Salsa Verde Chicken 'n' Dumplings

There are some things that only a mom (or granny) can make "right". For me, I think chicken 'n' dumplings are one of those things. I mean, I'm sure I could make them pretty well if I got my mom's recipe (well, she doesn't use recipes, so that could be an issue), but they would never be as good as hers. It's just the way it is.

But, when I saw this alternative version on Josie's blog, I thought I could give it a try, because I'd have no expectation of what it should taste like. It's like a Mexican version of one of my favorite dishes. Yes, please!

 

I would definitely say that these are far from the traditional version...mine came out more like mini biscuits on top of a delicious chicken and salsa verde gravy. But, they were super yummy!! I loved the tanginess of the salsa verde in the chicken gravy, and the dumplings sopped it up very nicely.

 

I will definitely be making these again, but will leave out the onions next time. I should have known better since I don't like onions, but every now and then I will use them. I felt like the flavor overpowered the dish, for me, so next time I will skip that step. Otherwise, it couldn't have been better. And, it makes a large amount, so there is plenty to share!

Salsa Verde Chicken 'n' Dumplings
Source: Pink Parsley

Ingredients

• 1/2 stick (4 Tbs) unsalted butter
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1/2 cup + 2 Tbs all-purpose flour
• 1 can (14 ounces) chicken broth
• 2 cups (16 ounces) salsa verde, homemade or store bought
• 1 can (5-ounces) evaporated milk
• 5-6 boneless, skinless chicken breasts, cooked and shredded
• 1/4 cup chopped cilantro
• 2 scallions, minced
• kosher salt and black pepper

For the Dumplings

• 1 cup milk (low-fat is fine)
• 3 Tbs unsalted butter
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 Tbs baking powder
• 3/4 tsp salt
• 1/4 cup thinly sliced scallion greens
• 1/4 cup chopped cilantro

 

Preparation

1. Heat the butter over medium heat in a large ovenproof skillet and add the onions. Cook until softened, about 5-8 minutes, then add the garlic and cook until fragrant, about 30 seconds. 
2. Whisk in the flour to make a paste, then add the broth, salsa verde, and evaporated milk all at once.
3. Whisk vigorously until the mixture simmers and thickens to a sauce consistency. Stir in the chicken and herbs, and season with salt and pepper. Remove from heat and cover to keep warm.
4. Meanwhile, heat the oven to 400 degrees F.
5. To make the dumplings, heat the milk and butter in a small saucepan until steaming. Mix the flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir the milk mixture into the flour mixture to form a smooth, firm dough.
6. Use a medium cookie scoop to make uniform dough balls and drop onto the top of the chicken mixture in the skillet.
7. Return the skillet to a simmer over medium-high heat, then cover and place in the preheated oven.
8. Bake until the dumplings are cooked through, 15-20 minutes. Serve warm.