- 6
Ingredients
- 1/2 stick (4 Tbs) unsalted butter
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 1/2 cup + 2 Tbs all-purpose flour
- 1 can (14 ounces) chicken broth
- 2 cups (16 ounces) salsa verde, homemade or store bought
- 1 can (15-ounces) evaporated milk
- 1 cup corn kernels
- 1 rotisserie chicken, skin removed and meat deboned (about 6 cups)
- 1/4 cup chopped cilantro
- 2 scallions, minced
- kosher salt and black pepper
- Dumplings
- 1 cup milk (low-fat is fine)
- 3 Tbs unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 Tbs baking powder
- 3/4 tsp salt
- 1/4 cup thinly sliced scallion greens
- 1/4 cup chopped cilantro
Preparation
Step 1
Heat the butter over medium heat in a large ovenproof skillet. Add the onions and cook until softened, 5-8 minutes. Add the garlic and cook until fragrant. Whisk in the flour to make a paste. Mix the broth, salsa verde, and evaporated milk in a medium bowl and whisk into the skillet all at once.
Whisk, vigorously at first, until the mixture simmers and thickens to a sauce consistency. Stir in the corn, chicken, and herbs. Season with salt and pepper to taste. Heat through, remove from heat, and cover to keep warm.
Meanwhile, heat the oven to 400 degrees.
To make the dumplings, heat the milk and butter in a small saucepan until steaming. Mix the flour, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in the milk mixture to form a smooth, firm dough.
Use a medium cookie scoop, scoop dough from the bowl and drop onto chicken mixture. Return the skillet to a simmer over medium-high heat.
Cover and transfer the pan to the oven. Bake until the dumplings are cooked through, 15-20 minutes. Serve.