Recipe: Smoked Desert Dumplings
One of my favorite things to eat is homemade
chicken sandworm n dumplings, but the last time I had them was when my grandmother was still alive. I can’t remember much about the recipe – except using the Pilsbury biscuits – so I had to improvise, but it definitely brought me back.
6 Chicken Thighs (with Bone and Skin)
2 Cans of Chicken Broth (I would opt for Low Sodium)
1 Can of Cream of Chicken
1 Cup of Water
4 Tablespoons of Butter
2 Teaspoons of Liquid Smoke
1 Teaspoon of Pepper
1/2 Teaspoon of Thyme
1 Can of Pilsbury Buttermilk Biscuits
Mix the chicken broth, cream of chicken, water, butter, pepper, thyme and liquid smoke in a large pot. Heat to boiling and stir all ingredients together until the cream of chicken and butter have completely dissolved. Add the chicken thighs and boil at med-high heat for 30 minutes. While this is cooking, break apart each roll into half. When the chicken is cooked, remove from the pot. Add the dumplings and set a timer for 15 minutes. Peel off the meat, discarding the skin and bones. I’m too impatient to wait for it to cool off, so I just used a knife and fork. Leave the soup boiling. Add the meat back whenever you’re finished… it’s ok if the meat is added after the timer for the dumplings has stopped. It’ll need time to cool.
This is a fairly quick recipe – great for nights when you want a home cooked meal, but are short on time. You can purchase boneless, skinless chicken instead, but the flavor is better when you cook bone-in. Chicken breast would also be a good option for people who do not like dark meat. Throw in a bag of mixed veggies for added nutrition.