Chicken arrabbiata stew with parmesan dumplings.
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, chicken arrabbiata stew with parmesan dumplings. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken arrabbiata stew with parmesan dumplings is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It's easy, it's fast, it tastes yummy. Chicken arrabbiata stew with parmesan dumplings is something which I've loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook chicken arrabbiata stew with parmesan dumplings using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chicken arrabbiata stew with parmesan dumplings:
- {Get of Oil (I use rice bran, but vegetable is fine).
- {Make ready 2 of large white onions, finely chopped.
- {Prepare 4 of large chicken breasts, diced into chunks.
- {Make ready 2 of heaped tsp garlic paste.
- {Make ready 3 tsp of chilli flakes.
- {Prepare 4 tsp of sun dried tomato paste.
- {Make ready 500 ml of hot water.
- {Get 2 of chicken stock pots or stock cubes.
- {Make ready 3 tins of chopped tomatoes.
- {Take 3 tsp of dried mixed herbs.
- {Take of Salt.
- {Prepare of Ground black pepper.
- {Get 2 tsp of light brown soft sugar.
- {Prepare of Large bunch fresh coriander, finely chopped.
- {Make ready of Cheddar cheese.
- {Get of Dumplings.
- {Prepare 160 g of block butter straight from the fridge, cut into tiny pieces.
- {Make ready 300 g of self raising flour.
- {Take 50 g of parmesan, finely grated.
- {Prepare of Milk.
Instructions to make Chicken arrabbiata stew with parmesan dumplings:
- Heat oil in a large pot. Fry the onions until starting to soften. Then add the chicken and fry until white on the outside..
- Add the garlic paste, chilli flakes and sun dried tomato flakes. Mix well..
- Add the chopped tomatoes, water and stock pots/cubes. Then add the sugar, dried mixed herbs, 1/2 tsp salt and 2-3 tsp black pepper. Mix well, cover with a lid and simmer for 25 minutes..
- Preheat oven to 180°c.
- While the sauce is simmering, make the dumplings. Put the flour and butter into a large bowl, rub the butter into the flour using your finger tips until it resembles fine breadcrumbs..
- Add the parmesan and mix well. Then slowly drizzle milk into the mixture bit by bit until you can form a dough. Be careful not to make it wet. Also don't overwork the dough or the dumplings won't be fluffy..
- Divide the dough into 16 balls of an even size. Set aside for now..
- Get a large deep baking tray. Pour the stew into the tray. Add the coriander to the stew and mix well..
- Add the dumplings to the stew, spaced out and half out of the sauce. Then cover the whole thing in grated cheddar cheese..
- Put into the oven, uncovered, for 25 minutes. Until the dumplings are big and fluffy and the cheese is crispy. Serve and enjoy..
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