MEXICAN CHICKEN AND DUMPLINGS RECIPES

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MEXICAN CHICKEN AND DUMPLINGS RECIPE - MEXICAN.FOOD.COM



Mexican Chicken and Dumplings Recipe - Mexican.Food.com image

Make and share this Mexican Chicken and Dumplings recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 0S

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 532.9, FatContent 20.1, SaturatedFatContent 7.3, CholesterolContent 207.9, SodiumContent 1252.7, CarbohydrateContent 34.5, FiberContent 2.5, SugarContent 1.9, ProteinContent 51.7

MEXICAN-STYLE CHICKEN & DUMPLINGS RECIPE



Mexican-Style Chicken & Dumplings Recipe image

Yield 8 servings

Steps:

  • Preheat oven to 375° with rack in center position.
  • For the stew, combine ½ cup flour, 1 tsp. salt, cumin, chili powder, and black pepper in a shallow dish. Dredge chicken in flour mixture; shake off excess.
  • Brown chicken in two batches on both sides in 1 Tbsp. oil per batch in a Dutch oven or deep ovenproof pot over medium-high heat, 8 minutes. Transfer chicken to a plate.
  • Sweat onion, celery, carrot, garlic, bay leaves, and chipotle in remaining 1 Tbsp. oil in the same Dutch oven over medium heat until softened, 5 minutes.
  • Deglaze Dutch oven with wine, simmer until nearly evaporated, then stir in the remaining flour mixture. Gradually stir in broth and tomatoes; cover, transfer to the oven, and cook 20 minutes.
  • Add chicken, beans, corn, oregano, and lime juice to Dutch oven. Bring stew to a simmer over medium heat on the stove top.
  • For the dumplings, combine ¾ cup flour, masa harina, green chiles, Parmesan, baking powder, 1 tsp. salt, and cayenne.
  • Heat milk and butter until butter melts; blend into dry ingredients. Shape dough into 2 Tbsp. balls (#30 scoop). Place dumplings on top of stew. Cover Dutch oven and return stew to the oven; cook until a toothpick inserted into the center of dumpling comes out clean, about 20 minutes more.

Nutrition Facts : ServingSize 8 servings, Calories 381, FatContent 15g, CarbohydrateContent 35g, FiberContent 4g, ProteinContent 25g, SaturatedFatContent 5g, SodiumContent 1107mg, CholesterolContent 99mg

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