Chili Chicken and Cornbread Dumplings

Strips or cubes of chicken are cooked in a mixture of stewed tomatoes, corn, and chili with beans, then topped with spoonfuls of cornmeal batter and shredded cheese and baked.

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Ingredients:

• 1 onion, chopped, about 1/2 to 3/4 cup
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 pounds skinless, boneless chicken breasts, cut in strips or cubes
• Juice of 1 lime
• 1 14- to 15 ounce can chili with beans, not drained
• 1 14- to 15-ounce can stewed tomatoes, chopped, not drained
• 1 can whole kernel corn, drained
• 1 8-ounce package shredded cheese, (preferably taco-flavored or Mexican-flavored)
• 1 package Martha White yellow cornbread mix
• 2/3 cup water

Method

Preheat oven to 425 degrees F. In a 12-inch cast-iron skillet, saute the onion and the garlic in the olive oil until the onion is translucent. Add the chicken strips and brown. Stir in lime juice. Add the beans, tomatoes, and the corn; combine well. Continue to cook and stir until chicken is tender. (There will be sauciness.) Sprinkle about half the cheese over the chicken mixture. In a small bowl, make the cornbread by mixing the contents of the cornbread packet and 2/3 cup milk. Drop by spoonfuls over the chicken and cheese mixture. Sprinkle the remaining cheese over the cornbread topping and place in the oven. Bake for 15 to 20 minutes or until cornbread is baked.

Notes: Serve with chopped onions, olives, sour cream, lettuce, and fresh tomatoes, if desired.

Number of servings: 8

Submitted By: Lesley Pew
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