Salsa Verde Chicken With Herbed Cornmeal Dumplings

Name: Salsa Verde Chicken With Herbed Cornmeal Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 4 tablespoons butter; 1/2 cup all-purpose flour; 14 1/2 ounces chicken broth; 15 ounces salsa verde or 2 cups salsa verde; 5 ounces evaporated milk; 1 large rotisserie-cooked chicken, meat shredded in large chunks or 6 cups cooked chicken; Dumplings; 1 cup whole milk; 3 tablespoons unsalted butter; 1 1/2 cups all-purpose flour; 1/2 cup yellow cornmeal; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/4 cup thinly sliced scallion top; 1/4 cup chopped fresh cilantro

Servings: persons

Chicken
4 tablespoons butter
1/2 cup all-purpose flour
14 1/2 ounces chicken broth
15 ounces salsa verde or 2 cups salsa verde
5 ounces evaporated milk
1 large rotisserie-cooked chicken, meat shredded in large chunks or 6 cups cooked chicken
Dumplings
1 cup whole milk
3 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup thinly sliced scallion top
1/4 cup chopped fresh cilantro

1
Chicken: Heat butter over medium-high heat in a large (11 - 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven.
2
Whisk in flour to make a paste.
3
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.
4
Stir in chicken, heat through, and cover to keep warm.
5
Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
6
Dumplings: Heat milk and butter in a small saucepan until steamy.
7
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.
8
Pinch off Ping-Pong-ball-size peices of dough with your fingers and drop onto chicken mixture.
9
Return chicken to a simmer over medium-high heat.
10
Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chicken, 4 tablespoons butter, 1/2 cup all-purpose flour, 14 1/2 ounces chicken broth, and more.

Yes, Salsa Verde Chicken With Herbed Cornmeal Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!