Best 4 Salsa Verde Chicken With Herbed Cornmeal Dumplings Recipes

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Indulge in a tantalizing culinary journey with our Salsa Verde Chicken with Herbed Cornmeal Dumplings, a delectable dish that harmonizes zesty flavors and comforting textures. Picture tender chicken breasts smothered in a vibrant salsa verde, a herbaceous sauce that bursts with the freshness of parsley, capers, and lemon. Alongside, fluffy cornmeal dumplings infused with aromatic herbs and a hint of sweetness from corn kernels provide a delightful contrast. This recipe offers a perfect balance of tangy, savory, and comforting flavors, making it a delightful choice for any occasion. Join us as we delve into the culinary delights of this exceptional dish, exploring the intricacies of each component and guiding you through the steps to recreate this masterpiece in your own kitchen.

Let's cook with our recipes!

CHICKEN AND HERB DUMPLINGS



Chicken and Herb Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

7 tablespoons cold unsalted butter
2 carrots, chopped
2 stalks celery, chopped
1 parsnip, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
1 1/2 cups plus 3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
2 teaspoons baking powder
2/3 cup cold buttermilk
1 tablespoon chopped fresh dill, plus more for topping
1 tablespoon chopped fresh chives, plus more for topping
2 cups shredded rotisserie chicken, skin removed

Steps:

  • Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
  • Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
  • Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

SALSA VERDE CHICKEN WITH HERBED CORNMEAL DUMPLINGS



Salsa Verde Chicken With Herbed Cornmeal Dumplings image

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

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
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

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 WITH CORNMEAL DUMPLINGS



Chicken with Cornmeal Dumplings image

SECRET INGREDIENT Beer flavors this robust chicken and vegetable stew. Any light-or medium-colored lager will do, but pilsner-with its pronounced taste of hops-works best.

Yield serves 6

Number Of Ingredients 13

3 tablespoons unsalted butter
1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1-inch pieces
Coarse salt and ground pepper
1/2 bunch scallions, trimmed and cut into 1/2-inch pieces
1 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
2 medium carrots, cut into 1/2-inch dice
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 bottles (12 ounces each) pilsner or another light- or medium-bodied lager
1 can (28 ounces) whole peeled tomatoes (with their juice)
1 to 2 tablespoons red-wine vinegar
Cornmeal Dumpling Dough (recipe follows)

Steps:

  • In a large Dutch oven or other heavy pot, melt 1 tablespoon butter over medium-high. Pat dry chicken and season with salt and pepper. Add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl.
  • Add remaining 2 tablespoons butter, the scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Whisk in beer and return chicken to pot. With your hands, roughly tear tomatoes and add to pot along with their juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.
  • Reduce to a medium simmer and drop dough by rounded tablespoonfuls on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes. Serve immediately.
  • (Per Serving)
  • Calories: 438
  • Fat: 17g (7g Saturated Fat)
  • Protein: 26g
  • Carbohydrates: 35g
  • Fiber: 3g

SALSA VERDE CHICKEN WITH HERBED CORNMEAL DUMPLINGS



SALSA VERDE CHICKEN WITH HERBED CORNMEAL DUMPLINGS image

Categories     Chicken     Bake     Kid-Friendly     Casserole/Gratin

Yield 6 servings

Number Of Ingredients 16

Chicken
1/2 stick (4 tablespoons) butter
1/2 cup all-purpose flour
1 can (14.5 ounces) chicken broth
1 jar (15 ounces) salsa verde (2 cups)
1 can (5 ounces) evaporated milk
1 large rotisserie chicken, meat deboned and left in large chunks (about 6 cups)
Dumplings
1 cup whole milk
3 tablespoons unsalted butter
1 1/2 cups bleached all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup thinly sliced scallion greens
1/4 cup chopped fresh cilantro

Steps:

  • DIRECTIONS: 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.

Tips:

  • Use fresh ingredients: Fresh herbs, vegetables, and chicken will give your salsa verde chicken and herbed cornmeal dumplings the best flavor.
  • Don't be afraid to adjust the recipe to your taste: If you like your salsa verde more spicy, add more jalapeño. If you want your dumplings more fluffy, add more baking powder.
  • Make sure to cook the chicken thoroughly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit before serving.
  • Serve the salsa verde chicken and herbed cornmeal dumplings immediately: This dish is best enjoyed fresh.

Conclusion:

Salsa verde chicken with herbed cornmeal dumplings is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salsa verde is bright and flavorful, and the dumplings are light and fluffy. This dish is sure to be a hit with your family and friends.

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