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Fiesta Chicken Stew with Cornbread Dumplings


6 boneless, skinless chicken thighs, cut in 1-inch pieces
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons vegetable oil, divided
1 medium sweet potato, peeled, cut in 1-inch chunks
1 medium onion, chopped
1 large clove garlic, minced
2 cans (14 1/2 oz. each) fat-free, reduced-sodium chicken broth
1 1/2 cups prepared medium-hot chunky salsa
1/2 teaspoon oregano
1 medium zucchini, cut in 1-inch chunks
1 1/2 cups frozen whole kernel corn
1/4 teaspoon hot pepper sauce
Cornbread Dumplings: recipe follows


In plastic bag, place flour, salt, and cumin; shake to mix. Add chicken, one-third at a time, shaking to coat. In Dutch oven, place 1 tablespoon vegetable oil and heat to medium-high temperature. Add chicken and cook, stirring, about 10 minutes or until chicken is brown. Remove chicken to bowl; set aside. To same pan, add remaining 1 tablespoon oil and heat to medium-high temperature. Add sweet potato, onion, and garlic. Cook, stirring, about 5 minutes or until onion is soft. Return chicken to pan; add broth, salsa, and oregano. Heat to boiling; cover, reduce heat to low and cook 10 minutes. Add zucchini, corn, and hot pepper sauce; heat to boiling. Drop Cornbread Dumplings atop boiling stew; reduce heat to medium-low and cook, covered, 10 minutes. Remove cover and simmer 5 minutes or until dumplings are cooked through and chicken and vegetables are fork tender.

Cornbread Dumplings: In bowl, place 1 package (6.5 to 8 ounces) corn muffin mix. Stir in 1/2 teaspoon cumin. Add 1 beaten egg, 2 tablespoons melted margarine, and 3 teaspoons low-fat milk; stir to form a thick batter. Cook as directed above.

Nutritional Information:

Servings: 6
Calories: 404
Protein: 23 g
Total Fat: 13.8 g
Saturated Fat: 1 g
Cholesterol: 103 mg
Sodium: 1090 mg
Carbohydrates: 52 g

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