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Chicken Stew and Dumplings




Source of Recipe


Jennifer


List of Ingredients




6-8 chicken thighs, skinned, but bone in
1 large onion, chopped
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 green pepper, seeded and chopped
1 can black beans, drained and rinsed
1 can diced tomatoes
Salt and pepper
Italian seasonings or poultry seasoning to taste
1 box chicken stock
1/2 cup brown rice
1 cup frozen peas


Recipe




Brown onion, celery, carrots and green pepper in olive oil (about 1-2
tbsp.) until just turning golden. Add drained beans and tomatoes, with
juice, salt (about 2 tsp.) and pepper (about 20 grindings). Add skinned
chicken and box of chicken stock. Stir and cook, covered, about 1/2
hour. Add rice and stir. Re-cover the pot and cook about 1/2 hour.
Remove chicken from pan, cool a bit, then remove from bones. Chop into
medium chunks. Return meat to the stock, and add peas.

Make dumplings:
2-1/2 cup Bisquick
2/3 cup milk
About 1/3 cup chopped fresh chives.
Directions:
Stir chives in to Bisquick. Add milk and mix until soft dough forms. Divide into 10 dumplings. Put on top of simmering stew, and cook uncovered for 10 minutes. Cover pan and cook an additional 10 minutes