James Carrier
Yield
Makes 4 to 6 servings

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.

Ratings & Reviews

donnacliff's Review

AnnHyland
February 24, 2014
N/A

AnnHyland's Review

CShaunessy
April 17, 2013
The chicken was good. Didn't care for the dumplings, they tasted like flour to me.

CShaunessy's Review

donnacliff
December 30, 2011
We love this! Super filling but not too heavy and the flavors are perfect. This is easy to make and it tastes great, what's not to love?

jameyadams's Review

jameyadams
January 30, 2011
Very easy to make. Really good flavor.