4 boneless, skinless chicken breast halves
3 cans (14-1/2 oz.) chicken broth, divided
1 whole dried Anaheim chili pepper, rehydrated
2 tablespoons olive oil
1 cup finely chopped onion, divided
2 cloves garlic, minced
1/2 cup chopped green pepper
1/2 teaspoon cumin
1 tablespoon chili powder
2 tablespoons lime juice
1 can (19 oz.) cannellini beans
1/4 cup self-rising yellow cornmeal mix
1/2 cup flour
1/3 cup buttermilk
2 tablespoons chopped parsley
1/2 cup sour cream
6 tablespoons bottled salsa
1. Remove stem and seeds from Anaheim pepper.
2. In shallow baking dish, place chicken, Anaheim pepper and 1 cup chicken broth. Bake in 350 degree F. oven 30 minutes, turning once. Cut chicken into bite-size pieces; chop Anaheim pepper.
3. In large saucepan, mix together chicken, Anaheim pepper and remaining chicken broth. Place over medium heat and bring to simmer.
4. In small frypan, place olive oil; add 3/4 cup of the chopped onion, garlic, green pepper, cumin and chili powder; saute about 3 minutes, or until tender.
5. Add onion mixture to chicken.
6. Add lime juice and cannellini beans; simmer while preparing dumplings.
7. In small bowl, mix together cornmeal mix and flour; stir in buttermilk, remaining 1/4 cup onion and parsley.
8. Bring chicken mixture to a boil and drop dumpling mix in rounded teaspoons into boiling liquid. Cover, reduce heat to simmer and cook 15 minutes without lifting lid.
9. Garnish each serving with a dollop of sour cream and 1 tablespoon salsa.
Yield: makes 6 servings.
Courtesy of National Chicken Council.