Chicken Stew Ole With Corn Dumplings

Chicken Stew Ole With Corn Dumplings

Time: 2 hrs

Ingredients

  • 3 (14 ounce) cans Swanson chicken broth
  • 1 1/2 lbs skinless chicken thighs
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 cups chopped potatoes
  • 1 cup sliced carrot
  • 1 cup whole kernel corn
  • 1 (8 ounce) can tomato sauce
  • 1 cup medium salsa
  • 1 (4 ounce) can Ortega green chilies
  • 1/4 cup flour
  • 1/2 cup cold water

Directions

  • 1 Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
  • 2 Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
  • 3 Remove the chicken with a slotted spoon. Let
  • 4 the chicken cool.
  • 5 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.
  • 6 Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
  • 7 Cut the chicken into bite-sized pieces, add to the stew.
  • 8 Now mix all the corn dumpling ingredients
  • 9 together,in a bowl.
  • 10 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.
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