Ingredients for Chicken Stew Ole With Corn Dumplings
- Swanson Chicken Broth
- Skinless Chicken Thighs
- 2 stalks celery (chopped)
- 1 medium onion (chopped)
- 1 tsp salt
- Garlic Powder
- 1/2 tsp black pepper
- 2 medium potatoes (cubed)
- Carrot
- Whole Kernel Corn
- 1 (14.5 oz) can tomato sauce
- 1 cup salsa
- Ortega Green Chilies
- 1/2 cup all-purpose flour
- Cold Water
- Cornmeal
- Baking Powder
- Egg
- Milk
- Butter
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How to Make Chicken Stew Ole With Corn Dumplings
- Bring 6 cups of chicken broth to a boil in a 5-quart pan.
- Add 1.5 lbs boneless, skinless chicken breasts, 1 medium onion (chopped), 2 stalks celery (chopped), 1 tsp salt, 2 cloves garlic (minced), and 1/2 tsp black pepper.
- Cover and cook over medium-low heat for 45 minutes, or until the chicken is tender.
- Remove the chicken with a slotted spoon and set aside to cool.
- Add 2 medium potatoes (cubed), 1 cup carrots (sliced), 1 cup frozen corn, 1 (14.5 oz) can tomato sauce, 1 cup salsa, and 1 (4 oz) can diced green chilies (undrained) to the pan.
- Cover and cook for 20 minutes, or until the vegetables are almost tender.
- In a small bowl, whisk together 1/2 cup all-purpose flour and 1/2 cup water until smooth.
- Stir the flour mixture into the stew.
- Cut the cooled chicken into bite-sized pieces and add to the stew.
- In a separate bowl, prepare the corn dumpling batter (recipe below).
- Drop spoonfuls of dumpling batter onto the top of the stew.
- Cover and cook for 20 minutes, or until the dumplings are cooked through and fluffy.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
19g
Fat
15g
Carbs
12g
