Mexican Chicken and Dumplings

Mexican Chicken and Dumplings
Photo by James Carrier

Ingredients

  • 1 cup all-purpose flour
  • 1 green bell pepper, rinsed, stemmed, seeded, and diced
  • ½ cup yellow cornmeal
  • ¾ cup milk
  • 1 onion (8 oz.), peeled and diced
  • 1 tablespoon olive oil
  • 1 can (15 oz.) fat-skimmed chicken broth
  • + 8 more ingredients
    • 3 pounds skinned chicken thighs
    • 3 tablespoons butter, melted
    • 1 can (14 1/2 oz.) Mexican-style stewed tomatoes
    • 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. 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...

View full recipe at My Recipes

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