Cornmeal Dumplings in Chicken and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender cornmeal dumplings cooked in a rich Venezuelan-style chicken stew with vegetables and aromatic herbs. This latin american-inspired chicken ready in about 75 minutes pairs chicken thighs, bone-in, skin removed, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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

• 4 pieces chicken thighs, bone-in, skin removed
• 2 tbsp vegetable oil
• 1 large, diced onion
• 1 medium, diced bell pepper
• 1 large, peeled and diced carrot
• 3, minced garlic cloves
• 1 cup diced tomatoes (canned)
• 4 cups chicken broth
• 1/4 cup, chopped fresh cilantro
• 1 tsp cumin powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup pre-cooked cornmeal (masarepa)
• 1/2 cup warm water

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 4 chicken thighs and brown on all sides for about 6 minutes.
2. Step 2: Remove chicken and set aside. In the same pot, add 1 large diced onion, 1 medium diced bell pepper, 1 large diced carrot, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 tsp cumin powder, 1 1/2 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute.
4. Step 4: Add 1 cup canned diced tomatoes and 4 cups chicken broth, stirring to combine. Return the browned chicken thighs to the pot and bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through.
6. Step 6: Meanwhile, in a bowl, combine 1 cup pre-cooked cornmeal (masarepa) with 1/2 cup warm water, mixing until it forms a soft dough.
7. Step 7: With wet hands, shape the dough into 12 small dumplings, about 1 1/2 inches in diameter.
8. Step 8: Gently drop the dumplings into the simmering stew. Cover and cook for 15 minutes more until dumplings are tender and cooked through.
9. Step 9: Stir in 1/4 cup chopped fresh cilantro just before serving. Remove chicken bones and serve hot.