dominican style chicken and dumplings (domplines con pollo guisao)

this past weekend the irishman went away for a lads’ weekend with his friends.  i had the apartment to myself… i slept, watched tv, read, danced and didn’t get much else done.  except for dinner, ‘cause a girl’s gotta eat right.  i was craving this dish and thankfully had everything i needed in the kitchen.  this is a typical dominican dish, i remember eating this all the time back when i lived in dr.  so here it is, my recipe for dominican chicken and dumplings!


unbleached (or bleached too) all-purpose flour
chicken thighs
salt & pepper
vegetable oil
tomato sauce
dry bay leaves
seasoning powder
1/2 green pepper
1/2 red pepper
1/4 onion
2 garlic cloves, minced


first, clean and season the chicken.  let marinate for at least 20 minutes.  the more it marinates, the better.  i seasoned the chicken with sofrito, powdered seasoning, pepper and oregano. 

once you are ready to cook mix some salt with warm water.  about 1 tablespoon per cup.  i know, it sounds like a lot but trust me, it is not.

next, in a bowl mix in 2 cups of flour and 2 tablespoons of vegetable oil. mix in the water slowly and mix in.  i find that it helps to start mixing with a spoon and then with the hands. 


(my hand looks huge, like claws! - sorry about that)

add more flour if it is too watered down or warm water & salt if it is too tough to work with.  let the dough sit and go start the chicken and chop up the the onion and peppers

(sorry about the blurry picture)

for the chicken heat up about a teaspoon of vegetable oil in a pot and cook the garlic.

then brown the chicken

once it is brown on each side add the bay leaves.  i added about 5. (i like my new nail polish, it is called ‘bermuda shorts’.  isn’t it fun?!)

cover the chicken and lower the heat so it doesn’t burn.  now back to the dough.  make balls with the dough.  they don’t have to be too fancy, it is just so we can make the dumplings faster and evenly.

to make the dumplings flatten them on the palm of your hand with your thumb and forefinger (is that the right name? the pointing finger?) they should look something like this:


drop them in boiling water as you make them.  boil uncovered until cooked completely, about an hour.


check on the chicken and add the peppers and onions.

(my lens was smugged)

and the tomato paste, mix in and cover.  it’ll look like this when it is ready.

this dish is good for lunch or dinner.  to save leftover dumplings keep them in the same liquid they were boiled.  you can microwave or boil them the next day. 

sometimes we make them in a cheese sauce (i’ll try that soon) or with cod or saltfish.  in my opinion, they are good with anything.  it is a well known fact among my family and friends that domplines are one of my favorite meals.  i could eat them every day, of course i would gain a ton of weight if i did so i don’t. 

serve the chicken over the dumplings and enjoy!

here are more pictures. 


thanks for stopping by!

Tuesday, May 4, 2010 — 4 notes   ()
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