Salsa Verde Chicken ‘n’ Dumplings

Published October 18, 2012 by jenmatteson

I saw this recipe on my cooking board a few weeks ago, posted by Jaida at Sweet Beginnings, and immediately ran out to get the ingredients.  I think the only things I didn’t already have was salsa verde (kind of important) and evaporated milk.  I planned to make it right away, but for some reason, something has continually come up, preventing me from making this seemingly delicious dinner.

Finally, I had the time to make it on Sunday, and it was so amazing!  Nate and I both loved it.  It’s got all the qualities of comfort food, but also incorporates Mexican flavors (which I absolutely love!).  I made some very minor changes and added some corn, bell pepper and black beans for a little more substance.  The only thing I would change in the future would be to add a touch more broth (of course this is probably because I added more ingredients, so it seemed a little dry).  The recipe calls for 14 oz of chicken broth, and I had a box of it in my fridge.  When measuring it out, I had exactly 14 oz left.  Weird!  So, I would have added more had I had more broth, but I didn’t.  We both still loved every last bite and are looking forward to leftovers tonight for dinner!  The pictures really don’t do it justice, but trust me.

Salsa Verde Chicken ‘n’ Dumplings

Source: Sweet Beginnings
Servings: 6


olive oil
1 large onion, diced
1 bell pepper, diced
3-4 cloves garlic, minced
1/2 cup all-purpose flour
20 oz low sodium chicken broth
2 cups (16 oz) salsa verde
1 can (5 oz) evaporated milk
1 can low sodium black beans
1 cup frozen corn
3 boneless, skinless chicken breasts, cooked and shredded (mine were seasoned with taco seasoning)
1/4 cup cilantro, chopped
2 scallions, minced
salt and pepper

For the dumplings:
1 cup skim milk
3 tbsp unsalted butter
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tbsp baking powder
3/4 tsp salt
1/4 cup cilantro, chopped
1/4 cup scallions, minced


1. In a large oven safe pot, heat olive oil over medium heat.  Add onions and peppers and cook until soft, about 5-7 minutes.  Add garlic and cook until it becomes fragrant, about 1 minute.

2. Whisk in flour to form a very dry paste.  Add broth, salsa verde and evaporated milk.  Bring to a boil and whisk continuously until the mixture forms a sauce.  Reduce heat to low and add black beans, corn, chicken, cilantro and scallions.  Salt and pepper to taste.  Remove from heat and cover to keep warm.

3. Heat oven to 400 degrees.  To make the dumplings, heat the milk and butter in a small sauce pan over low heat until steaming and butter is melted.  In a medium bowl, mix flour, cornmeal, baking powder, salt, cilantro and scallions with a fork.  Stir milk and butter into flour mixture to form a thick, firm dough.

4. Scoop uniform dough balls and drop into chicken mixture.  A cookie scoop will work well.  If you don’t have one like me, just use your hands to roll small balls with the dough.

5. Return pot to a simmer over medium-high heat for 2-3 minutes.  Cover and place in oven for 15-20 minutes (this will depend on how large you make your dumplings).  Remove from oven, scoop into shallow bowls and serve.

3 comments on “Salsa Verde Chicken ‘n’ Dumplings

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