In a 4 qt (4lt) or larger Dutch oven with a lid, heat the olive oil, and add the pieces of chicken. Brown the chicken well, about 10 minutes total time until the chicken is well browned all over. Add the carrots, celery and water, and then cover with a tight fitting lid. Allow the chicken to simmer on medium for about 35 minutes over medium low heat.

Meanwhile, you can prepare the chile and corn garnish. In a small skillet, heat the olive oil, add the chile poblano and the corn. Sauté over low heat for about 5 minutes, until the corn browns. (Some corn might pop out of the pan, be careful!) Remove from the heat and set aside.

To make the dumplings, sift together the flour, baking powder and salt. Cut in the shortening by using a pastry cutter or two knives. The mixture should resemble course meal. Stir in the fresh cilantro. Add the milk or broth and stir the mixture until it becomes a very stiff dough (you may think you don’t have enough liquid, but trust the recipe: this is all the liquid you should use for firm dumplings!)

Knead the dough with your hands for about 10 seconds on a floured surface. Roll the dough to make a very thin sheet (about as thick as a lasagna or fettucine noodle) and then cut into 2” (5cm) squares.

Uncover the simmering chicken, and add the dumplings to the pot as quickly as possible, but one at a time. Place the cover back onto the pot and allow the dumplings to simmer for 15 minutes. DO NOT LIFT THE LID! It is necessary to keep all of the steam in the pot.

After the dumplings have cooked, turn off the heat. Serve each bowl with the chicken and dumplings, and garnish with the roasted corn and poblano peppers.