Green Chile Chicken & Dumplings
By Justin Chapple
Images
Serves
Serves 6
Ingredients
Chicken
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 onion, finely diced
1 poblano chile, finely diced
1 medium celery rib, finely diced
1 jalapeño, minced, plus sliced for garnish
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 russet potato, peeled and cut into ½-inch dice
1 cup prepared medium heat hatch green chiles
¼ cup all-purpose flour
1 quart low-sodium chicken stock, warmed
14 to 16 ounces shredded cooked chicken
2 scallions, thinly sliced
½ cup chopped cilantro, plus more for garnish
Dumplings
1 ¼ cup all-purpose flour
¼ cup masa harina
2 tablespoons minced cilantro
2 tablespoons minced scallion
1 ½ teaspoons baking powder
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
1 cup whole milk, at room temperature
3 tablespoons unsalted butter, melted
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 onion, finely diced
1 poblano chile, finely diced
1 medium celery rib, finely diced
1 jalapeño, minced, plus sliced for garnish
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 russet potato, peeled and cut into ½-inch dice
1 cup prepared medium heat hatch green chiles
¼ cup all-purpose flour
1 quart low-sodium chicken stock, warmed
14 to 16 ounces shredded cooked chicken
2 scallions, thinly sliced
½ cup chopped cilantro, plus more for garnish
Dumplings
1 ¼ cup all-purpose flour
¼ cup masa harina
2 tablespoons minced cilantro
2 tablespoons minced scallion
1 ½ teaspoons baking powder
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
1 cup whole milk, at room temperature
3 tablespoons unsalted butter, melted
Procedure
Prepare the chicken: In a 5-quart braiser, melt the butter in the olive oil over medium-high heat. Add the onion, poblano, celery, jalapeño, garlic, and a generous pinch of salt and pepper. Cook, stirring occasionally, until just softened, about 5 minutes. Add the potato and hatch chiles and cook, stirring, until the potato is translucent on the edges, about 3 minutes.
Sprinkle the flour evenly over the vegetables and cook, stirring, until well coated, about 2 minutes. Gradually stir in the warm stock until incorporated. Stir in the chicken, scallions, and cilantro. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season the mixture with salt and pepper.
Meanwhile, prepare the dumplings: In a large bowl, mix the flour with the masa harina, cilantro, scallion, baking powder, salt, and pepper. Add the milk and butter and stir until a sticky dough forms. Scoop heaping tablespoons on top of the chicken mixture. Cover and simmer over medium heat until the dumplings have risen and are cooked through, about 15 minutes. Garnish with chopped cilantro and sliced jalapeño and serve.
Sprinkle the flour evenly over the vegetables and cook, stirring, until well coated, about 2 minutes. Gradually stir in the warm stock until incorporated. Stir in the chicken, scallions, and cilantro. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season the mixture with salt and pepper.
Meanwhile, prepare the dumplings: In a large bowl, mix the flour with the masa harina, cilantro, scallion, baking powder, salt, and pepper. Add the milk and butter and stir until a sticky dough forms. Scoop heaping tablespoons on top of the chicken mixture. Cover and simmer over medium heat until the dumplings have risen and are cooked through, about 15 minutes. Garnish with chopped cilantro and sliced jalapeño and serve.
Green Chile Chicken & Dumplings
By Justin Chapple
Serves
Serves 6
Ingredients
Chicken
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 onion, finely diced
1 poblano chile, finely diced
1 medium celery rib, finely diced
1 jalapeño, minced, plus sliced for garnish
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 russet potato, peeled and cut into ½-inch dice
1 cup prepared medium heat hatch green chiles
¼ cup all-purpose flour
1 quart low-sodium chicken stock, warmed
14 to 16 ounces shredded cooked chicken
2 scallions, thinly sliced
½ cup chopped cilantro, plus more for garnish
Dumplings
1 ¼ cup all-purpose flour
¼ cup masa harina
2 tablespoons minced cilantro
2 tablespoons minced scallion
1 ½ teaspoons baking powder
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
1 cup whole milk, at room temperature
3 tablespoons unsalted butter, melted
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 onion, finely diced
1 poblano chile, finely diced
1 medium celery rib, finely diced
1 jalapeño, minced, plus sliced for garnish
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 russet potato, peeled and cut into ½-inch dice
1 cup prepared medium heat hatch green chiles
¼ cup all-purpose flour
1 quart low-sodium chicken stock, warmed
14 to 16 ounces shredded cooked chicken
2 scallions, thinly sliced
½ cup chopped cilantro, plus more for garnish
Dumplings
1 ¼ cup all-purpose flour
¼ cup masa harina
2 tablespoons minced cilantro
2 tablespoons minced scallion
1 ½ teaspoons baking powder
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
1 cup whole milk, at room temperature
3 tablespoons unsalted butter, melted
Procedure
Prepare the chicken: In a 5-quart braiser, melt the butter in the olive oil over medium-high heat. Add the onion, poblano, celery, jalapeño, garlic, and a generous pinch of salt and pepper. Cook, stirring occasionally, until just softened, about 5 minutes. Add the potato and hatch chiles and cook, stirring, until the potato is translucent on the edges, about 3 minutes.
Sprinkle the flour evenly over the vegetables and cook, stirring, until well coated, about 2 minutes. Gradually stir in the warm stock until incorporated. Stir in the chicken, scallions, and cilantro. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season the mixture with salt and pepper.
Meanwhile, prepare the dumplings: In a large bowl, mix the flour with the masa harina, cilantro, scallion, baking powder, salt, and pepper. Add the milk and butter and stir until a sticky dough forms. Scoop heaping tablespoons on top of the chicken mixture. Cover and simmer over medium heat until the dumplings have risen and are cooked through, about 15 minutes. Garnish with chopped cilantro and sliced jalapeño and serve.
Sprinkle the flour evenly over the vegetables and cook, stirring, until well coated, about 2 minutes. Gradually stir in the warm stock until incorporated. Stir in the chicken, scallions, and cilantro. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season the mixture with salt and pepper.
Meanwhile, prepare the dumplings: In a large bowl, mix the flour with the masa harina, cilantro, scallion, baking powder, salt, and pepper. Add the milk and butter and stir until a sticky dough forms. Scoop heaping tablespoons on top of the chicken mixture. Cover and simmer over medium heat until the dumplings have risen and are cooked through, about 15 minutes. Garnish with chopped cilantro and sliced jalapeño and serve.