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
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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