MOM'S CHICKEN AND DUMPLINGS (BOTT BOI)
When I was a child my Mother made "Chicken and Dumplings" that were out of this world. They approached Paradise. After I was grown and took up cooking I tried in vain to find "her" recipe. I never developed a taste for drop dumplings.A few months ago I was watching an regional home cooking show on the TV, suddenly there was "Mom's Chicken and Dumplings" on a program about Pennsylvania Dutch cooking. How Mom came by it originally is one of life's mysteries. This is so good, chickens volunteer for the privilege of being part of it.
Provided by Pierre Dance
Categories Whole Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
- Remove the bones and discard. Set the meat aside.
- Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
- Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
- Prepare dumplings.
- Beat eggs and water in a large bowl.
- Gradually add flour, mixing with a whisk 'til it thickens.
- Switch to a spoon and mix 'til a soft dough forms.
- Turn out on a floured board, knead for 1-2 minute.
- Divide into 3 parts.
- Roll out to about 3/16 of an inch thick.
- Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
- Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
- Cook 'til tender about 15 minutes.
- Add chicken meat. Cook 'til heated through.
- Salt and pepper to taste.
CHICKEN POPEYES (BOTT BOI)
I have been looking for a recipe my mom used to make us as kids, for a long time and someone helped me out in the Zaar forums recently and told me the real name of it. This is what I came up with after reviewing many recipes and concocting one of my own. I am thinking the noodles aren't quite what I remember so I will be tweaking them and may repost a 2nd revised recipe later. Since this is a stew it freezes beautifully, and it makes a lot so I serve half of it and freeze the rest for a quick dinner some other time.
Provided by DbKnadler
Categories Stew
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Make the dough first. Mix 2 cups flour with the eggs, salt, and water, then work in enough of the remaining 1/2 cup of flour to make a stiff dough.
- Roll out on lightly floured surface as thin as you can get (usually 1/4 inch).
- Cut into 1 inch squares, and set aside until needed.
- Heat the oil in a deep saute pan and cook chicken breasts until browned on both sides and almost done in the center. Remove from pan and set aside.
- While the chicken is cooking dice your carrots and celery, slice the potatoes into 1/4 inch slices, and slice the onion very thin.
- After removing the chicken from the pan, add the carrot and celery and saute over med-high heat for 8-10 minutes.
- Slice the chicken and add it back to the pan.
- Add the poultry seasoning and the 9 cups of water and bring to a boil.
- Add the dough pieces one at a time layering with the potatoes and onions, gently pushing down after everything is in so that it is covered with broth.
- Bring to a simmer and cover and reduce heat. Simmer about 15 mins stirring gently every 5 mins or so.
- Mix the 3 tbsp flour with the 3/4 cup water mashing all the lumps, then stir into the pot. This with slightly thicken the broth to make it more like a stew.
- Enjoy!
Nutrition Facts : Calories 294.6, Fat 5.6, SaturatedFat 1.2, Cholesterol 104.5, Sodium 324.5, Carbohydrate 36.8, Fiber 2.7, Sugar 1.9, Protein 23
CHICKEN BOTT BOI
Provided by Food Network
Categories main-dish
Time 2h10m
Yield Approximately 150 squares (50
Number Of Ingredients 11
Steps:
- In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.
- In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside.
- Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot.
- Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed
- Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.
CHICKEN BOTI KEBABS
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Provided by Shayma O. Saadat
Categories Chicken Garlic Ginger Coriander Cumin Onion Lime Juice Chile Pepper Cilantro Mint Sour Cream Cucumber Pakistan Grill/Barbecue Broil Sandwich Summer Fourth of July Labor Day Memorial Day Father's Day Backyard BBQ
Yield 4 servings
Number Of Ingredients 27
Steps:
- Chicken
- Smash garlic with a mortar and pestle to make a paste (you should have 1 Tbsp.) and transfer to a medium bowl. Repeat process with ginger (you should also have 1 Tbsp. You can also finely chop and then smash the garlic and ginger with the side of a chef's knife on a cutting board if you don't have a mortar and pestle.) Add yogurt, oil, salt, coriander, cayenne, and cumin to bowl and whisk to combine. Add chicken and turn to coat. Cover and let sit at room temperature at least 30 minutes, or chill up to 4 hours.
- Sumac onions
- Toss red onion, sumac, and salt in a small bowl to coat; set aside.
- Hari chutney and assembly
- Purée lime juice, chile, garlic, cilantro, mint, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor or blender until smooth and pourable. If you prefer a thinner chutney, drizzle in 1-3 Tbsp. ice water a tablespoonful at a time, processing until you reach the desired consistency. Taste and season chutney with more salt if needed. Transfer to a small bowl.
- Place sour cream in another small bowl and add 2 Tbsp. chutney; whisk to combine. Season herbed sour cream with salt. Cover both remaining chutney and herbed sour cream separately and chill until ready to serve.
- Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, taking care not to pack it too tightly. Grill, turning once, until chicken is cooked through and charred in spots, 6-8 minutes. Transfer to a platter and slide chicken from skewers. (Alternatively, broil skewers on a foil-lined rimmed baking sheet, turning once, about 5 minutes per side.)
- Spread reserved herbed sour cream on cut sides of buns. Stuff buns with chicken, cucumber slices, and reserved sumac onions and drizzle with chutney. Do ahead: Hari chutney and herbed mayo can be made 1 day ahead. Cover and chill.
BOTT BOI PENNSYLVANIA DUTCH POT PIE
This recipe is my great grandmother's. An authentic Pennsylvania Dutch recipe. It is not a stew and not covered with crust. The recipe can be made with beef or chicken. I cannot think of a better comfort food recipe. Very simple to prepare. Dad fondly called this recipe "Tire patches".
Provided by Sunniland
Categories Savory Pies
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cover meat with water. Add bay leaf, celery, carrots and salt and pepper. Stew until the meat falls apart. Shred meat and return to pot. If using chicken, remove bones and skin and return meat to pot.
- To make pot pie noodles: MIx one cup of flour with one egg and one teaspoon of salt. Mix till soft ball forms. Roll out on a floured table. Cut in to 2" squares. Allow to dry for several hours.
- Add pot pie noodles, salt and pepper to taste and cook till desired texture. (al dente). Serve over mashed potatoes.
Nutrition Facts : Calories 440.3, Fat 28.1, SaturatedFat 7.9, Cholesterol 129.4, Sodium 520, Carbohydrate 18.2, Fiber 1.4, Sugar 1.3, Protein 26.8
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