|Spicy Chicken & Dumplings|
- 2 1/2 lbs. chicken thighs, boneless and skinless
- 8 cups water
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. red pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. Old Bay seasoning
- ½ medium white onion
- ½ green bell pepper
- 2 – 3 stalks celery
Part I - Preparing the Chicken
Remove the skins from the chicken thighs and set aside for later use. Add the thighs and 8 cups of water into a large pot. On medium-high heat bring to a boil before adding the dry seasoning and processed vegetables (onions, green bell pepper and celery). Continue boiling for 30 minutes on medium heat then remove the thighs from the boiling liquid and set aside to cool down. Continue cooking on medium heat while stirring occasionally. Debone the thighs and put the meat back into the pot. Continue boiling on medium heat.
Part II - Processing the Chicken Skin
Season the chicken skins with salt and ground red pepper and using a microwavable bowl nuke the skins for 10 minutes on the high setting in your microwave oven. (I use a 700 watt microwave oven. Larger models may take less time to render the oil out of the skins.) After extracting the oil set it aside for later use.
Part III - Canned Biscuits Dumplings
On a glass or porcelain plate paint some of the chicken oil on the surface then lay the biscuit dough on top. Season the individual biscuits to taste before applying more oil. I like to use black pepper and Old Bay seasoning. Note: The seasoning you add to the dumplings is to your taste and is in addition to the list of seasonings above which are added to the boiling liquid.
Next, knead the biscuit dough into a ball and pinch off 3 equal dumplings from each biscuit. Add the dumplings to the pot and continue cooking for another 20 minutes on medium heat.
Serve and enjoy!