Mexican chicken and dumplings
Redbook magazine, with my own additions
chopped fresh cilantro*
diced pickled jalapenos*
can chicken broth
jar green salsa
cooked chunk chicken meat
chopped cilantro, shredded cheddar and sour cream
Preheat oven to 400F
Adjust rack to lower middle position
Mix the cornmeal, 1 1/2 cups of the flour, baking powder and salt, stir in the cilantro and jalapenos
Heat milk along with 3 TBS butter until steamy , and add to the cornmeal mixture.
Stir to make a smooth firm dough and set aside.
Meanwhile, heat the remaining butter in a large 5-6 qt dutch oven over medium heat.
Whisk in the remaining 1/4 cup flour to form a paste
Add the broth, cumin, salsa and evaporated milk
Bring to a boil, add the chicken reduce to a simmer and cook intil sauce is thickened.
Shape dough into golf ball size and drop into simmering liquid
Cover and transfer to the oven 15 minutes
Allow to rest 10 minutes before serving
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 (*)