Mexican chicken and dumplings


Mexican chicken and dumplings

Prep Time 20 min Cook Time 15 min Total Time 35 mins
Servings: 6



  1. Preheat oven to 400F
  2. Adjust rack to lower middle position
  3. Mix the cornmeal, 1 1/2 cups of the flour, baking powder and salt, stir in the cilantro and jalapenos
  4. Heat milk along with 3 TBS butter until steamy , and add to the cornmeal mixture.
  5. Stir to make a smooth firm dough and set aside.
  6. Meanwhile, heat the remaining butter in a large 5-6 qt dutch oven over medium heat.
  7. Whisk in the remaining 1/4 cup flour to form a paste
  8. Add the broth, cumin, salsa and evaporated milk
  9. Bring to a boil, add the chicken reduce to a simmer and cook intil sauce is thickened.
  10. Shape dough into golf ball size and drop into simmering liquid
  11. Cover and transfer to the oven 15 minutes
  12. Allow to rest 10 minutes before serving
  13. Garnish with fresh lime slices, sour cream, chopped cilantro and a sprinkle of cheddar cheese


Recipe originally printed in May 2015 Redbook magazine. Alterations noted with an (*)
Recipe Card powered by Delicious Recipes
%d bloggers like this: