Chili Chicken With Cornmeal Dumplings Food

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GREEN-CHILE CHICKEN AND DUMPLINGS



Green-Chile Chicken and Dumplings image

Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 17

2 pounds bone-in, skin-on chicken thighs (4 to 5)
Kosher salt and freshly ground pepper
1 stick (8 tablespoons) cold unsalted butter
2 cups chopped poblano chiles (from 2 large)
1 onion, diced (1 1/2 cups)
3 carrots, diced (1 1/4 cups)
1 stalk celery, diced (1/2 cup)
8 ounces white potato, peeled if desired and cut into 1/2-inch dice (1 1/2 cups)
1/2 teaspoon dried thyme
1 1/4 teaspoons chili powder
1 1/3 cups plus 1/4 cup unbleached all-purpose flour
1 cup frozen corn
6 tablespoons chopped cilantro, plus more for serving
1/3 cup finely ground cornmeal
2 teaspoons baking powder
3/4 cup whole milk
Lemon wedges, for serving

Steps:

  • Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
  • Melt 4 tablespoons butter in a large pot over medium-high heat. Saute chiles 5 minutes. Add onion, carrots, celery, potato, thyme, and chili powder. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, corn, and 3 tablespoons cilantro. Season with salt and pepper.
  • Meanwhile, whisk together remaining 1 1/3 cups flour, cornmeal, 3 tablespoons cilantro, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped cilantro and lemon wedges.

CHIPOTLE CHILI AND CORNBREAD DUMPLINGS RECIPE BY TASTY



Chipotle Chili And Cornbread Dumplings Recipe by Tasty image

Here's what you need: ground beef, kosher salt, black pepper, ground cumin, chilli powder, smoked paprika, cayenne, large onion, red bell pepper, garlic, chipotle peppers in adobo sauce, tomato paste, beef broth, chopped tomato, black beans, red kidney bean, apple cider vinegar, cornmeal, flour, baking powder, salt, eggs, honey, buttermilk

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 24

2 lb ground beef
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon chilli powder
1 tablespoon smoked paprika, ground
1 teaspoon cayenne
1 large onion, chopped
1 red bell pepper, chopped
6 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
12 oz tomato paste
2 cups beef broth
12 oz chopped tomato, 1 can
15 oz black beans, 1 can
15 oz red kidney bean, 1 can
1 tablespoon apple cider vinegar, optional
1 cup cornmeal
1 cup flour
1 teaspoon baking powder
1 pinch salt
2 eggs
¼ cup honey
½ cup buttermilk

Steps:

  • In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center.
  • Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients. Set aside until chili is almost finished.
  • In a large pot at medium high heat, add the beef, season with salt, pepper, cumin, chili powder, smoked paprika, cayenne, and cook until it is a deep brown color.
  • Add the onion, red bell peppers garlic, and chopped chipotles, and a pinch of salt. Cook until caramelized and soft, about 10 minutes.
  • Add the tomato paste and cook until the tomato paste gets dark and starts sticking to the bottom slightly.
  • Add in the canned diced tomatoes, beef broth, black beans, kidney beans, and apple cider vinegar (optional). Stir until all is well incorporated. Bring to a boil, reduce heat to low to a simmer,
  • Scoop and shape the cornbread batter into golf ball sized dumplings and place in the simmering chili.
  • Put a lid on the Chili and steam/simmer the dumplings 20 minutes or until the dumplings are cooked through.
  • Serve with cheddar cheese, sour cream, and sliced scallions.
  • Enjoy!

Nutrition Facts : Calories 507 calories, Carbohydrate 57 grams, Fat 16 grams, Fiber 8 grams, Protein 31 grams, Sugar 16 grams

CHICKEN STEW WITH CORNMEAL DUMPLINGS



Chicken Stew with Cornmeal Dumplings image

This dish isn't fancy, but it's so simple and so good on a cold evening. It's also very quick. My family and I prefer this over traditional chicken and dumplings.

Provided by P48422

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3 1/2-4 lbs chicken, cut up and skin removed
4 cups chicken stock
1 bay leaf
2 stalks celery, thinly sliced
4 medium carrots, peeled and sliced about 1 inch thick
6 small white onions, peeled and halved
4 sprigs fresh thyme
1 bunch kale, stems trimmed,leaves coarsely chopped
salt and pepper
1 cup unbleached flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
2/3 cup milk

Steps:

  • In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
  • Skim the broth of any fat.
  • Stir in the celery, carrots, onion and thyme.
  • Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
  • Stir in the kale.
  • Season to taste with salt and pepper.
  • Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
  • Add the milk and mix just until combined.
  • Drop tablespoons of the dumpling batter in clumps over the top of the stew.
  • Discard the bay leaf and thyme sprigs and serve.

