RCI-SP.004.0116.001
Creamy Chicken with Cornmeal Dumplings
Contributed by [http://groups.yahoo.com/group/PressureCookerRecipes/ PressureCookerRecipes Y-Group]
Prep5 min
Cook25 min
Total30 min
Servings4
Difficultyadvanced
Ingredients
- skinless12 ouncesboneless chicken breast halves
- desired fresh vegetables2 cupssuch as chopped carrots, chopped turnip, chopped rutabaga, chopped onion, and/or green beans cut into 1-inch pieces
- x 9-ounce package frozen whole kernel corn1 unit
- garlic1 cloveminced
- ½ teaspoon
- dried basil½ teaspooncrushed
- ¼ teaspoon
- ⅛ teaspoon
- 1 cup
- ⅓ cup
- ⅓ cup
- 1 teaspoon
- ⅛ teaspoon
- 1 dash
- ¼ cup
- 2 tablespoons
- ¼ cup
- ¾ cup
Method
1
Cut boneless, skinless chicken breast halves into bite-sized pieces, approximately 1-inch cubes. Set aside.
2
Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3
Add chicken pieces to the hot oil and cook for 5-6 minutes, stirring occasionally, until the exterior is golden and the chicken is cooked through.
6 minutes
4
Add the chopped fresh vegetables (carrots, turnip, rutabaga, onion, and/or green beans), minced garlic, and frozen corn to the pot. Stir well to combine with the chicken.
5
Sprinkle ½ teaspoon salt, ½ teaspoon crushed dried basil, ¼ teaspoon dry mustard, and ⅛ teaspoon black pepper over the mixture. Stir to distribute seasonings evenly.
6
Pour in 1 cup of vegetable broth or water and bring to a gentle simmer over medium heat.
7
Prepare the cornmeal dumpling mixture: In a medium bowl, whisk together ⅓ cup all-purpose flour, ⅓ cup yellow cornmeal, 1 teaspoon baking powder, ⅛ teaspoon salt, and a dash of black pepper.
8
Add ¼ cup milk to the dry dumpling mixture and stir until just combined—the batter should be thick and slightly lumpy. Do not overmix.
9
Drop spoonfuls of the dumpling batter (about 1-2 tablespoons per dumpling) directly onto the simmering chicken and vegetable mixture, spacing them apart slightly. Do not stir after adding dumplings.
15 minutes
10
Cover the pot with a tight-fitting lid and simmer for 12-15 minutes until the dumplings are cooked through and a toothpick inserted into a dumpling comes out clean.
15 minutes
11
In a small bowl, whisk together ¼ cup all-purpose flour and ¾ cup milk until smooth, creating a slurry with no lumps.
12
Slowly pour the milk-flour slurry into the pot while stirring gently to incorporate and thicken the sauce. Simmer for 2-3 minutes until the sauce reaches desired consistency and no raw flour taste remains.
3 minutes