Chile Verde is a slow braised stew native to Northern Mexico which coincidentally is only about fifty miles from where we are. It's one of the dishes I've made often since we moved to Tucson but this is the first time I've used chicken instead of pork. After last night's dinner, we're wondering why it took me so long.
This particular version's a take on Pink Parsley's Salsa Verde Chicken, adapted from Pam Anderson's Perfect One-Dish Dinners. By the way, this is Pam Anderson the cookbook author not Pam Anderson of near naked giant boobie fame...just sayin' cause I didn't know and had to look it up.
Necessity being the mother of invention, I changed up the recipe somewhat as Pink Parsley uses a purchased rotisserie cooked chicken and I had uncooked skinless, boneless thighs thus I'm comfortable posting my version for you here. The ingredients remain the same, but the name has been changed to protect the author's identities...just had to say that to see if you're still reading...yup, it's true - I've had too much coffee this morning! Please just visit Pink Parsley to see the original - or at least her adaptation of same.
As per a traditional Chile Verde, this one's loaded with onions, garlic and "green", in my case extra jalapeno's along with some prepared salsa verde. It's easy to put together, smells sublime when it's cooking and truly delicious but the real treasures are the dumplings...full of flavor and light as air. I made them "BIG" but if you want, you can certainly make smaller ones. As well, if you're not a cilantro fan, go ahead and substitute some fresh parsley instead but for heavens sake don't peek in the pot until the dumplings have cooked for at least 15 minutes or they'll be real sinkers...that's sinkers not stinkers.
Chicken Chile Verde with Cornmeal Dumplings (adapted Pink Parsley’s version from Pam Anderson)
1-1/2 pounds skinless, boneless chicken thighs
Salt and coarse ground black pepper
Flour for dredging
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
2 jalapeno peppers, minced
1-1/2 cups chicken broth
1-1/4 cups purchased salsa verde
1-1/2 cups corn kernels
1 cup cream mixed with 2 tablespoons Wondra flour
Salt & pepper to taste
Heat vegetable oil in a large Dutch oven over medium high heat. Cut chicken thighs in half, and then season well with salt and pepper. Dredge in flour and brown in batches in hot oil. Remove to a plate and set aside. Add onion, garlic and jalapeno peppers to pot and cook until onion is softened. Return chicken to pot and add chicken broth. Bring to a boil, reduce heat to a simmer and cook uncovered for 20 to 25 minutes until chicken is just tender. Add salsa verde and corn and return pot to a simmer. Stir in cream mixed with flour and stir and simmer until thickened (1 to 2 minutes). Top with dumplings, cover pot and adjust heat to maintain a steady simmer. Cook for 15 minutes to 20 minutes – DO NOT PEEK! Serve with additional jalapenos on the side. Serves 6
1-1/2 cups flour
1/2 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup chopped cilantro
2 tablespoons chopped chives
1 cup milk
3 tablespoons unsalted butter
Heat milk and butter together in microwave until butter is melted and milk is hot. Whisk together flour, cornmeal, baking powder and salt. Add cilantro and chives and toss with a fork to combine. Stir milk and butter into dry ingredients with a fork until just combined. Scoop on to hot chile verde and cook as directed above. (Use a 2 ounce scoop for tiny dumplings or a 4 ounce if you wish larger ones). Download Chicken Chile Verde with Cornmeal Dumplings