Best Green Chile Chicken And Dumplings Recipes

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GREEN CHICKEN CHILI



Green Chicken Chili image

Provided by Katie Lee Biegel

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground chicken
1 large onion, diced
1 jalapeño, seeds removed for less heat if desired, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
2 cooked chicken breasts, such as from rotisserie chicken, shredded
1 cup salsa verde
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cans cannellini beans, drained and rinsed
1/2 cup half-and-half
Cheese Skulls, recipe follows
Tortilla chips, sour cream, cilantro, chopped scallions, for serving
1 1/2 cups whole milk shredded mozzarella

Steps:

  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside.
  • Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalapeño. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes.
  • Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions.
  • Preheat the oven to 400 degrees F.
  • Place a 6-count skull mold on a baking sheet.
  • Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes.
  • Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen.

BRANDI'S GREEN CHILI CHICKEN AND DUMPLINGS



Brandi's Green Chili Chicken and Dumplings image

I have always made my chicken and dumplings like my Mom....fluffy dumplings. My friend Brandi Warren invited me over to dinner one evening and let me take pictures and write down her recipe as she went along. This is a very good recipe and a break from the regular Chicken and Dumpling recipe. Delicious...thanks for sharing...

Provided by Jeanne Benavidez

Categories     Other Main Dishes

Time 1h45m

Number Of Ingredients 10

2 - 3 skinless chicken breasts
1 tsp salt
1 tsp black pepper
2 clove garlic
3 can(s) cream of chicken soup
2 can(s) chopped green chilies
2 can(s) crescent rolls
1 - 2 clove garlic, thinly sliced
12 1-inch cubes veleeta cheese
butter-flavored non-stick cooking spray

Steps:

  • 1. Season chicken with salt and pepper. Place in a pot with garlic and enough water to cover. Boil until done (35 to 45 minutes depending on size of chicken breasts). Remove chicken from pot and reserve liquid.
  • 2. Let chicken cool a little and cut into bite size pieces.
  • 3. In a large bowl, combine chicken, 2 cans of soup and green chilies. Stir well to combine
  • 4. Prepare a 9 x 13 baking dish with non-stick cooking spray.
  • 5. Separate the crescent rolls into individual triangles.
  • 6. Take one piece of dough into the palm of one hand; place 1 cube of cheese in the center of the dough.
  • 7. Spoon large spoonful of chicken mixture into the center of the dough.
  • 8. Fold the three corners of the dough up over the mixture. It will not cover completely, but that's ok.
  • 9. Place, folded side down, into the baking dish.
  • 10. Make 12 "dumplings".
  • 11. Mix 3 can of soup in the bowl with any leftover chicken mixture and add 1/2 cup liquid and stir well. Spoon the soup/chicken mixture over the dumplings.
  • 12. Cut the remaining strips of dough into strips and place on top of the "dumplings".
  • 13. Spray with a little cookiing spray. Bake for @ 1 hr at 350 F

GREEN CHILE CHICKEN



Green Chile Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 10

1/2 cup olive oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce, or more to taste
2 cloves garlic
6 boneless, skinless chicken breasts
6 poblano chiles
8 ounces Monterey Jack cheese, cut into 6 slices

Steps:

  • First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).
  • After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.
  • Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!

CHEF JOHN'S GREEN CHICKEN CHILI



Chef John's Green Chicken Chili image

Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

3 pounds skinless, boneless chicken thighs
kosher salt to taste
1 (24 fluid ounce) bottle tomatillo-based salsa verde
½ (4 ounce) can chopped roasted green chiles
3 cloves garlic
1 large jalapeno pepper, seeded and sliced
½ cup lightly packed cilantro leaves and stems
1 tablespoon ground cumin
1 teaspoon ground dried chipotle pepper
½ teaspoon freshly ground black pepper
¾ teaspoon dried oregano
1 teaspoon kosher salt, or more to taste
2 (15 ounce) cans white kidney beans, drained and rinsed

Steps:

  • Season chicken thighs with salt on both sides.
  • Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
  • Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
  • Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
  • Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g

CHILE CRISP DUMPLINGS



Chile Crisp Dumplings image

Great dumplings are as much about texture as taste, and these double the welcome contrast of tenderness and crunch. Simultaneously fried and steamed in a covered skillet, the wrappers develop crackling brown bases, while the tops become delicately chewy. Inside, the crunch of spicy chile crisp punctuates soft tofu and greens. Wringing water out of both fillings first allows them to soak in the soy sauce and chile crisp and ensures the filling doesn't end up watery or bland. Another benefit to this vegan filling is the ability to taste it raw and adjust the seasonings before wrapping.

