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Spanish Style Chicken and Dumplings Recipe

Spanish Style Chicken and Dumplings

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Average Rating:

Total Reviews: 26

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  • on October 22, 2012

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    This is excellent! I tried it out at home first and then made it in a dutch oven over a campfire. This isn't exactly roughing it, but it keeps all of our friends coming on our camping trips.

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  • on October 19, 2012

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    Will definitely cook this again simply delicious!

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  • on July 13, 2012

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    Wow, big time yum! I used boneless skinless chicken thighs, and don't skimp on the saffron! I know it's expensive, but the flavor is worth it, and it a bottle of it goes a long ways. This was way better than I thought it would be, and super easy. Oh, and I used hot italian turkey sausage instead of chorizo.

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  • on July 09, 2012

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    One of my favorite dishes, but I have to agree - it definitely takes way longer than 30 minutes to prepare. I think it takes me about 70. Quite delicious, though, and definitely worth it.

    Also, I know some people mention adding flour - it is just a little watery when it is first served, but if you store any leftovers, the biscuits soak up a lot of the liquid, so it's not an issue the next day.

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  • on April 13, 2012

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    Really good!!

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  • on October 03, 2011

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    Fabulous! Served this for company and everyone raved.....even my husband!

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  • on October 02, 2011

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    Quick and easy, & everyone loved it, despite the fact that I have no saffron (just omitted and used spicy andouille sausage instead of chorizo. I guess it isn't very spanish anymore, is it?

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  • on September 26, 2011

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    Wonderful taste! I wish my Cuban grandmother were alive so that I could cook this for her.

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  • on August 18, 2011

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    YUM!! I didn't follow the recipe to the letter, just as a guide and put my own spin on it. This is one of those you just can't mess up. Came out fabulous!!

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  • on August 13, 2011

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    This is so so good! Very expensive with the saffron as it is 20.00 for 4 servings and this dish takes two. I think this would still be good without the saffron. Big hint, don't use the mexican chorizo as that is a paste and very different from what Rachel uses. You could use the spicy italian if you can't find it.

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