Posts Tagged ‘tomatillos’


Posted on November 13, 2014 - by

Chicken and Dumplings with a Tex-Mex Twist #recipe

 

Chicken and Dumplings in Tomatillo Sauce

When I’m looking over recipes, I seem to vacillate between garden vegetables to decadent cakes, with comfort food in between.

Now that I’m headed toward the launch of DEATH WITH ALL THE TRIMMINGS, I’m in the comfort food phase. If you happen to have some frozen green tomatillo sauce, this recipe is so easy. Also easy to whip that sauce up, so if you see tomatillos in the supermarket, grab them! I’ll link to the recipe for the sauce below. This is chicken and dumplings with a Tex-Mex twist–oh my mouth is watering…

Ingredients

Half a cooked chicken deboned and broken into pieces (could also use leftover turkey, about 2 cups)
2 tablespoons butter
1/4 cup flour
2 1/2 cups salsa Verde, also called tomatillo sauce *See Cook’s note
1/2 cup milk

Dumpling ingredients

1 cup milk
3 tablespoons butter
One and a half cups all-purpose flour unbleached
1/2 cup cornmeal
1 tablespoon baking powder
One bunch scallions, cleaned and sliced
One handful (about 1/4 cup) fresh cilantro, chopped

To make the chicken, melt the butter in a large saucepan, and stir in the flour to make a paste. Cook for a minute or two longer, being careful not to burn the butter or flour.

Mix in the half cup milk and stir until slightly thickened. Then add the salsa Verde and cook a little longer, until the mixture is bubbling and thick. Add the chicken pieces. Set aside. Preheat the oven to 400.

To make the dumplings :

In a medium pan over low heat, heat the milk and butter until steaming. Then stir in the flour, cornmeal, baking powder, scallions, and cilantro.

 

Pour the hot salsa Verde and chicken mixture into a well buttered Pyrex bowl. Drop hunks of dough into the chicken. Cover the casserole and bake until the dumplings are cooked through. This may take 20 to 25 minutes. Keep checking.

*Cook’s note: I’ve made a similar recipe using jarred green salsa and it was salty to the point of being inedible. So, worth it to make the salsa yourself if you can find the tomatillos. Recipe here.

 

DEATH WITH ALL THE TRIMMINGS will be out on December 2, just in time for Christmas stockings!

Pre-order it here.

 

 


Posted on November 2, 2011 - by

Chicken Enchiladas in Tomatillo Sauce

You don’t see tomatillos at the grocery store that aren’t past their prime too often, so I seized on the ones I noticed at the farmers’ market a couple of weeks ago. The green sauce I make isn’t hard and freezes just fine so you can save it for supper later in the season. OrĀ  whip up these yummy enchiladas if you have access to half a roasted chicken.

For the green sauce:

20 or so medium tomatillos (Remove the paper husks and then wash them)

1/2 box organic chicken broth (or homemade of course if you have that lying around:)

1 onion, quartered

1-3 cloves garlic

1/2 bunch cilantro, washed well, stems removed, coarsely chopped

Place tomatillos, onion, garlic, and chicken broth in a pan and simmer about ten minutes until the veggies are soft. Cool and pulse in a food processor, adding the cilantro at the end. The sauce should be smooth rather than chunky. Set that aside. If you’re cooking the enchiladas right away, oil a 9 x 13 inch pan and pour the sauce in. Preheat the oven to 350.

For the enchiladas:

1 package tortillas (whole wheat tastes just as good as white and is better for you:)

1/2 roasted chicken, deboned, de-skinned, and shredded

2-3 green or red peppers, halved and sliced

1 onion, halved and sliced (white is fine but red is prettier)

4-5 ounces cheddar or Monterey Jack cheese, shredded

1/2 cup sour cream

Saute the onions and peppers in a tsp of olive oil until soft, then combine them with the chicken, cheese, and sour cream. Spread a heaping spoonful in the center of each burrito skin and roll tightly. Nestle these into the sauce in the pan. Bake for 1/2 hour or until bubbly. Serve with an extra dollop of sour cream if desired.



Previous
Next