COOL GRUEL (tapioca and chicken)

February 10, 2010
3 Ratings
  • Serves about 6
Author Notes

Actually best served hot, this is a real chicken flavored dish. The tapioca doesn't do much for flavor but it has a very different texture. The final addition of cilantro whipped cream makes it really cool! (sorry , I can't post a pic of my final computer died) —dymnyno

What You'll Need
  • 2 chicken breasts (minced)
  • 5 cups chicken stock
  • 1 large fennel bulb (med chop)
  • 1/2 cup pearl tapioca
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper (ground)
  • 1 cup heavy cream
  • 1 large bunch cilantro
  • salt and pepper to taste
  1. Put the minced chicken, chicken stock, chopped fennel bulb and the tapioca in a large pot and cook for about 35 to 40 minutes.
  2. Add the cumin and the cayenne pepper.
  3. Taste and salt.
  4. PUT the heavy cream and the cilantro in a blender and pulse until the cilantro is finely chopped and blended into the cream and the cream becomes a heavy whip(careful not to make cilantro butter)
  5. TO SERVE: Put a cup of tapioca chicken gruel in each bowl. ADD a large dollop of cilantro whipped cream. SPRINKLE with a little cilantro.
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See what other Food52ers are saying.

  • Teri
  • gluttonforlife
  • dymnyno

4 Reviews

Teri February 19, 2010
Thanks. I'm making this for sunday night dinner this week!
Teri February 19, 2010
You start with raw chicken, right?
dymnyno February 19, 2010
Yes , the chicken is raw.
gluttonforlife February 19, 2010
I really love the texture of tapioca and have never had it in a savory dish. I'll definitely give this a try and my gluten-free husband will be thrilled!