Mexican Chicken and Dumplings

Mexican Chicken and Dumplings Recipe
James Carrier

Recipe from

Sunset

Nutritional Information

Calories 477
Caloriesfromfat 26 %
Protein 40 g
Fat 14 g
Satfat 5.7 g
Carbohydrate 47 g
Fiber 3 g
Sodium 1456 mg
Cholesterol 121 mg

Ingredients

1 tablespoon olive oil
1 onion (8 oz.), peeled and diced
1 green bell pepper, rinsed, stemmed, seeded, and diced
1 clove garlic, peeled and minced
3 pounds skinned chicken thighs
1 can (15 oz.) fat-skimmed chicken broth
1 can (14 1/2 oz.) Mexican-style stewed tomatoes
1 can (10 oz.) 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 jalapeño chilies
3 tablespoons butter, melted
3/4 cup milk

Preparation

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.

Katie McRae, Portland, Oregon,

Sunset

November 2003
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