PERUVIAN PORK & CHICKEN CHILI -CORNMEAL DUMPLINGS
My family and friends have grown to Love Chili recipes..especially Football Season. After enjoying a Peruvian meal the other night..I wanted to create a Chili recipe incorporating and capturing all the wonderful flavors of that beautiful country, I had the pleasure of experiencing in that meal..I was so happy and overjoyed at...
Provided by Brenda Watts
Categories Other Main Dishes
Time 50m
Number Of Ingredients 28
Steps:
- 1. Heat peanut oil and melt butter in a 5-quart Dutch oven with lid, over medium heat. In a medium bowl toss chicken cubes and flour together until chicken cubes are coated. Add coated chicken cubes, pork sausage, salt, ground black pepper and ground red pepper to heated oil and butter, and cook for 3 minutes, or until meat is partially cooked, stirring frequently, uncovered. Stir in onions, poblano peppers, roasted red peppers, jalapeno peppers, garlic, ground chili pepper, ground spiced annatto, cumin seeds, ground allspice and hot pepper sauce and cook an additional 5 minutes, or until meat is no longer pink,( keeping pork sausage crumbled), and vegetables are tender, stirring frequently, uncovered.
- 2. Add in chicken broth, corn, cannellini beans, black beans and evaporated milk to chili mixture and cook an additional 5 minutes, stirring occasionally, uncovered.
- 3. Meanwhile, prepare dumplings. In a medium bowl, stir cornbread mix, sugar, whole milk and 1/2 cup sour cream together with a spoon until blended. Drop dumpling mixture by heaping tablespoons into cooking chili mixture. Cover Dutch oven with lid, reduce heat to medium-low, cook an additional 10 minutes, or until dumplings puff and firm.
- 4. To serve chili, ladle equal portions of chili and dumplings into 6 serving bowls. Place one or two dollops of remaining 1 cup sour cream on the top center of each chili and dumpling bowl and sprinkle 1 to 2 heaping tablespoons shredded cheese over the top of each to garnish and serve immediately.
PERUVIAN CHILI CHICKEN
Made with dried yellow Peruvian chili peppers, dry roasted peanuts, cubed potatoes and Parmesan cheese, this is one must-try chili recipe!
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Place chilies and water in small saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 min. Remove from heat. Let stand 5 min. Stir until mixture forms a smooth paste; set aside.
- Heat oil in large skillet on medium heat. Add peanuts and garlic; cook 2 min., stirring frequently. Add chili mixture, cumin, cinnamon and black pepper; mix well. Reduce heat to low; cook 3 min., stirring frequently.
- Add chicken; cook on medium heat 20 min., turning chicken over after 10 min. Stir in chicken broth. Bring to boil; reduce heat to medium. Add potatoes; cook an additional 10 min. or until chicken is cooked through (180°F). Serve sprinkled with the Parmesan cheese.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 27 g, Fiber 4 g, Sugar 2 g, Protein 27 g
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