Try this the next time you have leftover rotisserie chicken. For light dumplings, use finely ground chickpea and brown rice flours. The gravy will only taste as good as the chicken stock used, so choose one that is especially flavorful.
Recipe Preparation Time:
Recipe Ingredient Details:
6 tablespoons plus 1/2 cup chickpea flour
4 cups reduced-sodium, gluten-free chicken broth or stock
1/2 cup brown rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon sugar
1/2 teaspoon garlic salt
1/4 cup reduced-fat (2 percent milk)
1 tablespoon canola oil
2 cups shredded or diced cooked chicken breast
3 cups mixed frozen vegetables (such as a peas, corn, green bean blend)
1 cup frozen pearl onions (petite white onions)
Place 6 tablespoons chickpea flour in a medium bowl. Whisk in broth by the tablespoonful until a smooth paste forms. Slowly add remaining broth, whisking constantly. Pour mixture into a 12-inch-wide saucepan (big enough to hold all dumplings without clumping together). Bring to a boil, whisking frequently. Reduce heat, cover, and simmer over medium-low heat while making dumplings. Season to taste.
Sift remaining 1/2 cup chickpea flour, rice flour, baking powder, sugar, and garlic salt into a medium bowl. Add egg, milk, and oil. Stir until uniform. Set aside.
Whisk sauce again until smooth (some foaming or separation may have occurred); then stir in chicken and frozen vegetables. Bring to a boil, and then reduce heat to a simmer. Drop dumpling dough by the tablespoonful into simmering stew, leaving an inch between each (they will double in size). Cover and simmer for 8–10 minutes, until dumplings are firm and cooked through (not wet when cut in half). Spoon into bowls and serve.
Recipe Additional Notes:
PER SERVING: 445 cal, 8g fat (3g mono, 3g poly, 2g sat), 102mg chol, 38g protein, 57g carb, 10g fiber, 645mg sodium
Wed, 2012-10-17 21:26