Green Chile Chicken And Dumplings Recipes

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.

GREEN CHILE CHICKEN

Steps:

• First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
• After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
• Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!

BRANDI'S GREEN CHILI CHICKEN AND DUMPLINGS

Steps:

• 1. Season chicken with salt and pepper. Place in a pot with garlic and enough water to cover. Boil until done (35 to 45 minutes depending on size of chicken breasts). Remove chicken from pot and reserve liquid.
• 2. Let chicken cool a little and cut into bite size pieces.
• 3. In a large bowl, combine chicken, 2 cans of soup and green chilies. Stir well to combine
• 4. Prepare a 9 x 13 baking dish with non-stick cooking spray.
• 5. Separate the crescent rolls into individual triangles.
• 6. Take one piece of dough into the palm of one hand; place 1 cube of cheese in the center of the dough.
• 7. Spoon large spoonful of chicken mixture into the center of the dough.
• 8. Fold the three corners of the dough up over the mixture. It will not cover completely, but that's ok.
• 9. Place, folded side down, into the baking dish.
• 10. Make 12 "dumplings".
• 11. Mix 3 can of soup in the bowl with any leftover chicken mixture and add 1/2 cup liquid and stir well. Spoon the soup/chicken mixture over the dumplings.
• 12. Cut the remaining strips of dough into strips and place on top of the "dumplings".
• 13. Spray with a little cookiing spray. Bake for @ 1 hr at 350 F

CHICKEN & GREEN CHILE SOUP WITH TAMALE DUMPLINGS

Steps:

• Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
• Add broth, tomatoes, tomatillos and roasted chiles.
• Bring to a bo il, reduce heat to low and add basil.
• Simmer ~10 minutes.
• Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
• Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
• Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
• With wet hands, form the dough into 16 dumplings.
• Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
• Add chicken and simmer until heated through.
• Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)