Chicken stew with dumplings
I often find myself making chicken stew with dumplings when I want a meal that fills me up quickly, without having to spend too much time by the stove. I think it's great for hurried lunches or when unexpected guests drop by. The dumplings turn out soft and light if I have patience with them, and if the chicken breast isn't overcooked, it stays tender. I use grated onion to add a sweet flavor without overpowering the sauce.
Quick Info
Total time: about 60 minutes
Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 4
Difficulty: medium
Recipe type: main dish, suitable for lunch or dinner
Ingredients
For the stew:
- 1 boneless chicken breast
- 2 large onions
- 1 red bell pepper
- 1 tablespoon tomato paste
- Salt
- Pepper
- Oil (for sautéing)
- 2 bay leaves
- 1 chicken bouillon cube (like Knorr)
For the dumplings:
- 2 eggs
- A pinch of salt
- 1/2 teaspoon baking powder
- Semolina (about 8-10 tablespoons, added gradually)
Instructions
1. Place the chicken breast in a pot of water, enough to cover it. Let it cook for a few minutes, just until it starts to turn white. There's no need to cook it completely at this stage.
2. Meanwhile, peel and grate the onions. Dice the bell pepper.
3. In a saucepan, heat a little oil. Add the grated onion and diced bell pepper. Sauté them until they soften, without burning.
4. Remove the chicken breast from the water it was boiling in. Cut it into strips or cubes, according to your preference.
5. Add the chicken pieces to the saucepan with the onion and bell pepper. Gently mix.
6. Pour in enough water to cover the meat. Sprinkle with salt, pepper, and add the bay leaves. Bring everything to a simmer over medium heat.
7. While the stew is simmering, prepare the dumplings: Crack the eggs into a bowl. Add a pinch of salt and half a teaspoon of baking powder. Whisk well with a fork.
8. Gradually add semolina, one tablespoon at a time, mixing constantly. Aim for a consistency slightly thicker than sour cream – the batter should flow but hold some shape. Typically, I use about 8-10 tablespoons.
9. Once the meat and vegetables have cooked and the sauce has thickened a bit, add the tablespoon of tomato paste and the bouillon cube. Stir until everything is dissolved in the sauce.
10. Remove the saucepan from the heat before forming the dumplings. Dip a spoon into the hot sauce for a few seconds, then scoop some of the dumpling mixture and place it directly into the stew. Repeat until all the batter is used.
11. Return the saucepan to the heat. When it starts to boil again, pour a quarter cup of cold water over the dumplings. Cover with a lid and let simmer on low heat for another 10-15 minutes.
12. Finally, if you like, sprinkle with chopped fresh parsley.
Why I Make This Recipe Often
This recipe saves me when I want to cook something quick and hearty with simple ingredients. The semolina dumplings are not fussy, and the chicken breast cooks quickly. Plus, it's a stew that doesn't require a separate side dish.
Tips and Variations
Tips
- For light dumplings, don't overload the mixture with semolina. The batter should remain soft, even if it seems a little runny.
- If you have time, you can let the dumpling mixture rest for 5 minutes before using it.
- Dip the spoon in the sauce before each dumpling – this prevents the batter from sticking.
- Be cautious with the heat after adding the dumplings – they should simmer gently, not boil vigorously.
Substitutions
- The chicken breast can be replaced with boneless thighs or another lean meat.
- If you don't want to use a bouillon cube, you can add salt and a little vegetable concentrate or omit it altogether.
- The red bell pepper can be swapped for yellow or green bell pepper.
Variations
- For a richer flavor, you can add grated carrot at the beginning, along with the onion.
- A splash of paprika works well if you prefer a more intense color in the sauce.
- If you want more texture, add a few diced potatoes at the end – cook them together with the dumplings.
Serving Ideas
- The stew is hearty enough to serve as a main dish.
- It can be served with a simple cucumber or tomato salad.
- It also goes well with some fresh bread.
Frequently Asked Questions
1. How do I know when the dumplings are done?
The dumplings should be soft and float to the surface. If you cut one and the center is no longer raw, they are done.
2. Can I use bone-in chicken?
Yes, but it will take longer to cook. Bone-in meat gives a richer flavor, but you will need to remove the meat from the bones before adding the dumplings.
3. What if I find the dumplings too hard?
You may have added too much semolina or mixed too much. Next time, use less semolina and mix briefly, just enough to combine.
4. Can I prepare the dumplings in advance?
I don't recommend it, as they can harden if left to sit. It's best to add them directly to the dish as soon as you've made the mixture.
5. Can the recipe be made without tomato paste?
Yes, but the color and flavor of the sauce will be milder. You can compensate with a little paprika or just use the juices from the meat and vegetables.
Nutritional Values
Approximately, for one serving of this stew with dumplings:
- Calories: 350-400 kcal
- Protein: 25-28 g
- Carbohydrates: 30-35 g
- Fat: 12-15 g
Values are approximate and vary based on portion sizes and the amount of oil used.
Storage and Reheating
The dish keeps well in the refrigerator, in a sealed container, for 1-2 days. The dumplings may absorb some of the liquid and become firm when reheating, so if there's any leftover, it's best to warm it on low heat, adding a little water or broth to prevent it from drying out. I don't recommend freezing, as the dumplings lose their texture.
Ingredients: a chicken breast a large red bell pepper 2 large onions a tablespoon of broth salt, pepper, oil for sautéing 2 bay leaves a chicken cube from Knorr For the dumplings we need: 2 eggs a little salt half a teaspoon of baking powder semolina about 8-10 tablespoons
