Barbecued Chicken with Jalapeño Jack Cheese Dumplings

Barbecued Chicken with Jalapeño Jack Cheese Dumplings

prep time

minutes
cook time

minute
servings
6

Ingredients


























Cooking Instructions

1

Discard roots, outer leaves, and tops from leeks, leaving 10 inches of each leek; cut each leek in half lengthwise, and set aside. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Drop leeks into a Dutch oven of boiling water; cook 30 seconds. Add asparagus; cook another 30 seconds. Drain and plunge into ice water; drain well, and set aside.


2

Place chicken thighs in food processor; process 1 minute or until puréed, scraping sides of bowl once. Add 3/8 cup barbecue sauce, 1 tablespoon Spice Mix, and 1/4 teaspoon salt; process until blended. Spoon half of mixture into a bowl; stir in Monterey jack. Cover and chill.


3

Place each chicken breast half, boned side up, on work surface; fold back tenderloin on each breast half. Spoon 2 tablespoons of remaining puréed chicken mixture (without cheese) under each tenderloin; fold tenderloin over puréed mixture. Set aside.


4

Cut 6 sheets (12x12 inches each) of aluminum foil. Place one leek leaf at one edge of each foil sheet. Place 4 more leek leaves, side by side, next to the first leek leaf, extending toward the center of the foil. Reserve remaining leek leaves for another use.


5

Place one chicken breast half, stuffed side down, on top of leek leaves; sprinkle breast halves and leek evenly with 1 1/2 teaspoons spice mix, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Starting at leek edge, roll up foil, leek, and chicken, wrapping the chicken in the leek leaves. Twist ends of each foil packet to seal. Chill.


6

Place chicken wings in a large saucepan; add water to cover. Bring to a boil, and cook one hour. Remove skin and meat from bones; set bones aside. Discard skin; reserve meat for another use.


7

Working with 2 wonton wrappers at a time (cover remaining wrappers to keep them from drying out), place 1 wrapper on top of another so there are 8 alternating corners. Spoon about 1 tablespoon puréed chicken-cheese mixture into center of each set of 2 wrappers. Stick 1 chicken wing bone vertically into center of puréed chicken-cheese mixture. Moisten edges of dough with egg white; bring 2 opposite corners of bottom wrapper to center, pinching points around bone to seal. Pinch 4 edges together to seal. Cover dumplings to keep them from drying out; set aside.


8

Using a metal skewer or ice pick, make 2 holes, about 1 1/2 inches apart, through the sides of each foil packet, piercing foil, leeks, and chicken. Twist skewer to widen holes; insert 1 asparagus spear, stem end first, into each hole, allowing asparagus to extend from each side of foil packet.


9

Drop foil packets into a Dutch oven of simmering water; cover and simmer 10 minutes. Remove foil packets with tongs or a slotted spoon; set aside. Increase heat to high, and bring water to a boil. Drop dumplings into boiling water; cook 3 minutes. Remove dumplings with a slotted spoon; set aside, and keep warm.


10

Remove foil from leek-wrapped chicken; cut chicken rolls lengthwise, through asparagus, into thin slices. Line each of 6 large shallow bowls with cucumber slices; place 1 sliced chicken roll in each bowl.


11

Place 1 tablespoon barbecue sauce in a small bowl. Place 2 tablespoons spice mix in another small bowl. Dip bottom of each dumpling in barbecue sauce, and then in spice mix.


12

Place 2 dumplings in each bowl. Spoon 1/2 cup tomato-corn sauce over chicken.


13

Spice Mix: Combine all ingredients in a bowl; stir well.


14

Note: Use a mortar and pestle or an electric spice grinder to grind the cumin seeds.


15

Tomato-Corn Sauce: Combine first 3 ingredients in a medium saucepan. Bring to a boil, and cook 10 minutes or until reduced to 1 cup. Remove from heat; stir in tomato and corn.


Ingredients


























Cooking Instructions

1

Discard roots, outer leaves, and tops from leeks, leaving 10 inches of each leek; cut each leek in half lengthwise, and set aside. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Drop leeks into a Dutch oven of boiling water; cook 30 seconds. Add asparagus; cook another 30 seconds. Drain and plunge into ice water; drain well, and set aside.


2

Place chicken thighs in food processor; process 1 minute or until puréed, scraping sides of bowl once. Add 3/8 cup barbecue sauce, 1 tablespoon Spice Mix, and 1/4 teaspoon salt; process until blended. Spoon half of mixture into a bowl; stir in Monterey jack. Cover and chill.


3

Place each chicken breast half, boned side up, on work surface; fold back tenderloin on each breast half. Spoon 2 tablespoons of remaining puréed chicken mixture (without cheese) under each tenderloin; fold tenderloin over puréed mixture. Set aside.


4

Cut 6 sheets (12x12 inches each) of aluminum foil. Place one leek leaf at one edge of each foil sheet. Place 4 more leek leaves, side by side, next to the first leek leaf, extending toward the center of the foil. Reserve remaining leek leaves for another use.


5

Place one chicken breast half, stuffed side down, on top of leek leaves; sprinkle breast halves and leek evenly with 1 1/2 teaspoons spice mix, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Starting at leek edge, roll up foil, leek, and chicken, wrapping the chicken in the leek leaves. Twist ends of each foil packet to seal. Chill.


6

Place chicken wings in a large saucepan; add water to cover. Bring to a boil, and cook one hour. Remove skin and meat from bones; set bones aside. Discard skin; reserve meat for another use.


7

Working with 2 wonton wrappers at a time (cover remaining wrappers to keep them from drying out), place 1 wrapper on top of another so there are 8 alternating corners. Spoon about 1 tablespoon puréed chicken-cheese mixture into center of each set of 2 wrappers. Stick 1 chicken wing bone vertically into center of puréed chicken-cheese mixture. Moisten edges of dough with egg white; bring 2 opposite corners of bottom wrapper to center, pinching points around bone to seal. Pinch 4 edges together to seal. Cover dumplings to keep them from drying out; set aside.


8

Using a metal skewer or ice pick, make 2 holes, about 1 1/2 inches apart, through the sides of each foil packet, piercing foil, leeks, and chicken. Twist skewer to widen holes; insert 1 asparagus spear, stem end first, into each hole, allowing asparagus to extend from each side of foil packet.


9

Drop foil packets into a Dutch oven of simmering water; cover and simmer 10 minutes. Remove foil packets with tongs or a slotted spoon; set aside. Increase heat to high, and bring water to a boil. Drop dumplings into boiling water; cook 3 minutes. Remove dumplings with a slotted spoon; set aside, and keep warm.


10

Remove foil from leek-wrapped chicken; cut chicken rolls lengthwise, through asparagus, into thin slices. Line each of 6 large shallow bowls with cucumber slices; place 1 sliced chicken roll in each bowl.


11

Place 1 tablespoon barbecue sauce in a small bowl. Place 2 tablespoons spice mix in another small bowl. Dip bottom of each dumpling in barbecue sauce, and then in spice mix.


12

Place 2 dumplings in each bowl. Spoon 1/2 cup tomato-corn sauce over chicken.


13

Spice Mix: Combine all ingredients in a bowl; stir well.


14

Note: Use a mortar and pestle or an electric spice grinder to grind the cumin seeds.


15

Tomato-Corn Sauce: Combine first 3 ingredients in a medium saucepan. Bring to a boil, and cook 10 minutes or until reduced to 1 cup. Remove from heat; stir in tomato and corn.


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