Salsa Verde Chicken with Herbed Cornmeal Dumplings
Spice up your dinner routine with this comforting and flavor-packed Salsa Verde Chicken with Herbed Cornmeal Dumplings. Tender, juicy chicken thighs are simmered in a vibrant broth of tangy salsa verde, aromatic garlic, and fragrant spices like cumin and oregano. The dish reaches new heights with fluffy cornmeal dumplings infused with fresh cilantro and parsley, which cook right in the pot to soak up all the zesty, savory goodness. Perfect for weeknights or cozy gatherings, this one-pot wonder is a delicious fusion of Southwestern flair and homestyle comfort food. Ready in just an hour, it's an easy yet impressive meal that will have your family coming back for seconds.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 cups Chicken broth
- 1.5 cups Salsa verde
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.75 cup Cornmeal
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Kosher salt
- 2 tablespoons Chopped fresh cilantro
- 2 tablespoons Chopped fresh parsley
- 0.5 cup Whole milk
- 2 tablespoons Unsalted butter, melted
Instructions
Heat the olive oil in a large Dutch oven or deep skillet over medium heat.
Season the chicken thighs with salt and pepper, then sear them in the hot oil until golden brown on both sides, about 3–4 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth, salsa verde, cumin, and oregano. Stir to combine, then return the chicken to the pot.
Bring the mixture to a simmer and cover. Reduce the heat to low and cook for 20 minutes, or until the chicken is cooked through and tender.
While the chicken simmers, prepare the dumplings. In a medium bowl, whisk together the cornmeal, flour, baking powder, and kosher salt.
Stir in the chopped cilantro and parsley, then add the milk and melted butter. Mix until a soft dough forms.
Once the chicken is cooked, use tongs to shred it into smaller pieces directly in the pot.
Drop spoonfuls of the dumpling dough onto the surface of the simmering liquid. Cover the pot and cook for 15 minutes, or until the dumplings have puffed up and are cooked through.
Serve the Salsa Verde Chicken with Herbed Cornmeal Dumplings hot, garnished with additional cilantro or parsley if desired.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 657 mg | 14% | |
*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.
