yourfriend wrote:
> playtime in the kitchen
>
> 1) chorizo + cut up fryer chicken + 1/2 each 3/8" diced onion & bell pepper
> + finely minced cilantro stems in a pot at med high heat
>
> 2) after browning both sides of chicken, reduce heat to simmer
> add 1 quart broth (all I had) toos in 1/2 lemon plus zest (all I had)
> and a celery stub. cover for 10-12 minutes
>
> 3) remove chicken, lemon & celery - save chicken discard the rest
>
> 4) add in 3/8" diced mushrooms, celery, baby carrots & zuchini about 3 cups
> total plus another quart of hot water (wanted more liquid). cover for 10-12
> minutes
>
> 5) remove chicken meat off bones, chop medium fine sprinkle with oregano, cumin
> garlic, parsley, chopped cilantro leaves & the other 1/2 of the onion and bell
> pepper. toss into pot for about 10 minutes.
>
> 6) meanwhile for the dumplings: 2 cups biquick with 2/3 tsp each of cumin,
> oregano, finely chopped cilantro leaves, black pepper,garlic & onion powder.
> added just under 2/3 cup 2% milk. stir to combine and rested for 5 minutes.
>
> 7) bring pot to boil, stir in 2 Tsb masa harina (well corn meal) and stir.
> add in heaping teaspoons of the dumpling mix since I like small dumplings.
> cover for 4-5 minutes.
>
> 8) heat off, ladle liquid over dumplings - for appearance. replace cover & wait
> 5 minutes. serve, use chopped cilantro for garnish.
>
> second thoughts 1) even more liquid next time around
> 2) roast veggies before and just stir them in
> 3) cheese for the dumplings
>
> criticize away,
> Your Friend

Sounds good to me. So, how was it? Will you make this again?

Becca