This is one of the easiest dinners I’ve ever created! I use a rotisserie chicken to add to the simplicity of putting this dinner together! I loved the corn bread dumplings which is just a few ingredients that make the most tender, yummy dumplings to pair with the southwest flavors in this stew. A jar of salsa verde adds the amazing flavors that go so well with the chicken, corn, beans and potatoes. In less than 30 minutes, you’ll be enjoying this one pot comfort food dinner! This is a must try!
Salsa Verde Corn Bread Dumpling Stew
6
servings15
minutes20
minutesIngredients
1 1 Rotisserie Chicken Shredded
5 cups 5 Chicken Stock
16 oz 16 Salsa Verde
1 1 Yellow Onion Diced
15 oz 15 Cannellini Beans
1 lb 1 Baby Gold Potatoes
12 oz 12 Frozen Sweet Corn
*For the Dumplings*
1/2 cup 1/2 All Purpose Flour
1/2 cup 1/2 Corn Meal
1/2 cup 1/2 Whole Buttermilk
2 tsp 2 Honey
1 tsp 1 Baking Powder
1/4 tsp 1/4 Salt
Directions
- To begin, add all ingredients for the dumplings in a medium mixing bowl and mix just until incorporated. Do not over mix or your dumplings could end up tough
- Preheat dutch oven over medium high heat and add 2 Tbsp Olive Oil along with diced onion. Sauté until translucent
- Add chicken, chicken stock, salsa verde, beans, potatoes and corn. Bring to boil and boil for 5 minutes
- Add dumpling batter by 1 Tbsp spoonfuls into boiling stew. Cover and cook at a medium rolling boil for about 12-15 minutes until the dumplings are cooked through and the potatoes are fork tender.
- Ladle into bowls and serve with a dollop of sour cream and a squeeze of lime for a great finishing touch! Enjoy!