Nutrition Facts : Calories 949.9, Fat 48, SaturatedFat 16, Cholesterol 209.3, Sodium 1094.1, Carbohydrate 68.6, Fiber 6.5, Sugar 11.6, Protein 60.2

CHICKEN AND CORNMEAL DUMPLINGS



Chicken and Cornmeal Dumplings image

Make and share this Chicken and Cornmeal Dumplings recipe from Food.com.

Provided by Gagoo

Categories     One Dish Meal

Time 8h15m

Yield 2 serving(s)

Number Of Ingredients 18

2 medium carrots, thinly sliced
1 stalk celery, thinly sliced
1/3 cup corn kernel (fresh or frozen)
1/2 medium onion, thinly sliced
2 garlic cloves, minced
1 teaspoon fresh rosemary, snipped or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
2 chicken thighs, skinned
1 cup reduced-sodium chicken broth
1/2 cup nonfat milk
1 tablespoon all-purpose flour
1/4 cup flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1 dash salt
1 egg white
1 tablespoon nonfat milk
1 tablespoon canola oil

Steps:

  • In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
  • Meanwhile In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.
  • If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
  • Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.).

Nutrition Facts : Calories 530.9, Fat 23.6, SaturatedFat 5, Cholesterol 80.3, Sodium 399.2, Carbohydrate 53.5, Fiber 5.6, Sugar 8.4, Protein 28.9

CHILI WITH CORN DUMPLINGS



Chili with Corn Dumplings image

Here's an easy winter warm-me-up meal. The flavorful corn dumplings cook right on top of the simmering chili.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

1 1/2 lbs lean ground beef
3/4 cup chopped onion
1 can (15.25 oz) whole kernel corn, undrained
1 can (16 oz) stewed tomatoes, undrained
1 can (8 oz) tomato sauce
2 tablespoons chili powder
1 teaspoon red pepper sauce
1 1/3 cups Original Bisquick™ mix
2/3 cup cornmeal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley, if desired

Steps:

  • Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
  • Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.

Nutrition Facts : Calories 490, Carbohydrate 54 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 12 g, TransFat 1 1/2 g

CHILI CHICKEN WITH CORNMEAL DUMPLINGS



Chili Chicken with Cornmeal Dumplings image

Savor a delicious new twist on chili, using chicken instead of beef and cooking cornmeal dumplings on top.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

2 cups cut-up cooked chicken
1 can (15 oz) tomato sauce
2 cans (15 oz each) spicy chili beans in sauce, undrained
1 can (7 oz) whole kernel corn, undrained
1 1/2 cups Original Bisquick™ or Bisquick Heart Smart® mix
1/2 cup cornmeal
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

  • In 4-quart Dutch oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
  • In medium bowl, mix Bisquick mix, cornmeal and milk until soft dough forms. Drop dough by 12 spoonfuls onto hot chili (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
  • Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.

Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 50 mg, Fat 1/2, Fiber 8 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1820 mg, Sugar 12 g, TransFat 0 g

CHICKEN WITH CORNMEAL DUMPLINGS



Chicken with Cornmeal Dumplings image

SECRET INGREDIENT Beer flavors this robust chicken and vegetable stew. Any light-or medium-colored lager will do, but pilsner-with its pronounced taste of hops-works best.

Yield serves 6

Number Of Ingredients 13

3 tablespoons unsalted butter
1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1-inch pieces
Coarse salt and ground pepper
1/2 bunch scallions, trimmed and cut into 1/2-inch pieces
1 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
2 medium carrots, cut into 1/2-inch dice
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 bottles (12 ounces each) pilsner or another light- or medium-bodied lager
1 can (28 ounces) whole peeled tomatoes (with their juice)
1 to 2 tablespoons red-wine vinegar
Cornmeal Dumpling Dough (recipe follows)

Steps:

  • In a large Dutch oven or other heavy pot, melt 1 tablespoon butter over medium-high. Pat dry chicken and season with salt and pepper. Add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl.
  • Add remaining 2 tablespoons butter, the scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Whisk in beer and return chicken to pot. With your hands, roughly tear tomatoes and add to pot along with their juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
  • Reduce to a medium simmer and drop dough by rounded tablespoonfuls on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes. Serve immediately.
  • (Per Serving)
  • Calories: 438
  • Fat: 17g (7g Saturated Fat)
  • Protein: 26g
  • Carbohydrates: 35g
  • Fiber: 3g

CHILI WITH CORNBREAD DUMPLINGS



Chili With Cornbread Dumplings image

Tasty chili topped with corn muffin dumplings makes this recipe a easily put together mid-week meal. Even my son who is my best critic when it comes to chili gave this a thumb-up.

