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Preheat your oven to 400 F/200 C.
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1.
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If youre starting with uncooked chicken breasts, heat 2/3 of the oil in a large oven-proof skillet on medium heat.
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Salt and pepper both sides of the chicken and cook for about 5 minutes each side or until chicken is cooked through.
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When done remove the chicken to a plate and set the skillet aside (youll use it in a few minutes).
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When its cool enough to handle, cut chicken into bite-sized pieces.
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If youre starting with a rotisserie chicken, just pick the meat of the chicken and move on to step 2.
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2.
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Remove the stem and seeds from the peppers and peel the onion and garlic.
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Roughly chop the peppers and onions and place in a food processor.
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Add the cilantro (reserve a small hand full for the salsa) and garlic into the food processor.
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Put the lid on and pulse until finely minced.
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3.
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In the same skillet that you cooked the chicken in heat the remaining 1/3 of the oil.
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Add the cumin and saute for 30 seconds.
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Then add the food processor pepper mixture to the pan and and saute for another minute.
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Remove from pan to a bowl.
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4.
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In the same pan, heat the butter until melted.
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Add the flour and mix with a whisk for about 1 minute.
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Slowly add the chicken broth, the pepper mixture, and the cream, constantly whisking.
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With your pan on medium-low allow the mixture to cook for about 4 minutes or until it begins to bubble and thicken.
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Add the cooked chicken pieces.
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Allow this mixture to cook another 3-5 minutes until thick and bubbly.
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Add salt and pepper to taste.
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5.
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Meanwhile assemble the dumpling dough.
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In a medium sized bowl combine the flour, cornmeal, salt, sugar and baking powder.
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Add melted butter and buttermilk and stir until just combined.
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A thick dough will form.
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6.
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Turn off the heat on the stew mixture.
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Drop the dumpling dough into the stew by heaping spoons all over the mixture.
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Put the pan in the oven and bake for 15-18 minutes or until dumplings are nicely browned on the top.
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7.
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While your dumplings are baking, wash and roughly chop the cherry tomatoes.
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Peel, pit and dice the avocado.
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Put the tomatoes and avocado into a bowl.
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Drizzle a little olive oil over the top and add in some cilantro leaves from the bunch you used in the stew.
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Toss with seasoned salt or just salt.
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Remove the stew from the oven.
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Spoon into soup bowls or plates and top with the tomato avocado salsa.
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Dinner is served!
