The chicken was good. Didn't care for the dumplings, they tasted like flour to me.
Mexican Chicken and Dumplings
More From Sunset
Amount per serving
- Calories: 477
- Calories from fat: 26%
- Protein: 40g
- Fat: 14g
- Saturated fat: 5.7g
- Carbohydrate: 47g
- Fiber: 3g
- Sodium: 1456mg
- Cholesterol: 121mg
- 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
- 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.
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