Spicy Mexican Chili with Chicken Dumplings
Votes: 1
We offer a new variation of the Mexican chili dish, the main ingredient of which is chicken nuggets. You'll be pleasantly surprised that they can be turned into light, airy dumplings in a food processor, which then only require a light simmer. You can adjust the spiciness of this Mexican chili by adding the desired amount of salsa.
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Chili with beans, chicken dumplings, and instead of vegetables, they used vegetable 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:
- 2 cans (440 g each) pinto beans
- 340 g of ready-to-eat frozen chicken nuggets (defrosted)
- 1/2 cup milk
- 2 tablespoons of vegetable oil
- 1 tbsp. chili powder
- 1 jar of salsa, or 450 grams of ready-made sauce
- 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: pinto beans, chili seasoning, salsa sauce, chicken breasts, eggs, milk, sour cream, starch, cilantro
Cooking the dish according to the recipe:
- Using your hands or the back of a knife, scrape half the breading off the nuggets. Discard any excess breading. Place the nuggets in a bowl with milk and tear them into smaller pieces using your hands.
- Place 1 can of pinto beans and their liquid in a food processor. Process until smooth. Transfer to a bowl and set aside. Don't wash the processor; you'll use it again to make the chicken dumplings.
Heat the oil in a large saucepan 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 refried beans. Stir. Bring to a boil, then reduce the heat. Simmer until thickened, about 10 minutes. - Meanwhile, prepare the dumplings. Place the chicken nuggets and beaten egg in a food processor. Process until the mixture has a lumpy consistency (like canned tuna). Transfer the mixture to a bowl and stir in the cornstarch.
Add the remaining beans from the second can, along with the liquid, to the pan. Then add the nugget batter, heaping teaspoons at a time, to make 24 dumplings. Cover the pan and cook until the dumplings are cooked through, 5-7 minutes.
To serve, divide the chili among 6 bowls. Top with sour cream and garnish with cilantro leaves.
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