Tuesday, January 4, 2011

Chicken & Pastry

I love Chicken & Pastry, it is great during the winter or anytime of the year. Paired with a nice veggie and some cornbread WALA you have a great meal. Now maybe you have herd that Chicken & Pastry and Chicken & Dumplings are the same thing. To me they are not. Chicken & pastry is with a thinner noodle type dumping, and Chicken & Dumplings is more of a puffy thick biscuit time dumpling. I myself prefer Chicken & Pastry. This is how we do it!

Chicken & Pastry

1 Whole Cut Up Chicken(2 Wings, 2 Breast, 2 Legs, 2 Theighs)
16 Cups Water
2 Teaspoons Goya Adobo All Purpose Seasoning
1/2 Package of Anne's Old Fashioned Flat Dumplings (Or dumplings of your choice)


1. Place Chicken, Water, Salt, Pepper, & Goya AAPS. Bring to boil. Turn to medium and cooking for 30 mins or until chicken is falling off the bone tender. * I leave my skin on and bone in because it give the broth WAY more flavor but you are more then welcome to remove those before cooking. Also you can you all white or all dark if you want, I before to use both. Salt and Pepper to your taste!*

2. Remove chicken and remove skin & bone. Then dice or shred chicken and set aside.

3. Bring broth back to boil. Drop dumplings in broth 8 at a time. Use half the package about 28-36 Pieces of Dumpling. Stir. Add Chicken back to broth.

4. Boil Rapidly for 5 mins. Turn to low and cover. Let simmer for 20-30mins until dumplings are tender.


LaBellaVita said...

Where do you find the flat dumplings at? (what section in the store?) I've never seen them before!