When I saw this recipe over at Kevin & Amanda, I knew I would have to give it a try. Amanda is so right about the ease of making this one pot meal. To truly have a one pot meal for us, I needed to include a few veggies. I swapped out some ingredients and came up with the perfect meal for us. It’s been a hit with our whole family with the exception of one teething Tandy that nothing seems to satisfy at the moment.
These are the ingredient substitutions I made.
My mom introduced me to the Cookwell & Company Green Chile Stew, and I love it’s versatility in recipes. Yum! A can of white beans and frozen corn make a great veggie combo to add to this dish. Beans are an easy way to add in fiber as well. I’ve been cooking whole chickens in my crock pot then shredding and freezing them. I’ll have to save that for another post.
Don’t those dumplings look delicious. You really need to check out Amanda’s amazing pictures, but I warn you they may make you hungry.
Salsa Verde Chicken
Adapted from Kevin & Amanda Salsa Verde Chicken.
For the Sauce:
4 tablespoons butter
1/2 cup all-purpose flour
1 cup chicken broth
2 cups Cookwell & Company green chili stew
1 can (5 ounces) evaporated milk
2 cups cooked, chopped chicken
1 cup frozen corn
For the cornbread:
1 cup milk
3 tablespoons butter
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/2 cup thinly sliced scallion greens
1. Prepare the Sauce: Preheat oven to 400 degrees F. Melt butter over medium-high heat in a large oven-proof skillet or dutch oven. Whisk in the flour to make a paste. Add broth, salsa verde, and evaporated milk and whisk vigorously until thick and bubbly. Stir in chicken, corn, and beans. Turn heat to low to keep warm.
2. Prepare the Cornbread: Meanwhile, heat milk and butter in a small saucepan until melted and steamy. Combine flour, cornmeal, baking powder, salt, and scallions in a separate bowl with a fork. Pour in milk mixture and stir to form a thick dough. Drop spoonfuls of dough into the skillet with chicken mixture.
3. Transfer skillet to oven and bake at 400 degrees F for 15-20 minutes, until cornbread is cooked through. Serves 6.