Chicken and Dumplings in Green Salsa
Transform your weeknight dinner routine with this irresistible Chicken and Dumplings in Green Salsa recipe! Tender chicken thighs are simmered in a zesty, homemade green salsa made from tomatillos, jalapeño, and a burst of fresh lime juice, creating a bold and tangy base for fluffy, pillowy dumplings. This one-pot dish combines comforting textures with vibrant flavors, finished with a garnish of fresh cilantro for a pop of color and freshness. Perfect for a cozy family meal, this recipe balances the heartiness of traditional chicken and dumplings with the bright, spicy kick of Mexican-inspired cuisine. With a cooking time of just 40 minutes, it’s an easy, flavor-packed option sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 10 pieces tomatillos, husked and chopped
- 1 piece jalapeño, seeded and chopped
- 4 cups chicken broth
- 0.5 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt (for dumplings)
- 0.5 cup milk
- 2 tablespoons butter, melted
Instructions
Season chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken thighs and sear on both sides until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
In the same pot, add diced onion and sauté until soft, about 5 minutes. Stir in minced garlic and cook for another 1 minute.
Add chopped tomatillos and jalapeño to the pot. Cook for 5-6 minutes until the tomatillos begin to soften and break down.
Pour in chicken broth and bring to a simmer. Return the chicken thighs to the pot, reduce heat to low, cover, and cook for 20-25 minutes or until the chicken is fully cooked and tender.
Once the chicken is cooked, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.
Stir in chopped cilantro and lime juice. Taste and adjust seasoning with additional salt and pepper if needed. Keep the pot at a low simmer.
In a medium bowl, whisk together flour, baking powder, and 1/4 teaspoon of salt. Stir in milk and melted butter until a sticky dough forms.
Using a tablespoon, scoop small portions of the dough and drop them directly into the simmering green salsa mixture. Repeat until all the dough is used, ensuring the dumplings do not crowd the pot.
Cover the pot and let the dumplings cook for 10-12 minutes, or until they are puffed and cooked through.
Serve the chicken and dumplings in bowls, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 6158 mg | 268% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 27.4 g | ||
| Protein | 194.1 g | 388% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 451 mg | 35% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4087 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
