CHICKEN SALSA VERDE

 

 

CHICKEN SALSA VERDE

www.RecipeGirl.com

CHICKEN:
4 Tbsp. butter
1/2 cup all-purpose flour
14.5 ounce can chicken broth
1 1/2 cups salsa verde (green salsa)
1/2 cup green taco sauce
5 ounce can evaporated milk
1 rotisserie chicken, meat pulled off the bone & shredded into chunks (6 cups)
DUMPLINGS:
1 cup whole 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 thinly sliced green onions (+ green tops)
1/4 cup chopped fresh cilantro
1. Prepare chicken: Heat butter over medium-high heat in a large, deep ovenproof skillet (or a 5-6 quart Dutch oven). Whisk in flour to make a paste. In a medium bowl, mix broth, salsa & sauce, and evaporated milk; whisk into the pan. Bring to a simmer, whisking occasionally, until sauce thickens. Stir in chicken, heat through, and cover to keep warm. Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees F.
2. Prepare dumplings: In a small saucepan, heat milk and butter until just about to simmer. In a medium bowl, stir together flour, cornmeal, baking powder, salt, green onions and cilantro. Stir in the warmed milk mixture. Scoop rounded spoonfuls of the dough and drop into the 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.
Serves: 6


Read more: http://www.recipegirl.com/2007/10/14/chicken-salsa-verde/#ixzz1BbixjelZ