Chicken Tamale Stew with Masa Dumplings
A comforting Salvadoran-inspired stew featuring tender chicken, vegetables, and soft masa dumplings simmered in a flavorful broth. This latin american-inspired soups ready in about 70 minutes pairs medium, diced onion, minced garlic cloves, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into chunks chicken thighs, bone-in and skin removed
- 1 medium, diced onion
- 3, minced garlic cloves
- 1 cup tomato sauce
- 4 cups chicken broth
- 1 large, diced carrot
- 1 medium, peeled and diced potato
- 3/4 cup masa harina
- 1/2 cup warm water (for dumplings)
- 2 tbsp vegetable oil
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
- Step 2: Add 1 lb chicken thigh chunks to the pot and brown for 5 minutes, turning occasionally until edges are lightly golden.
- Step 3: Stir in 1 cup tomato sauce, 4 cups chicken broth, 1 large diced carrot, and 1 medium diced potato. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes until chicken and vegetables are tender.
- Step 4: Meanwhile, in a small bowl, combine 3/4 cup masa harina with 1/2 cup warm water and a pinch of salt, mixing into a soft dough.
- Step 5: Form the masa dough into 1-inch round dumplings and gently drop them into the simmering stew. Cook uncovered for 15 minutes until dumplings are cooked through and float to the surface.
- Step 6: Stir in 1/4 cup chopped fresh cilantro before serving to add brightness to the stew.
Frequently asked questions
How long does Chicken Tamale Stew with Masa Dumplings take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken Tamale Stew with Masa Dumplings?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.
Can I substitute ingredients in Chicken Tamale Stew with Masa Dumplings?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken Tamale Stew with Masa Dumplings for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken Tamale Stew with Masa Dumplings?
Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
