Tex-Mex Chicken And Dumplings Recipe

Name: Tex-Mex Chicken And Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken:; 1 four-pound chicken; 16 cups of water (1 gallon); 1 onion; 9 cloves of garlic, divided; 2 carrots, peeled and cut into quarters; 4 celery stalks, cut into quarters; 2 bay leaves; 1 tablespoon dried or 1 stalk fresh epazote (optional); 1 leafy stem of cilantro (optional) plus 1/4 cup of cilantro, chopped; 1 can of Ro-Tel; 2 jalapenos, sliced; 1/4 cup cilantro; Juice of one lime; 1/2 cup of cream; Salt, black pepper, cayenne and cumin to taste; For the cornmeal dumplings:; 1 cup cornmeal; 1/4 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 eggs; 1/2 cup buttermilk; 1 tablespoon melted butter; 1 jalapeno, finely diced; 2 tablespoons of minced cilantro

Servings: persons

For the chicken:
1 four-pound chicken
16 cups of water (1 gallon)
1 onion
9 cloves of garlic, divided
2 carrots, peeled and cut into quarters
4 celery stalks, cut into quarters
2 bay leaves
1 tablespoon dried or 1 stalk fresh epazote (optional)
1 leafy stem of cilantro (optional) plus 1/4 cup of cilantro, chopped
1 can of Ro-Tel
2 jalapenos, sliced
1/4 cup cilantro
Juice of one lime
1/2 cup of cream
Salt, black pepper, cayenne and cumin to taste
For the cornmeal dumplings:
1 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 tablespoon melted butter
1 jalapeno, finely diced
2 tablespoons of minced cilantro

1
Clean and rinse your chicken and place in a large stock pot. Add water, onion, 8 cloves of garlic, carrots, celery, bay leaves, epazote and whole cilantro stem. Add salt and pepper to taste. Bring to a boil and then simmer for an hour and a half, occasionally skimming the foamy scum off the surface.
2
Remove chicken from pot and turn off the heat. After it's cooled, remove fat and pick the meat off the bones and either shred or cut into bite-sized pieces. Sprinkle chicken with salt and pepper to taste.
3
Take cooled broth and strain and throw out the vegetables as they've done their duty. Now you need to remove the fat from the broth. If you don't have a preferred way of getting rid of the fat or lack a gravy separator, you can try the plastic bag method. Take a quart-sized plastic storage bag, pour some broth into it. You will see the fat rise to the top. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer. (You will probably have to do this in batches).
4
Place the broth back into the pot and add the shredded chicken and lime juice. In a blender, add the can of Ro-Tel, sliced jalapenos, chopped cilantro and garlic and blend. Add puree to the pot. Now add the cream. Add salt, black pepper, cayenne and cumin to taste. Bring to a boil. And while the soup is coming to a boil, make the cornmeal dumplings.
5
Sift together the cornmeal, flour, baking powder and salt. Beat the eggs with the buttermilk and add to the dry ingredients. Stir in the melted butter, jalapenos and cilantro.
6
When soup is boiling, turn heat down to low and gently drop the dumpling batter into the pot, one tablespoon or so at a time. Do not stir. Place lid on top and steam dumplings for 20 minutes.
7
Ladle the chicken and dumplings into bowls and sprinkle cilantro on top. Serves six to eight.
8
Notes: If you want a thicker broth, feel free to add some flour. I'd add it slowly, a quarter cup at a time.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For the chicken:, 1 four-pound chicken, 16 cups of water (1 gallon), 1 onion, and more.

Yes, Tex-Mex Chicken And Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex-Mex Chicken And Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions