Mexican Chicken and Dumplings

Ingredients

• ½ cup yellow cornmeal
• 1 cup all-purpose flour
• ¾ cup milk
• 1 onion (8 oz.), peeled and diced
• 3 pounds skinned chicken thighs
• 3 tablespoons butter, melted
• 1 can (14 1/2 oz.) Mexican-style stewed tomatoes
• + 8 more ingredients
• • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 can (10 oz.) red enchilada sauce
  • 2 tablespoons chopped pickled jalapeño chilies
  • 1 clove garlic, peeled and minced
  • 1 tablespoon olive oil
  • 1 can (15 oz.) fat-skimmed chicken broth
  • 1 green bell pepper, rinsed, stemmed, seeded, and diced

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, un...

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