Chicken And Dumplings In Green Salsa Recipes

CHICKEN AND DUMPLINGS IN GREEN SALSA

Steps:

• Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Remove drippings from pan; reserve 1 Tbsp. drippings for later use.
• Add chicken, in batches, to pan; cook 3 min. on each side or until browned on both sides. Return all chicken to pan. Stir in salsa and broth. Bring to boil; cover. Simmer on medium-low heat 15 min. Meanwhile, mix masa dough, cheese and reserved bacon drippings; shape into 18 balls, using about 1 Tbsp. dough for each.
• Add dough balls to chicken mixture; cook 5 to 8 min. or until dumplings and chicken are done (165ºF). Remove from heat. Stir in bacon and cilantro.

GREEN-CHILE CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
• Melt 4 tablespoons butter in a large pot over medium-high heat. Saute chiles 5 minutes. Add onion, carrots, celery, potato, thyme, and chili powder. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, corn, and 3 tablespoons cilantro. Season with salt and pepper.
• Meanwhile, whisk together remaining 1 1/3 cups flour, cornmeal, 3 tablespoons cilantro, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped cilantro and lemon wedges.

SALSA VERDE CHICKEN WITH HERBED CORNMEAL DUMPLINGS

Steps:

• Chicken: Heat butter over medium-high heat in a large (11 - 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven.
• Whisk in flour to make a paste.
• Mix broth, salsa verde, and evaporated milk and whisk in all at once. Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency.
• Stir in chicken, heat through, and cover to keep warm.
• Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
• Dumplings: Heat milk and butter in a small saucepan until steamy.
• Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in milk mixture to form a smooth, firm dough.
• Pinch off Ping-Pong-ball-size peices of dough with your fingers and drop onto chicken mixture.
• Return chicken to a simmer over medium-high heat.
• Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.