Step into the tantalizing world of Maximus and Eros with "A Hips & Hearts Cook Book." For fans and food lovers alike who have been enchanted by the decadent dishes from the Seraphic Novels, this is your chance to bring these iconic creations to life...
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Pollo Asada Dumplings
Succulent, marinated chicken thighs with bold citrus and spice, wrapped in delicate dumpling skins. Choose between pan-fried for a crispy finish or steamed for a tender bite. Paired with a zesty soy-lime dipping sauce and garnished with fresh cilantro, these dumplings bring a vibrant fusion of flavors and textures to the table. Perfect for any preference!
Ingredients: - 2 lbs chicken thighs (boneless, skinless) - 1/4 cup orange juice (freshly squeezed) - 1/4 cup lime juice (freshly squeezed) - 4 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon cayenne pepper (optional, for heat) - 1 small onion, finely diced - 1 tablespoon chopped cilantro (optional)
Instructions:
1. Prepare the Marinade: - In a mixing bowl, combine orange juice, lime juice, garlic, olive oil, cumin, smoked paprika, chili powder, oregano, salt, pepper, and cayenne (if using).
2. Marinate the Chicken: - Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken and ensure it is fully coated. - Refrigerate for at least 1 hour, but for best results, marinate for 4 hours or overnight.
3. Cook the Chicken: - Grill Method: Preheat your grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F and it has a nice char. - Oven Method: Preheat your oven to 400°F. Lay the chicken thighs on a baking sheet lined with foil and bake for 20-25 minutes or until the chicken is fully cooked.
4. Chop the Chicken: - Once the chicken is cooked, let it rest for a few minutes, then chop it into small pieces or shred it, making it easier to fill into dumplings.
5. Optional Add-ins: - For added flavor, sauté the finely diced onion in a bit of olive oil until translucent, then mix the onion and cilantro into the chopped chicken.
Dumpling Assembly:
1. Dumpling Wrappers: - Use store-bought dumpling wrappers or make your own. Place a tablespoon of the pollo asado mixture into the center of each wrapper.
2. Seal the Dumplings: - Wet the edges of the wrapper with water, then fold the dumpling into your preferred shape, making sure to seal the edges tightly to prevent any filling from escaping during cooking.
3. Cooking the Dumplings 2 Ways: - Pan-fry: Heat oil in a pan over medium heat. Add the dumplings and cook until the bottoms are golden brown, then add a splash of water, cover, and steam for 4-5 minutes until cooked through. - Steam: Place dumplings in a steamer and cook for 10-12 minutes until the dough is soft and fully cooked.
Serving instructions:
- Dipping Sauce: Serve with a dipping sauce made from soy sauce, lime juice, and a bit of chili oil or fresh chopped cilantro. - Topping: Garnish with chopped fresh cilantro or a squeeze of lime.
