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Categories:Viewed: 127 - Published at: 3 years ago
Ingredients
- 6 slices bacon, chopped
- 1 (3 lb) whole chickens, cut up
- 1 (16 ounce) jar green chili salsa
- 1 (10 1/2 ounce) can chicken broth
- 12 lb fresh corn masa dough
- 14 cup chopped cilantro
- 18 cup grated parmesan cheese
Method
- Cook bacon in 6-quart stockpot on medium heat 5 to 8 minutes or until crisp, stirring occasionally.
- Remove bacon from pan; drain on paper towels.
- Remove drippings from pan, reserving 1 tablespoon drippings for later use.
- Add chicken, in batches; cook 3 minutes on each side or until browned on both sides.
- Return all chicken to pan.
- Stir in salsa and broth.
- Bring to boil; cover.
- Simmer on medium-low heat 15 minutes.
- Meanwhile, mix masa dough, cheese and reserved bacon drippings; shape into 18 balls, using about 1 tablespoon of the dough for each.
- Add dough balls to chicken mixture; cook 5 to 8 minutes or until dumplings and chicken are done (165F).
- Remove from heat.
- Stir in bacon and cilantro.
- KITCHEN TIPS:.
- Serving Suggestions: Serve with a crisp green salad tossed with your favorite salad dressing to round out the meal.
- Substitute: Dry corn masa is a great substitute for the fresh masa in this tasty recipe.
- Just mix 3/4 cup dry masa with enough water (about 1/2 cup) to make soft dough.
- Special Extra: Stir in 2 cups cooked green beans with the dough balls.
