dinner, what you can do with a left over
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Green chile chicken and blue corn dumplings

Yep, I am a chile head…..and since coming home from Hatch my brain is going crazy with ideas on using fresh green chile and the blue corn flour we bought. I love to use leftovers…..so, I had left over chicken I had froze before we left and some game hens from the trip. I want to include both fresh and a leftover way to cook this dish. The fresh way is just a basic chicken and dumpling recipe. Nothing special.



  • Chicken or game hens some meat left on the bones, set aside big hunks of meat for later
  • Three celery stalks chopped
  • Three carrots chopped
  • 1/2 onion chopped
  • 1 can chicken broth
  • Some water
  • Five green chiles roasted and peeled then chopped
  • Salt to taste

Put the bird bones in a stew pot with broth and water, enough water to almost cover the bird. Add one carrot, one celery and half of the onion. Cook for several hours on a simmer until the bones are soft. Break the bones up a bit and cook thirty minutes more. Using a strainer save the liquid in a bowl, plus the meat and bones in the strainer. If there is any other meat you want to use pick it out too. Rinse the stew pot and put the liquid back in. Save the meat for later. Bring back to a boil, you might need more water at this point, add remaining vegetables, cooking until tender. Add chiles and remaining meat. Then cook dumplings.

Fresh chicken 

  • One roasting chicken cut into pieces
  • Three celery chopped
  • Three carrots chopped
  • 1/2 onion chopped
  • 1 can chicken broth
  • Some water
  • Five green chiles roasted and peeled, chopped
  • Salt to taste

Place chicken in stew pot, one celery, one carrot, half the onion. The can of broth and water, almost enough to cover the chicken. And salt. Simmer for several hours. Remove chicken, peel off skin and remove meat from bones, set aside. Bring liquid back to a simmer add remaining vegetables cooking until tender. Before making dumplings add back the meat and chiles.


1 cup of blue corn flour

1 cup of bisquick ( I think they make the best dumplings)

2/3 to 1 cup of milk

Milk the dry ingredients together add milk so the batter is soft but not running. Drop by large spoonfuls in boiling broth. Reduce heat, Cook ten minutes, cover cook ten minutes more.

This is such a great dish, as always we hope you enjoy.

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