Southwestern Chicken and Dumplings

This recipe is such a fun alternative to the standard home-style chicken and dumplings that your mama used to make. I do love the traditional version, but man this one really kicks it up a notch. This is the perfect meal to serve to guests. I like to serve this taco bar style. I set out lots of toppings, and let people do it the way they like it.

Ingredients:

For the Chicken:

1 1/2 lb. boneless, skinless chicken breasts, cut into large pieces

Dredge: 1/2 cup all-purpose flour 2 t. kosher salt 1/2 t. ground cumin 1/2 t. chili powder 1/2 t. black pepper

2 T. vegetable oil, for browning the chicken

Saute: 1 T. vegetable oil 1 cup yellow onion, chopped 1/2 cup celery, chopped 1/2 cup carrot, chopped 1 t. garlic, minced 2 bay leaves 1 canned chipotle chili in adobo, minced. (do NOT use the whole can, pick out one of the chili’s only)

Deglaze: 1/4 cup dry white wine

Stir in: 1 qt. low-sodium chicken broth 1 can (14.5 oz.) diced tomatoes with juice 1/2 cup canned black beans, drained, rinsed 1/2 cup frozen corn kernels 1 t. chopped fresh oregano juice of 1/2 a lime

For the Dumplings:

Blend: 3/4 cup all-purpose flour 3/4 cup masa harina 1 can (4.5 oz.) diced mild green chilies 3 T. Parmesan cheese, grated 2 T. Sugar 2 1/2 t. baking powder 1 t. kosher salt 1/2 t. white pepper

Heat: 2/3 cup whole milk 3 T. unsalted butter

Directions

Preheat oven to 375° with rack in the center.

Cut chicken into large pieces. Combine flour and seasonings in a resealable plastic bag.

Dredge chicken in flour, shaking off excess (make sure to keep the remaining flour for later use in this recipe.

Brown half the chicken; transfer to a plate. Brown the rest in 1 T. oil, remove. Reduce heat to medium. Sweat vegetables, garlic, bay leaves and chili in oil until softened, 5 minutes.

Deglaze with wine; simmer until nearly evaporated. Stir in flour to coat vegetables.

Gradually add broth and tomatoes. Cover pot and transfer to the oven, cook for 20 minutes.

Make and shape the dough for the dumplings.

Stir in chicken, beans, corn, herbs and lime juice before adding dumplings. Bring stew to a simmer on the stove, then place dumplings on top. Cover and return stew to the oven, cook until all dumplings are done, about 20 minutes.

Serve with garnishes on the side for each person to add to their stew as desired.

Serve with your choice of: shredded romaine lettuce, diced avocado, chopped scallions, chopped fresh cilantro, crumbled feta cheese, crumbled corn chips, lime wedges.

EnJoy!