Countdown to 2023: Our most popular Instagram post this year was @JustinChapple
’s Green Chile Chicken and Dumplings, made in a Nutmeg Buffet Casserole With Glass Lid from @SurLaTable
. You can also use a Braiser for this recipe!
Ingredients (6 servings):
For the Chicken:
3 Tbsp unsalted butter
3 Tbsp extra-virgin olive oil
1 onion, finely diced
1 poblano chile, finely diced
1 medium celery rib, finely diced
1 jalapeño, minced, plus more sliced for garnish
4 garlic cloves, minced
Freshly ground black pepper
1 russet potato, peeled and cut into ½-inch dice
1 cup prepared medium heat hatch green chiles
1/4 cup all-purpose flour
1 qt low-sodium chicken stock, warm
14-16 oz shredded cooked chicken
2 scallions, thinly sliced
1/2 cup chopped cilantro, plus more for garnish
For the Dumplings:
1 1/4 cup all-purpose flour
1/4 cup masa harina
2 Tbsp minced cilantro
2 Tbsp minced scallion
1 1/2 tsp baking powder
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1 cup whole milk, at room temperature
3 Tbsp unsalted butter, melted
1. In a 5 qt. braiser, melt the butter in the olive oil over medium-high heat. Add the onion, poblano, celery, jalapeño, garlic, and a generous pinch of salt and pepper. Cook, stirring occasionally until just softened, about 5 minutes. Add the potato and hatch chiles and cook, stirring, until the potato is translucent on the edges, about 3 minutes.
2. Sprinkle the flour evenly over the vegetables and cook, stirring, until well coated, about 2 minutes. Gradually stir in the warm stock until incorporated. Stir in the chicken, scallions, and cilantro. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
3. Meanwhile, prepare the dumplings. In a large bowl, mix the flour with the masa harina, cilantro, scallion, baking powder, salt, and pepper. Add the milk and butter and stir until a sticky dough forms.
4. Scoop heaping tablespoons of the dough on top of the chicken mixture. Cover and simmer over medium heat until the dumplings have risen and are cooked through, about 15 minutes. Garnish with chopped cilantro and sliced jalapeño for serving.