Thursday, December 16, 2010

Salsa Verde Chicken with Herbed Cornmeal Dumplings

Hubby and I love chicken and dumplings. It's such an easy dish in the CrockPot, which allows me to just dump in the ingredients and go. This dish is a Mexican spin on chicken and dumplings. It's warm and comforting, spicy and delicious. One of the best things about this meal: it's essentially a one pot dish. So, if you have some cooked chicken on hand and a desire for a hearty and yummy meal, try this one!

*Sorry about the picture quality. Winter means running out of natural light a lot faster!

Salsa Verde Chicken with Herbed Cornmeal Dumplings

4 tablespoons butter
1/2 cup flour
1 can (14.5 ounces) chicken broth
1 jar (15 ounces) salsa verde
1 can evaporated milk
5-6 cups shredded cooked chicken

1 cup whole milk
3 tablespoons unsalted butter
1 1/2 cups flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
Heat butter over medium-high heat in an ovenproof skillet or 5-6 quart Dutch oven. Whisk in flour to make a paste.
In a large bowl, mix evaporated milk, broth, and salsa verde. Whisk mixture into the roux.
Whisk quickly to combine and then simmer until it reaches sauce consistency, whisking frequently. Stir in chicken and heat through, cover and keep warm.
Heat oven to 400ยบ and adjust oven rack to lower middle position.

For the dumplings:
Heat milk and butter in a small saucepan until butter is melted and the mixture is steamy. Mix flour, cornmeal, baking powder, salt, green onions, and cilantro together in a medium bowl with a fork.
Stir in milk mixture to form a smooth, firm dough.
Pinch off ping-pong-ball-sized pieces of dough and drop into the chicken mixture.
Return chicken to a simmer over medium-high heat. Cover and transfer to the oven and bake until dumplings are heated through, about 15-20 minutes.

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