I like to make my chicken and dumplings with rotisserie chicken because I'm
Pollo con bola de masa hervida
Source: adapted from Southern Living
1-1/2 cups flour
1/2 teaspoon salt
2 teaspoons cumin, divided
3 tablespoons shortening
5 tablespoons cold water
1 large egg, beaten
3-1/2 cups chicken broth
1 teaspoon pepper
juice from 1 lime
1 tablespoon minced garlic
1 mojo rotisserie chicken, pulled from the bone and shredded. Keep the skin.
Combine flour, salt, and 1 teaspoon of cumin with a whisk or a fork. Add the shortening, water, and egg. Use your hands to combine, unless you have a cool pasty tool that I don't have yet but registered for :)
Meanwhile, combine broth, pepper, remaining cumin, lime, and garlic in a large stock pot. Heat to a boil over medium-high heat.
Back to the dough, roll out until it's about 1/8" thick. Cut 2 x 3/4" strips with a butter knife. Place a few pieces at a time into the boiling broth. Cook uncovered for 7 minutes, or until the dough is tender but chewy.
Add the meat (including the skin) and cook for 4 minutes. When the meat is warm, remove skin from the stock pot and ladel into bowls. Serve immediately with an avocado and lime themed salad.
I suppose you could use chicken marinated in mojo, or use mojo sauce on unseasoned chicken. Play with it and let me know how it turns out!