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
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
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
CHICKEN AND DUMPLINGS
Steps:
- Remove skin from chicken and shred meat into large pieces. Set aside.
- In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
- In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
- While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
- Skim surface for any scum that has risen to top. Stir in chicken gravy.
- With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
- Ladle into bowls and serve piping hot.
ASIAN CHICKEN DUMPLINGS
To celebrate my two daughters' heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. -Joy Olcott, Millersville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2.50 dozen.
Number Of Ingredients 11
Steps:
- Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds. , Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap., Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.
Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
EASY SLOW COOKER SALSA CHICKEN
This slow cooker salsa chicken is simple but so flavorful! Add to tortillas or atop fresh salad greens or rice.
Provided by EverFit Montana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h5m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
- Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 48.5 mg, Fat 2.5 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 0.6 g, Sodium 1037.8 mg, Sugar 4.6 g
GREEN SALSA CHICKEN
When I made this my Husband kept saying Dam this is good. This is my own recipe for green salsa chicken. I used Recipe #36084 that I make, But, you can use any green salsa.
Provided by Barb G.
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken breast (between 2 pieces plastic).
- Put oil in skillet,Brown chicken on both sides.
- Salt and pepper to taste.
- Place chicken into casserole dish.
- In same skillet put chicken broth and sour cream mix together and heat.
- Pour mixture over chicken.
- Spoon salsa over chicken.
- Top with grated cheese.
- Bake in 350°F oven for 30 to 45 minutes.
Nutrition Facts : Calories 433.3, Fat 30, SaturatedFat 13.6, Cholesterol 130.6, Sodium 816.1, Carbohydrate 6, Fiber 1, Sugar 4.2, Protein 34.8
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.
SLOW COOKER SALSA VERDE CHICKEN
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 5h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
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SALSA VERDE CHICKEN & DUMPLINGS - PLAIN CHICKEN
From plainchicken.com
5/5 (1)Category Main CourseCuisine MexicanTotal Time 30 mins
- Melt 3 Tbsp of butter over medium-high heat in an oven safe skillet. Add flour. Slowly whisk in chicken broth, salsa verde, and heavy cream. Continue to stir sauce until thick and bubbly. Stir in chicken and remove from heat.
- Combine fall ingredients and stir until just combined. Drop tablespoon scoops of dough on top of the chicken mixture.
SLOW COOKER CHICKEN AND DUMPLINGS WITH GREEN CHILIES
From everydaydishes.com
5/5 (1)Total Time 8 hrs 15 minsCategory DinnerCalories 295 per serving
- Rinse chicken under cool water and place in slow cooker with both cans of cream of chicken soup, diced onion, chicken broth, salsa verde, garlic and bouillon. Stir until just combined then cover. Turn slow cooker on high and cook for 4−4½ hours. Or, if you want this to be waiting for you at the end of your workday, cook it on low for 8 hours.
- After the proper amount of cooking time has elapsed, remove the lid and use a wooden spoon to stir and loosen everything from the sides and the bottom of the pot. Break the chicken into chunks or press against the side of the pot to shred it—the chicken should be very tender and come apart easily.
- In a small bowl, stir together the flour, cornmeal and garlic salt. Pop the cans of homestyle buttermilk biscuits open. Break each biscuit in half then roll in the cornmeal mixture to coat it completely—this will help thicken the stew. Drop the coated biscuits into the slow cooker and space the dumplings out as evenly as you can. Inevitably, a few of them will end up on top of each other.
- Once all of the dumplings have been placed in the pot, use your wooden spoon to dunk each one into the hot stew and try to situate the dumplings so they are as evenly spaced as possible.
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