Chochoyotes con Chicken (Mexican Dumplings with Chicken)
Servings: 6
Calories:
Ingredients
For the Soup
- 4 TBSP Unsalted Butter
- 1 Yellow Onion ,diced
- 1 Cup Carrots ,sliced
- 1 Cup Celery ,chopped
- 5 Garlic Cloves ,minced
- 3 Sprigs Fresh Thyme
- 3 TBSP Minced Fresh Cilantro
- 1 TBSP Kosher Salt ,plus more totaste
- 1 TSP Black Pepper
- ½ TSP Celery Salt
- ½ TSP Dried Mexican Oregano
- 4 Large Bone-in, Skin-on Chicken Thighs (about 2 lbs)
- 1 Cup Frozen Peas
For the Chochoyotes
- 1 ¾ Cups Masa Harina (I used Maseca)
- 2 TBSP Lard
- 1½ TSP Kosher Salt
Instructions
- Make the soup: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, 5 to 7 minutes. Add the garlic and cook for a minute until fragrant, then add the thyme sprigs, cilantro, kosher salt, pepper, celery salt, oregano, and 8 cups water and stir to combine. Add the chicken thighs, bring the soup to a simmer, and cook uncovered for 30 minutes.
- Meanwhile, make the chochoyotes: In a bowl, use your hands to combine the masa, 1 cup water, lard, and salt. Break off 25 tablespoon-sized pieces and roll them into balls. Carefully use your thumb to make a crater in the center of each to ensure they cook evenly, then set aside and cover with a damp towel until you’re ready to cook them.
- After the soup has been cooking for 30 minutes, remove the chicken and thyme sprigs and reduce the heat under the soup to the lowest simmer possible. Add the chochoyotes, making sure they’re fully submerged in the broth, and cook gently for 20 minutes. They should puff up slightly but not change too much in appearance.
- When the chicken is cool enough to handle, remove it from the bone and shred. Once the dumplings are cooked, add the shredded chicken to the pot along with the peas and cook for an additional 5 minutes. Adjust the salt to taste and serve.