Mexican Chicken and Dumplings Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Spicy touches are added to the traditional, homey chicken stew with dumplings.

    Main Ingredient:


    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 1 hour(s) 15 min

    Posted By:


    Posted On:

    December 18, 2015

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