Mexican Chicken And Dumplings

By Sunset
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Sunset

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Ingredients

1 tablespoon olive oil

1 onion (8 oz.), peeled and diced

1 green bell pepper, rinsed, stemmed, seeded, and diced

1 clove garlic, peeled and minced

3 pounds skinned chicken thighs

1 can (15 oz.) fat-skimmed chicken broth

1 can (14 1/2 oz.) Mexican-style stewed tomatoes

1 can (10 oz.) red enchilada sauce

1 cup all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons chopped pickled jalapeƱo chilies

3 tablespoons butter, melted

3/4 cup milk

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