Mexican Chicken and Dumplings

• olive oil↗1 tablespoon
• onion, peeled and diced (8 oz.)↗1
• green bell pepper, rinsed, stemmed, seeded, and diced1
• garlic clove, peeled and minced↗1
• lbs skinless chicken thighs↗3 lbs
• (15 ounce) can fat-skimmed chicken broth↗1 can
• (14 1/2 ounce) can Mexican-style stewed tomatoes1 can
• (10 ounce) can red enchilada sauce1 can
• cup all-purpose flour↗1 cup
• cup yellow cornmeal↗1⁄2 cup
• teaspoons baking powder↗2 teaspoons
• teaspoon salt↗1⁄2 teaspoon
• tablespoons chopped pickled jalapeno chilies2 tablespoons
• tablespoons butter, melted↗3 tablespoons
• cup milk↗3⁄4 cup

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapeños. 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.

4. 4

   Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.