cornstarch.
- Add the remaining can of beans and their liquid to the chili pot. Then add 1 teaspoon of the chicken mixture to the pot, enough to make about 24 dumplings. Cover and cook until the dumplings are cooked through, 5-7 minutes.
- To serve, divide the chili into 6 bowls. Top with a spoonful of sour cream and a sprinkle of cilantro leaves.
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