Southwest Chicken and Cornbread Dumpling Recipe
This Southwest Chicken and Cornbread Dumplings recipe is the ultimate comfort food, combining tender shredded chicken, a creamy salsa verde gravy, and fluffy cornbread dumplings in one hearty skillet. Ready in about 30 minutes, it's an easy weeknight dinner your family will ask for again and again.
Equipment
Ingredients
Gravy
- 4 tbsp butter
- 1/3 cup all purpose flour
- 14.5 can chicken broth or chicken stock
- 16 ounce jar salsa verde
- 12 ounce can evaporated milk
Cornbread Dumplings
- 1 1/2 cups whole milk 2% works as well
- 4 tbsp butter
- 3/4 cup cornmeal
- 2 1/4 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup fresh cilantro chopped fine
- 1/4 cup green onion /scallions sliced
Instructions
Gravy
- In a medium sized pourable bowl combine whole can of evaporated milk, jar salsa verde, and chicken stock whisk to combine, set aside.
- Melt butter in a 12" oven proof skillet.
- When butter has melted, whisk in flour, creating a roux. Whisk until butter and flour just start to brown. This will be lumpy, thats fine.
- Over low heat gradually whisk in liquids. Whisk in about one quarter at a time. Whisking vigorously. Gravy will be a bit lumpy at first, be patient and keep adding liquids and whisking it will smooth out. When gravy is smooth turn heat to medium and cook until gravy comes to a low boil.
- Add shredded chicken to gravy. Stir to combine. Turn heat off and make your dumplings.
Cornbread Dumplings
- In a 1-3 quart sauce pan add milk and 4 tbsp butter heat until butter melts, but do not bring to a boil. Remove from heat. If butter has not completely melted the residual heat will continue to melt it after you remove it from the stove top.
- In a medium sized bowl combine flour, cornmeal, baking powder, baking soda and salt. Whisk to combine.
- Add chopped green onion and cilantro to dry ingredients. Toss to combine, making sure there are not any clumps of green. You want it evenly distributed. Create a well in the middle of dry ingredients.
- Pour milk and melted butter into dry ingredients. Using a fork combine until there are no more dry pockets. Set this aside.
Preheat oven to 400 degrees
- Return gravy to heat, and bring to a low boil. Turn off heat. Dollop corn bread dumplings onto the top of the hot gravy. I like to use a 1 tbsp cookie scoop. A soup spoon also works Try to keep them similar in size and evenly distributed over the top of the chicken gravy.
- Now place pan on the middle rack in your preheated oven for 20 minutes or until dumplings have puffed up and turned a golden brown.
Notes
If you want to prep this meal ahead. The gravy can be made up to 24 hours in advance. Make cornbread dumplings right before you want to put the recipe in the oven. Remember to return gravy to a low boil right before adding dumplings to the top.
Nutrition
Calories: 581kcalCarbohydrates: 70gProtein: 14gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 61mgSodium: 1049mgPotassium: 217mgFiber: 3gSugar: 9gVitamin A: 144IUVitamin C: 0.2mgCalcium: 202mgIron: 3mg
Tried this recipe?Mention @eat2gather or tag #eat2gather!