CHICKEN STEW OLE WITH CORN DUMPLINGS

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Chicken Stew Ole With Corn Dumplings image

This is an old recipe, but very spicy and tasty. It came in a Family Circle magazine. My daughter passed this along to me. A great Southwestern dish.

Provided by out of here

Categories     Stew

Time 2h

Yield 10 serving(s)

Number Of Ingredients 23

3 (14 ounce) cans Swanson chicken broth
1 1/2 lbs skinless chicken thighs
1 cup diced celery
1 cup diced onion
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups chopped potatoes
1 cup sliced carrot
1 cup whole kernel corn
1 (8 ounce) can tomato sauce
1 cup medium salsa
1 (4 ounce) can Ortega green chilies
1/4 cup flour
1/2 cup cold water
1 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 tablespoons melted butter
1 cup whole kernel corn

Steps:

  • Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
  • Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
  • Remove the chicken with a slotted spoon. Let
  • the chicken cool.
  • Add potatoes, carrots, corn, tomato sauce, salsa, and the undrained chilies to the pan. Cover and cook 20 minutes or until the vegetables are almost tender.
  • Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
  • Cut the chicken into bite-sized pieces, add to the stew.
  • Now mix all the corn dumpling ingredients
  • together,in a bowl.
  • Drop dumpling batter a tablespoon at a time on top of the stew in pan. Cover and cook 20 minutes, until dumplings are cooked through.

Nutrition Facts : Calories 310.4, Fat 8, SaturatedFat 3.1, Cholesterol 84.1, Sodium 1676.8, Carbohydrate 36.1, Fiber 3.9, Sugar 4.8, Protein 24.4

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