Name: Mexican chicken and dumplings
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 3/4 cups flour; 1/2 cup yellow cornmeal; 1 TBS baking powder; 3/4 tsp salt; 1/4 cup chopped fresh cilantro* (my addition); 2 TBS diced pickled jalapenos* (my addition); 1 cup milk; 1 14.5 ounce can chicken broth; 7 tbs; 1 jar green salsa (16oz); 1 tsp cumin; 5 oz evaporated milk; 5 cups cooked chunk chicken meat; Garnish:; lime slices (chopped cilantro, shredded cheddar and sour cream)

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Mexican chicken and dumplings

Prep Time 20

Cook Time 15

Total Time 35

Servings

Ingredients

1 3/4 cups flour
1/2 cup yellow cornmeal
1 TBS baking powder
3/4 tsp salt
1/4 cup chopped fresh cilantro* my addition
2 TBS diced pickled jalapenos* my addition
1 cup milk
1 14.5 ounce can chicken broth
7 tbs
1 jar green salsa 16oz
1 tsp cumin
5 oz evaporated milk
5 cups cooked chunk chicken meat
Garnish:
lime slices chopped cilantro, shredded cheddar and sour cream

Instructions

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