Creamy Spicy Sweet Potato Chicken and Dumplings
Habanero spiced creamy fire-roasted tomatoes and sweet potato broth with chunks of shredded tender chicken and carrots with fluffy dumplings with a hint of rosemary.
Servings 4
Calories: 435.79kcal
Ingredients
Soup
- 1 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 boneless skinless chicken breasts
- 2 dried bay leaves
- 2 small sweet potatoes peeled and large chunks
- 1- quart low-sodium chicken broth
- 2 tablespoons olive oil
- 1 rib of celery small chopped
- 1 green bell pepper small chopped
- 1 small onion small chopped
- 3 garlic cloves chopped
- 1 cup crushed fire-roasted tomatoes
- 1 tablespoon adobo seasoning
- 1 medium carrot medium sliced
- ½ teaspoon habanero sauce
- 1 small lime juiced
- ½ bunch chopped parsley
Dumplings
- ¾ cup of all-purpose flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ tablespoon fresh thyme or rosemary
- 1 tablespoon olive oil
- ½ cup milk
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Chicken: Season chicken with salt and pepper.
- Cook the Chicken: Heat oil in a Dutch Oven on medium-high heat and brown the chicken on both sides for 2 to 3 minutes each side.
- Prepare Soup Base: Add bay leaves, sweet potatoes, and chicken broth, cover, and increase the heat a little to bring it to a simmer, taking about 10 minutes.
- Prepare the Chicken: Remove the chicken when cooked, discard the bay leaves, and cover the pot. Let the chicken rest for at least five minutes before shredding.
- Prepare the Broth: When the sweet potatoes are tender, blend the sweet potato with the broth and set aside. Carefully remove it from the pot if using an immersion blender, and wipe it with a paper towel to cook the vegetables.
- Sweat the Vegetables: Heat olive oil in the pot and add the celery, green bell pepper, onion, and garlic; cover, and let them sweat for 3 minutes, or until onion is tender.
- Build the Soup Base: Add tomatoes and adobo seasoning and cook for 5 minutes, stirring occasionally.
- Then, add the carrots and sweet potato broth, and bring to a simmer and cook for 5 minutes or until the carrots are tender.
- Finish the Soup: Add the chicken, habanero, lime juice, and parsley (save some parsley for garnish) and bring to a simmer again to add the dumplings. Make the dumplings while the broth simmers.
- Make the Dumplings: Mix the flour, baking powder, kosher salt, thyme, or rosemary. Make a well in the center and add oil and half of the milk. While mixing, slowly add the rest of the milk and mix just enough to combine the ingredients.
- Cook the Dumplings: Once the soup begins to simmer, using a small scoop or tablespoon, scoop the dumplings into the simmering broth, cover, reduce the heat to medium, and cook for 15 minutes. Note: The dumplings will double in size.
- Plate Up: Bowl up the soup and garnish with parsley
Video
Notes
- When measuring flour, do not use the measuring cup to spoon; use a spoon to spoon it into the measuring cup.
- If you do not have a ¾ measuring cup or spoon, use three times of the ¼ measuring unit.
- Liquids and solids are measured differently. They have their own measuring cups.: For example, measure the chicken broth in a "Liquid" measuring cup that has a spout.
Nutrition
Calories: 435.79kcal | Carbohydrates: 46.66g | Protein: 23.01g | Fat: 18.36g | Saturated Fat: 3.32g | Cholesterol: 39.82mg | Sodium: 1077.23mg | Fiber: 4.95g | Sugar: 8.39g
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