Chicken and Dumplings in Green Salsa |
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Prep Time: 10 Minutes Cook Time: 48 Minutes |
Ready In: 58 Minutes Servings: 6 |
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Chicken and Dumplings Ingredients:
6 slices bacon, chopped |
1 (3 lb) whole chickens, cut up |
1 (16 ounce) jar green chili salsa |
1 (10 1/2 ounce) can chicken broth |
1/2 lb fresh corn masa dough |
1/4 cup chopped cilantro |
1/8 cup grated parmesan cheese |
Directions:
1. Cook bacon in 6-quart stockpot on medium heat 5 to 8 minutes or until crisp, stirring occasionally. Remove bacon from pan; drain on paper towels. Remove drippings from pan, reserving 1 tablespoon drippings for later use.
2. Add chicken, in batches; cook 3 minutes on each side or until browned on both sides. Return all chicken to pan. Stir in salsa and broth. Bring to boil; cover. Simmer on medium-low heat 15 minutes. Meanwhile, mix masa dough, cheese and reserved bacon drippings; shape into 18 balls, using about 1 tablespoon of the dough for each.
3. Add dough balls to chicken mixture; cook 5 to 8 minutes or until dumplings and chicken are done (165°F). Remove from heat. Stir in bacon and cilantro.
4. KITCHEN TIPS:.
5. Serving Suggestions: Serve with a crisp green salad tossed with your favorite salad dressing to round out the meal.
6. Substitute: Dry corn masa is a great substitute for the fresh masa in this tasty recipe. Just mix 3/4 cup dry masa with enough water (about 1/2 cup) to make soft dough.
7. Special Extra: Stir in 2 cups cooked green beans with the dough balls.
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