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Mexican Chicken and Dumplings
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Brief Description
Spicy touches are added to the traditional, homey chicken stew with dumplings.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Mexican
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Prep Time: 20 min(s)
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Cook Time: 75 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 18, 2015
Number of Servings:
Ingredients:
- 1 tablespoons - olive oil
- 1 - onion peeled and diced
- 1 - green bell pepper rinsed, stemmed, seeded, diced
- 1 cloves - garlic peeled, minced
- 3 pounds - skinned chicken thighs
- 1 cans - 15 oz. fat-skimmed chicken broth
- 1 cans - 14.5 oz. Mexican-style stewed tomatoes
- 1 cans - 10 oz. red enchilada sauce
- 1 cups - all-purpose flour
- 1/2 cups - yellow cornmeal
- 2 teaspoons - baking powder
- 1/2 teaspoons - salt
- 2 tablespoons - chopped pickled jalapeno chilies
- 3 tablespoons - butter melted
- 3/4 cups - milk
Directions:
1. Pour oil into a 5 to 6-quart pan over medium-high heat; when hot, add onion, bell pepper and garlic and stir often until limp, 5-7 minutes.
2. Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes.
3. Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt and jalapenos. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), about 10-12 minutes.
4. Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.
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