Provided by lisar

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 lb lean ground beef
1 cup oats
1 (15 ounce) can pinto beans, drained
1 (28 ounce) jar spaghetti sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
2 cups chicken broth
1 cup cheddar cheese, shredded
1 (8 ounce) box corn muffin mix

Steps:

  • Preheat oven to 400.
  • In a large skillet heat vegetable oil. Add chopped onion and garlic and sauté just a few minutes to the flavors to blend.
  • Add ground beef and cooked until browned. Add oats and incorporate well.
  • Add beans, spaghetti sauce, chicken broth and seasonings; simmer 20 minutes.
  • Spoon chili into a sprayed 13 x 9 baking dish. Sprinkle evenly with cheese.
  • Spoon corn muffin batter (prepared according to package directions), like dumplings over the top of the casserole. Bake 20 to 25 minutes or until corn bread dumplings test done.

Nutrition Facts : Calories 725.4, Fat 27.2, SaturatedFat 9.6, Cholesterol 69.7, Sodium 1542.3, Carbohydrate 82.5, Fiber 13.3, Sugar 21.9, Protein 38.1

CHICKEN AND CORNMEAL DUMPLINGS



Chicken and Cornmeal Dumplings image

Make and share this Chicken and Cornmeal Dumplings recipe from Food.com.

Provided by Chef Jac-Mo

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 2/3 lbs raw chicken breasts, cut into bite-sized pieces
1/2 onion, finely chopped
3 garlic cloves, minced
3 medium carrots, diced
1 medium parsnip, diced
2 medium turnips, diced
1 tablespoon dried thyme
2 cups chicken broth or 2 cups stock
salt and pepper
1/2 cup yellow cornmeal
1/2 cup flour (228 calories, 0 g fat, 2 g fiber)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup nonfat milk
1/2 teaspoon Dijon mustard

Steps:

  • Saute the onion in the olive oil for 2 minutes. Add the garlic; cook 2.
  • minutes longer. Stir in the carrots, parsnip, turnips, thyme, and stock.
  • Heat to boiling. Reduce the heat, add the chicken to the pan, cover and cook.
  • over medium-low heat 30 minutes.
  • Meanwhile, make the dumplings. Combine the cornmeal, flour, baking powder.
  • and salt in a large bowl. Mix well and stir in the egg, milk and mustard.
  • Mix well.
  • After the chicken has cooked for 15 minutes, spoon the dumpling batter over.
  • the stew in large spoonfuls. Cook, covered, until just firm, about 15.
  • minutes.

Nutrition Facts : Calories 391.4, Fat 18, SaturatedFat 4.5, Cholesterol 111.2, Sodium 687.5, Carbohydrate 24.5, Fiber 3.1, Sugar 4.5, Protein 32

CROCK POT CHILI WITH CORNMEAL DUMPLINGS



Crock Pot Chili With Cornmeal Dumplings image

On those cold, winter days, this chili is warming and filling. Feel free to adjust the amount of chili powder to your personal taste.

Provided by truebrit

Categories     Meat

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs ground beef
1 medium onion, chopped
1 (28 ounce) can crushed tomatoes
1 (30 ounce) jar spaghetti sauce
1 (8 ounce) can tomato sauce
2 (16 ounce) cans kidney beans, drained
3 tablespoons chili powder
1 teaspoon salt
1/2 cup all-purpose flour
3/4 cup shredded cheddar cheese
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 egg, beaten
3 tablespoons milk
1 1/2 tablespoons cooking oil

Steps:

  • Fry ground beef and onions in a large pan until beef loses its pinkness; drain.
  • Place in crock pot with remaining ingredients, and stir.
  • Simmer on low for 7 hours, then turn to high setting.
  • To make dumplings, combine flour, cheddar cheese, cornmeal, and baking powder in a medium bowl.
  • In a small bowl, mix beaten egg, milk, and oil.
  • Add to flour mixture, and stir with a fork until just combined.
  • Drop dumplings by tablespoonfuls into chili.
  • Cover and cook for 50-60 minutes more.

Nutrition Facts : Calories 603.7, Fat 28.3, SaturatedFat 10.2, Cholesterol 115.5, Sodium 1759.1, Carbohydrate 52.8, Fiber 9.1, Sugar 17.9, Protein 35.9

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