Recipes / Southwestern Chicken Stew with Cornbread Dumplings

Ingredients

• 1 tablespoon Vegetable Oil
• 1 cup Onion, Chopped
• 1 1/2 teaspoons Garlic, Minced
• 1 each Medium Sweet Potato, Peeled & Diced
• 3 5/8 cups Furmano's Petite Diced Tomatoes with Green Chilies
• 1 5/6 liquid cups Chicken Broth
• 1 teaspoon Dried Oregano
• 1 cup Zucchini, Diced
• 1 1/2 cups Chicken, Cooked & Diced
• 2 cups Furmano's Black Beans, Rinsed & Drained
• 1 cup Frozen Whole Kernel Corn
• 6 1/2 ounces Corn Muffin Mix
• 1 teaspoon Chili Powder
• 1 each Egg
• 2 tablespoons Butter, Melted
• 1/4 cup Milk

Preparation

1. For the chicken stew, heat the oil in a large saucepan and saute the onion, garlic, and sweet potato until onion is softened, about 3 to 5 minutes.
2. Add the Furmano's Petite Diced Tomatoes with Green Chilies and chicken broth and simmer, covered, 10 minutes.
3. To pan add oregano, zucchini, chicken, Furmano's Black Beans and corn. Bring to a boil.
4. For the dumplings, combine the muffin mix, chili powder, egg and melted butter.
5. Add enough milk to make a thick batter.
6. Spoon dumpling batter on top of chicken stew by teaspoonfuls.
7. Reduce heat and simmer, covered, 10 minutes.
8. Uncover and simmer 5 minutes, or until dumplings are cooked through.