Green Chile Chicken & Dumplings

A trio of chiles—poblano, jalapeño, and hatch—gives this southwest-inspired version of chicken and dumplings from our partner Justin Chapple the perfect balance of heat and flavor. Chicken, potato, and masa-laced dumplings make this one-pan meal hearty and satisfying. 

Chicken

3 tablespoons unsalted butter

3 tablespoons 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

Kosher salt

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 quart low-sodium chicken stock, warm

14-16 ounces shredded cooked chicken

2 scallions, thinly sliced

1/2 cup chopped cilantro, plus more for garnish

Dumplings

1 1/4 cup all-purpose flour

1/4 cup masa harina

2 tablespoons minced cilantro

2 tablespoons minced scallion

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1 cup whole milk, at room temperature

3 tablespoons unsalted butter, melted

For the chicken:

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.

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.

For the dumplings:

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. Scoop heaping tablespoons 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.