One-Pot Chicken Chili with Cornmeal Dumplings | America's Test Kitchen

Name: One-Pot Chicken Chili with Cornmeal Dumplings | America's Test Kitchen
Total time: 90 min
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 1 poblano chile, stemmed, seeded, and chopped; 3/4 teaspoon pepper; 1/2 teaspoon salt; 3 garlic cloves, minced; 2 teaspoons ground cumin; 5 cups chicken broth; 1 (15-ounce) can cannellini beans, rinsed; 1 (15-ounce) can white or yellow hominy, drained; 1 cup jarred green salsa; 1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups); 1/2 cup chopped fresh cilantro; 1 1/2 cups (7½ ounces/213 grams) all-purpose flour; 1/2 cup (2½ ounces/71 grams) cornmeal; 3 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1/2 cup buttermilk, chilled; 8 tablespoons unsalted butter, melted and cooled

www.americastestkitchen.com

Timesaving ingredients make this flavorful chili-cornbread combo easy to prepare—and its bold, bright flavors make it easy to eat.

Keywords

Main Courses
Mexican
American
Latin America & Caribbean
US & Canada
Chicken
Poultry
Super Bowl

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Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 poblano chile, stemmed, seeded, and chopped
3/4 teaspoon pepper
1/2 teaspoon salt
3 garlic cloves, minced
2 teaspoons ground cumin
5 cups chicken broth
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can white or yellow hominy, drained
1 cup jarred green salsa
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1/2 cup chopped fresh cilantro
1 1/2 cups (7½ ounces/213 grams) all-purpose flour
1/2 cup (2½ ounces/71 grams) cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk, chilled
8 tablespoons unsalted butter, melted and cooled