Chicken in a basket with dumplings and green sauce?!


Question: pollo a la canasta, I had this many times in Venezuela, has anyone got the recipe for the dumplings and sauce please?


Answers: pollo a la canasta, I had this many times in Venezuela, has anyone got the recipe for the dumplings and sauce please?

"Pollo a la canasta" translates to "chicken to the basket". It's also called "pollo en canasta" which means "chicken in basket". Many restaurants serve it, but it's not always the same. Some fry the chicken and some roast it. And, the sides aren't the same in all restaurants.

What are the names of some of the places you had it? Perhaps we can find their menu and figure out what kind of "dumplings" and sauce they serve.

I'm wondering if it was Guasacaca Sauce. That's a green sauce that's very popular in Venezuela. It can be anywhere from mild to blow-your-head-off hot. It's made with avacados and green peppers among other things. Sometimes with hot chili peppers and sometimes not. Here's a mild version:

1 medium onion, roughly chopped
2 green peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt, or to taste
1/4 teaspoon black pepper
1 cup olive oil

Put everything except the olive oil into a food processor and process until mostly smooth. Add the olive oil in a stream with the processor running and process until smooth. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning. Serve sauce at room temperature with meats, fish, or vegetable chips. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving.

No - but dont use a basket - the sauce will leak out.

wouldn't that be slightly messy green sauce dripping through the basket sounds yuck!

is this the one your looking for? here it is

Chicken and Thai Basil Dumplings

1 lb ground chicken breast
2 ounces bean thread noodles, blanched and chopped
1 cup grated carrots, squeezed dry
1/4 cup loosely packed fresh Thai basil, chopped
1/4 cup scallion tops, cut on the diagonal
1 garlic clove, finely chopped
1 tablespoon green curry paste (preferably Maeploy brand)
3 tablespoons fish sauce
2 1/2 tablespoons sugar
coarse salt
fresh ground black pepper
3 tablespoons coconut milk
1 (42 count) package round white dumpling wrappers
1/2 cup smooth peanut butter
1/4 cup sriracha sauce
1 (14 ounce) can coconut milk
2 tablespoons fish sauce
1/4 cup dark brown sugar
coarse salt
fresh ground black pepper

1. Prepare the filling; Combine all of the ingredients listed above the dumpling wrappers in the ingredients list, in a medium bowl. Bring a small saucepan of water to a boil. Add 1 teaspoon filling, and cook until no longer pink. Taste, and adjust the seasoning, if necessary.
2. Place a dumpling skin on work surface. Using your finger, wet around the edges with water. Place 1 ? tablespoons filling in the center. Fold dumpling skin over to enclose. Pinch the edges together to form a half moon. Pleat the rounded edge. Set aside. Repeat with remaining filling and wrappers.
3. Prepare dipping sauce; Combine all the ingredients after the dumpling wrappers in the ingredients list in a small saucepan. Heat gently, whisking, until emulsified. Be sure not to boil. Set aside to cool.
4. Just before serving, bring a large pot, fitted with a steamer insert lined with lightly oiled parchment paper with a few holes poked in it, to a simmer. Add dumplings and simmer until cooked through, 5 to 7 minutes.

--Chicken 'n Dumplings Recipes


Ingredients:
3 pounds chicken parts
2 tablespoons vegetable oil
2 cups frozen pearl onions
2 cloves garlic -- minced
1 package (10-ounce size) frozen peas and carrots
1 can cream of mushroom soup
3 cups biscuit mix
1 cup milk
1 tablespoon chopped chives
1/4 teaspoon black pepper



Directions:

In a large saucepan, thoroughly brown chicken on all sides in vegetable oil; drain fat. Remove chicken and set aside. In the same pan, saute onions and garlic lightly. Return chicken to pan. Add peas and carrots and soup. Simmer covered, over low heat 40 minutes, stirring occasionally.

In a medium bowl, combine biscuit mix with milk, chives and black pepper. Stir to mix well. After chicken has simmered 40 minutes, drop dumpling mixture by the spoonful onto the simmering chicken. Simmer, uncovered, over low heat 10 minutes. Cover and cook 10 minutes or until dumplings are done.





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