Nothing says comfort food like chicken and dumplings. And nothing makes me drool quite like Mexican food. Combine the two? You have a truly awesome dinner. After hearing Tara rave over Pam Anderson's Perfect One-Dish Dinners, I "looked inside" on Amazon, and knew I had to have it. There were several recipes that I knew we would love right off the bat. I ordered it right then and there - this was the first recipe I made from it, and we went nuts over it.
It has the creamy, comforting essence of chicken and dumplings, but the flavors are kicked up a notch by the addition of salsa verde and lots of fresh herbs. The dumplings are soft and flavorful: they are made with a mixture of cornmeal and flour, and they are peppered with cilantro and scallions. The stew tastes bright and fresh thanks to the salsa verde. I also added some onions and corn for more veggie power.
And the best part of this recipe? Its on the table in under an hour. I probably made things more complicated than they needed to be, first by making my own salsa verde, and then by adding extra veggies, but for a dinner as homey and comforting as this, I don't mind the extra work.
One Year Ago: Fettuccine Alfredo
Salsa Verde Dumplings with Herbed Cornmeal Dumplings
adapted from Pam Anderson, Perfect One-Dish Dinners
- 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
- 1 cup corn kernels
- 1 rotisserie chicken, skin removed and meat deboned (about 6 cups)
- 1/4 cup chopped cilantro
- 2 scallions, minced
- kosher salt and black pepper
- 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
Whisk, vigorously at first, until the mixture simmers and thickens to a sauce consistency. Stir in the corn, chicken, and herbs. Season with salt and pepper to taste. Heat through, remove from heat, and cover to keep warm.
Meanwhile, heat the oven to 400 degrees.
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 in the milk mixture to form a smooth, firm dough.
Use a medium cookie scoop, scoop dough from the bowl and drop onto chicken mixture. Return the skillet to a simmer over medium-high heat.
Cover and transfer the pan to the oven. Bake until the dumplings are cooked through, 15-20 minutes. Serve.