FEBRUARY 28, 2024
Give Comfort Food Classics an Authentic Mexican Twist Stir Up Some Chicken and Dumplings BY DONNA ERICKSON It’s chicken-and-dumplings night at our house. This old-fashioned dish hits just right when it’s damp and chilly outside. While this recipe tastes like it’s been cooking all day, you can actually prepare it with your kids once they get home from school. And when the yummy dumplings puff up over the thick chicken stew, they’ll know it’s the signal to gather the family ‘round for conversation and a satisfying, hearty meal.
CHICKEN AND DUMPLINGS FAMILY FEATURES If winter evenings have you stuck in a dinner rut, heat up the kitchen with family favorites everyone can look forward to. Shaking off the chill can start with a cozy blanket and comforting food that warms you from the inside out.
1
package (9 ounces) Cacique Pork Chorizo 2 teaspoons smoked paprika 1 teaspoon dried Mexican oregano 1 container (16 ounces) Cacique Medium Homestyle Salsa 1 quart chicken stock 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and diced 1 can (25 ounces) white hominy, drained and rinsed 1 lime, cut into wedges 3/4 cup crumbled Cacique Ranchero Queso Fresco 1/2 cup chopped cilantro
Soup is a wintertime staple thanks to its simplicity, and you can put a delicious spin on your next winter warmup with Mexican-inspired ingredients. Giving soup night a twist starts with Cacique Foods, one of the country’s top authentic Mexican food brands, that invites friends and family to share real moments while savoring authentic flavors. This Smoky Chorizo and Chicken Pozole relies on the bold, hearty, spicy taste of Cacique’s Pork Chorizo combined with handcrafted Homestyle Salsa. Queso Fresco’s crumbly, creamy texture and milky, fresh flavor adds the perfect finishing touch, making this soup a perfect way to warm up weeknights with just the right amount of heat. For a flavorful side that complements a variety of main courses while adding Mexican flair, consider Mexican Loaded Mashed Potatoes. This recipe is a familiar favorite with the unique twist of bacon and Pork Chorizo for a meat-infused recipe that will become a menu mainstay. Plus, for an extra creamy texture, it calls for Cacique Crema Mexicana – an everyday table cream with a neutral, freshtasting flavor ideal for balancing out spice – and Oaxaca, a semisoft cheese with a mellow, buttery flavor. Find more comforting recipes at caciquefoods.com.
SMOKY CHORIZO AND CHICKEN POZOLE
Prep time: 5 minutes Cook time: 30 minutes Servings: 6-8 2 tablespoons olive oil 1 large white or yellow onion, finely chopped 1 teaspoon kosher salt, plus additional, to taste (optional)
6 1
bacon strips, chopped package Cacique Pork Chorizo 12 ounces Cacique Crema Mexicana 1/2 cup butter, cubed 1 1/2 teaspoons onion powder 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon pepper 1 cup Cacique Oaxaca or Queso Quesadilla, shredded 1/2 cup Cacique Crema Mexicana Agria, for topping (optional) 3 green onions, chopped
In large, heavy pot over medium heat, heat oil. Reserve 1/4 cup onion for garnish; add remaining onion to pot and season with salt. Saute until translucent, about 5 minutes. Increase heat to medium-high; add pork chorizo and break it apart with spoon. Cook chorizo undisturbed until deeply browned and cooked through, 3-5 minutes. Add smoked paprika and oregano; cook 30 seconds, or until fragrant. Pour in salsa and scrape up browned bits from bottom of pan. Bring to simmer 1-2 minutes, allowing it to thicken slightly then add stock and bring to simmer. Stir in diced chicken and hominy. Decrease heat to medium and cook 8-10 minutes until chicken is cooked through. Taste and season with more salt, if necessary. Remove from heat.
In Dutch over, add potatoes and cover with water. Bring to boil. Reduce heat; cook, uncovered, 10-15 minutes, or until tender. In skillet over medium heat, cook bacon until crisp. Drain on paper towels, chop into small pieces and set aside. Remove bacon grease from skillet and cook chorizo over medium-high heat, 6-8 minutes. Drain potatoes; add to pan. Mash potatoes, gradually adding crema Mexicana, butter, onion powder, salt, garlic powder and pepper. Transfer to greased 13-by-9-inch baking dish; sprinkle with cheese, chorizo and bacon. Refrigerate, covered, up to 1 day.
Serve bowls of pozole with reserved onion, lime wedges, crumbled queso fresco and chopped cilantro.
MEXICAN LOADED MASHED POTATOES
Prep time: 35 minutes Cook time: 40 minutes Servings: 10 3 pounds russet potatoes (about 9 medium potatoes), peeled and cubed water
Preheat oven to 350 F. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes, or until heated through. Drizzle with crema Mexicana agria and chopped green onions.
Serves 6-8 Chicken: 1 chicken (3 1/2 pounds), cut up into 6-8 pieces Salt and pepper 4 tablespoons unsalted butter 1 large onion, coarsely chopped 1/3 cup flour 6 cups chicken broth 2 ribs celery, chopped 3 carrots, peeled and chopped 8 ounces fresh mushrooms, sliced 1 teaspoon thyme Chopped parsley, for garnish Dumplings: 2 cups unbleached all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup plus 2 tablespoons milk Rinse the chicken and pat dry. Season with salt and pepper. Heat butter in a large skillet over medium heat and brown the chicken pieces until golden, about 4-5 minutes on each side. Transfer chicken to a large pot or Dutch oven. Over medium to high heat, saute the onion in the skillet drippings until softened, about 5 minutes. Add additional butter if necessary. Stir in flour and continue to stir constantly, until slightly browned, about 1 minute. Slowly add 1 cup of the chicken broth, stirring constantly and letting the mixture bubble between additions to make a gravy. Transfer to the pot of chicken. Add remaining broth, celery, carrots, mushrooms and thyme. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Meanwhile, prepare the dough for the dumplings. Let your child measure and, using a fork, mix the dry dumpling ingredients in a mixing bowl. Add milk and stir just until the mixture is moistened. An adult should gently stir the stew mixture once, then drop the dough in spoonfuls on the simmering liquid. I like small dumplings, about 2 tablespoons each (which yields 18). Cover and simmer for about 20 minutes undisturbed, until dumplings are puffed and dry in the middle. To serve, arrange chicken, vegetables and dumplings in wide, shallow bowls. Ladle gravy over each serving. Let your child sprinkle parsley on top as a fresh garnish. Cook’s Note: If you prefer to serve boneless chicken, remove the chicken pieces from the cooking pot before dropping the dough in. Take the chicken off the bones, shred and return the meat to the pot. Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. (c) 2024 Donna Erickson Distributed by King Features Synd.
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