I normally make my chicken and dumplings from scratch but didn't have the time or inclination tonight and I have a freezer full of stock I made last month so I knew it would come out pretty good either way. I have also made C&D in the past with roasted hatch peppers mixed in and it was good. I didn't have any today but I did spot a jar of Herdez Salsa Verde in the cabinet so I figured why the fuck not?
Came out amazing and took less than an hour. The lady is still raving about it so I told her I'd type out the recipe before I forgot it so I could make it the same next time. Then I remembered this thread and thought I'd share.
Mexican Chicken and Dumplings
Soup
1 fully cooked rotisserie chicken picked off the bone
1.5 qts chicken stock
1 jar Herdez Green tomatillo salsa
4 Tbsp butter
6 cloves garlic minced
1 large onion diced
5 stalks celery diced
3 carrots diced
1 jalapeno diced
3 Tbsp fresh thyme
2 Tbsp cumin
Salt, black pepper and white pepper to taste
½ cup heavy cream
Dumplings
2.5 cups flour
1 Tbsp Baking powder
1 Tbsp salt
1 ¼ cups Half and half
¼ cup water
Directions
Melt butter and sautee all vegetable until soft (about 15 minutes). Add stock, salsa and thyme and bring to a rolling boil for 5 minutes. Lower heat to medium and add chicken and let simmer for 10 minutes. While that is happening, mix the dumpling mix. Bring heat back up to a medium boil. Drop heaping tablespoons of dumpling mix into the pot. Stir in between drops to keep them from sticking together. Once all dumplings are in the pot, put the lid on and simmer for 10-12 minutes until dumplings are done. Remove from heat and wait five minutes. Add in heavy cream and stir well. Serve