Mexican Chicken And Dumplings - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, peeled and diced (8 oz.)
1 green bell pepper, rinsed, stemmed, seeded, and diced
1 garlic clove, peeled and minced
3 lbs skinless chicken thighs
1 (15 ounce) can fat-skimmed chicken broth
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (10 ounce) can red enchilada sauce
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons chopped pickled jalapeno chilies
3 tablespoons butter, melted
3/4 cup milk

Preparation

Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5 to 7 minutes.
Rinse chicken. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes.
Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapenos. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10 to 12 minutes.
Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.