Green-Chile Chicken and Dumplings

green chile chicken and dumplings
Photo: Justin Walker
Prep Time:
40 mins
Total Time:
1 hr 20 mins
6 to 8 Serves

Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.


  • 2 pounds bone-in, skin-on chicken thighs (4 to 5)

  • Kosher salt and freshly ground pepper

  • 1 stick (8 tablespoons) cold unsalted butter

  • 2 cups chopped poblano chiles (from 2 large)

  • 1 onion, diced (1 ½ cups)

  • 3 carrots, diced (1 ¼ cups)

  • 1 stalk celery, diced (½ cup)

  • 8 ounces white potato, peeled if desired and cut into ½-inch dice (1 ½ cups)

  • ½ teaspoon dried thyme

  • 1 ¼ teaspoons chili powder

  • 1 ⅓ cups plus ¼ cup unbleached all-purpose flour

  • 1 cup frozen corn

  • 6 tablespoons chopped cilantro, plus more for serving

  • cup finely ground cornmeal

  • 2 teaspoons baking powder

  • ¾ cup whole milk

  • Lemon wedges, for serving


  1. Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).

  2. Melt 4 tablespoons butter in a large pot over medium-high heat. Saute chiles 5 minutes. Add onion, carrots, celery, potato, thyme, and chili powder. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, corn, and 3 tablespoons cilantro. Season with salt and pepper.

  3. Meanwhile, whisk together remaining 1 1/3 cups flour, cornmeal, 3 tablespoons cilantro, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped cilantro and lemon wedges.


Our recipe works with precooked, shredded rotisserie or roast chicken, too: Start with step 2, enlisting premade or store-bought broth (such as Swanson Natural Goodness 33-Percent Less Sodium), and swap the raw chicken for an equal amount of cooked.

For a seasonal shortcut, lean on Thanksgiving leftovers--stock and roasted turkey are made for this homey dish.

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