CHICKEN AND DUMPLINGS IN GREEN SALSA
Put a Mexican-style spin on your next chicken dinner with our version of chochoyones-traditional masa dumplings.
Provided by My Food and Family
Categories Chicken
Time 1h
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1140 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 0 g, Protein 31 g
MOMMA'S BEST CHICKEN AND DUMPLINGS
There's a lot of love in those dumplings! This is comfort food at its best and so worth the time and effort. I love the ohhs, awws, and OMGs, smiles, and sighs of total satisfaction that come with this bowl of heaven.
Provided by MA McBridges
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h33m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in a stock pot over medium-high heat. Add celery, carrot, onion, garlic, bay leaves, thyme, salt, pepper, and poultry seasoning; cook and stir until flavors combine, about 5 minutes. Push vegetable mixture to the sides and add chicken; cook until browned, 3 to 5 minutes per side.
- Pour enough water over the chicken to cover by 3 inches; bring to a boil. Stir, scraping the browned bits off of the bottom of the pot. Reduce heat; simmer until chicken is tender, about 1 hour. Transfer chicken and carrots to a serving plate with a large slotted spoon; let cool.
- Ladle 1/4 cup cooking liquid into a bowl; cool slightly, about 5 minutes. Mix in 2 tablespoons flour. Stir back into the pot.
- Place 2 cups flour in a large bowl; cut in shortening with 2 knives until mixture forms pea-sized bits. Mix in chilled chicken broth until dough is combined.
- Turn dough out onto a floured work surface. Knead 5 to 6 times; pat down to 1-inch thickness. Sprinkle lightly with flour; roll out to about 1/8-inch thickness. Cut dough into squares with a sharp knife.
- Drop squares, in batches, into simmering cooking liquid, moving squares to the side with each addition. Partially cover pot; simmer until dumplings are firm, about 12 minutes. Separate any dumplings that stick together. Remove from heat; keep covered.
- Bone chicken; cut into bite-sized pieces and return to the pot. Chop carrot; return to the pot. Cool chicken and dumplings, about 30 minutes, before serving.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 28.4 g, Cholesterol 83 mg, Fat 19.3 g, Fiber 1.7 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 718.1 mg, Sugar 1.2 g
GREEN CHILE CHICKEN AND QUESO EMPANADAS
Provided by Tyler Florence
Categories main-dish
Time 3h10m
Yield 20 empanadas
Number Of Ingredients 17
Steps:
- Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
- Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
SALSA VERDE CHICKEN WITH HERBED CORNMEAL DUMPLINGS
Make and share this Salsa Verde Chicken With Herbed Cornmeal Dumplings recipe from Food.com.
Provided by Brookelynne26
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
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.
CHICKEN AND DUMPLINGS IV
The best dumplings are made with baking mix! I've never written down a recipe before so please use your own judgment on the thickening. My husband's mother always did the milk and flour balls in the chicken, he liked mine much better and always asks me to make it. He also loves it when I add more water and rice!
Provided by Allrecipes Member
Categories Chicken and Dumplings
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
- Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
- In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
- Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 33.9 g, Cholesterol 75.7 mg, Fat 10.1 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 3.6 g, Sodium 605.5 mg, Sugar 2 g
CHICKEN AND DUMPLINGS IN GREEN SALSA
Make and share this Chicken and Dumplings in Green Salsa recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in 6-quart stockpot on medium heat 5 to 8 minutes or until crisp, stirring occasionally. Remove bacon from pan; drain on paper towels. Remove drippings from pan, reserving 1 tablespoon drippings for later use.
- Add chicken, in batches; cook 3 minutes 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 minutes. Meanwhile, mix masa dough, cheese and reserved bacon drippings; shape into 18 balls, using about 1 tablespoon of the dough for each.
- Add dough balls to chicken mixture; cook 5 to 8 minutes or until dumplings and chicken are done (165°F). Remove from heat. Stir in bacon and cilantro.
- KITCHEN TIPS:.
- Serving Suggestions: Serve with a crisp green salad tossed with your favorite salad dressing to round out the meal.
- Substitute: Dry corn masa is a great substitute for the fresh masa in this tasty recipe. Just mix 3/4 cup dry masa with enough water (about 1/2 cup) to make soft dough.
- Special Extra: Stir in 2 cups cooked green beans with the dough balls.
Nutrition Facts : Calories 391.2, Fat 27.9, SaturatedFat 8.3, Cholesterol 114.2, Sodium 815.4, Carbohydrate 5.1, Fiber 1.2, Sugar 2.5, Protein 29.1
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