Provided by Genevieve Ko

Categories     dinner, lunch, snack, dumplings, appetizer, side dish

Time 1h

Yield About 35 dumplings

Number Of Ingredients 10

8 ounces firm tofu, cut into 1/4-inch slices
6 ounces spinach, watercress or baby bok choy, finely chopped (3 cups)
3 ounces garlic chives or scallions, thinly sliced (1 cup)
1 teaspoon kosher salt
2 celery stalks, finely chopped (1/2 cup)
1 tablespoon soy sauce, plus more for serving
1 tablespoon chile crisp, plus more for serving
35 homemade dumpling wrappers or store-bought round wrappers
Grapeseed or other neutral oil, for frying
Chinese black vinegar or rice vinegar and sesame oil, for serving

Steps:

  • Arrange the tofu slices in a single layer on a clean kitchen towel or between double layers of paper towels. Roll tightly in the towel as if rolling a sleeping bag, then squeeze it over the sink to remove as much liquid as possible. Let stand 10 minutes for the tofu to continue releasing liquid. If the towel gets soaked, transfer the tofu to another dry towel.
  • Toss the spinach, chives and salt in a colander. Let stand for 10 minutes, then squeeze the greens in the colander over the sink to release as much liquid as possible. Transfer the greens mixture to a large bowl. Add the drained tofu, squeezing it to crumble into bits as you add it, then mix evenly with the greens. Add the celery, soy sauce and chile crisp, and stir until evenly mixed. Taste, and add more soy sauce and chile crisp, if you'd like. The filling on its own should be very flavorful because the wrappers are not seasoned at all.
  • Set up a dumpling assembly line with the bowl of filling, wrappers and a small bowl of water. Using a dessert spoon or other small spoon, scoop a mound of filling, then press it against the side of the bowl into a tiny football. Set the filling in the center of one wrapper. Use your fingertip to dampen the edges with water. Bring together the sides over the filling to enclose in a half-moon. Pinch the center together, then press the edges together to seal, pleating decoratively if you'd like. Sit the dumpling upright on your work surface. Repeat with the remaining filling and wrappers. Cook immediately or freeze in a single layer on a rimmed baking sheet until hard, then transfer to airtight containers and freeze for up to 3 months.
  • You can cook as many or as few dumplings at a time as you'd like. Choose your pan size accordingly: An 8-inch skillet will fit 8 to 10; a 10-inch will fit 14 to 16. When ready to cook, coat a well-seasoned cast-iron pan or nonstick skillet with a thin, even layer of oil. Arrange the dumplings in the pan, pleated side up, spacing 1/3 inch apart, and filling the pan. Add enough cold water to the pan to come 1/3 inch up the sides (about 1/4 cup for an 8-inch pan; 1/2 cup for a 10-inch).
  • Cover the skillet and cook over medium until the rapid firecracker popping diminishes to a steady, low crackle, indicating that all the water has evaporated, about 10 minutes. Uncover and check to see if the bottoms are browned and the dough is slightly translucent all the way to the top. If so, remove from the heat. If not, cook uncovered 1 to 2 minutes longer. Let stand for a minute so the dumplings release from the skillet naturally. Transfer to a plate, browned side up. Make your own dipping sauce with any combination of soy sauce, chile crisp, vinegar and sesame oil, and enjoy with the hot dumplings.

CHICKEN & GREEN CHILE SOUP WITH TAMALE DUMPLINGS



Chicken & Green Chile Soup with Tamale Dumplings image

Make and share this Chicken & Green Chile Soup with Tamale Dumplings recipe from Food.com.

Provided by Tonkcats

Categories     Chicken

Yield 8 serving(s)

Number Of Ingredients 21

2 poblano chiles, roasted, peeled and chopped
2 teaspoons canola oil
1 onion, chopped
1 red bell pepper, seeded and diced
1 carrot, chopped
6 scallions, finely sliced (3/4 cup)
3 cloves garlic, very finely chopped
5 cups chicken broth
2 tomatoes, peeled, seeded and chopped, or 1 cup canned tomato
5 tomatillos, husked, rinsed and diced (optional)
1 tablespoon fresh basil, chopped
1 cup chicken, cooked, shredded
to taste salt and black pepper, freshly ground
2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon cumin, ground
1/2 cup masa harina
1/2 teaspoon pure chile powder, ground
1 large egg
1 large egg white
1/4 cup fresh corn kernels, cooked or 1/4 cup frozen corn kernels, thawed and cooked

Steps:

  • Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and garlic. Cook until softened, about 2 min.
  • Add broth, tomatoes, tomatillos and roasted chiles.
  • Bring to a bo il, reduce heat to low and add basil.
  • Simmer ~10 minutes.
  • Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
  • Sift in masa harina and stir with a wooden spoon until the mixture pulls away from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
  • Stir in chile powder and remove from heat. Beat in egg and egg white. Fold in corn.
  • With wet hands, form the dough into 16 dumplings.
  • Spoon the dumplings into the gently simmering soup and cook until no longer doughy, 3 to 5 minutes.
  • Add chicken and simmer until heated through.
  • Add salt and pepper to taste. (This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop.)

Nutrition Facts : Calories 135.9, Fat 6.7, SaturatedFat 0.9, Cholesterol 23.2, Sodium 642.5, Carbohydrate 13.5, Fiber 2.2, Sugar 4, Protein 6.3

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