Spicy Mexican Chicken Nugget Chilli
- 12 ounces cooked frozen chicken fingers and/or chicken nuggets, thawed
- 1/2 cup milk
- Two 15.5-ounce cans pinto beans
- 2 tablespoons vegetable oil
- 1 tablespoon chilli powder
- One 16-ounce jar salsa
- 4 cups chicken broth
- 1 large egg, beaten
- 3 tablespoons cornflour
- 1/3 cup sour cream
- 1/4 cup fresh coriander leaves
Using your hands or the back of a paring knife, scrape off half of the breading from the chicken fingers. Discard the excess breading. Put the chicken fingers into a mixing bowl with the milk and use your hands to break up the chicken into smaller pieces.
Place 1 can of the pinto beans along with its liquid into the bowl of a food processor. Blend until completely smooth. Transfer to a bowl and reserve. Do not wash the food processor; you will be using it again to make the chicken dumplings.
Heat the oil in a Dutch oven over medium heat. Add the chilli powder and cook until fragrant, about 2 minutes, stirring constantly. Stir in the salsa and cook for 2 minutes. Add the chicken broth and blended pinto beans. Stir to combine. Bring to a boil, and then reduce to a simmer. Simmer until slightly thickened, about 10 minutes.
Meanwhile, make the chicken finger dumplings. Add the chicken fingers and egg to the used food processor bowl. Blend until it resembles a chunky puree (similar to tuna fish). Transfer the puree to a mixing bowl and stir in the cornstarch.
Add the remaining can of beans with their liquid to the stew. Then drop rounded teaspoons of the dumpling batter into the stew, making about 24 dumplings. Cover with a lid and cook until the dumplings are cooked through, 5 to 7 minutes.
To serve, divide the stew among 6 bowls. Top with a dollop of sour cream and a sprinkle of coriander leaves.
From Food Network Kitchens