Mexican Chicken And Dumplings

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, peeled and diced (8 oz.)
• 1 green bell pepper, rinsed, stemmed, seeded, and diced
• 1 garlic clove, peeled and minced
• 3 lbs skinless chicken thighs
• 1 (15 ounce) can fat-skimmed chicken broth
• 1 (14 1/2 ounce) can mexican-style stewed tomatoes
• 1 (10 ounce) can red enchilada sauce
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons chopped pickled jalapeno chilies
• 3 tablespoons butter, melted
• 3/4 cup milk

Recipe

• 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 to 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 jalapeños. 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), 10 to 12 minutes.
• 4 ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.