Chicken Verde with Masa Cheddar Dumplings

My friends in Eastern Washington may remember Guajardo’s Café in Pasco. Guajardo’s opened in 1970, and I discovered it in about 1975.  My friend Sandy worked there for Joe Guajordo and was managed by his fourteen-year-old daughter Connie. I didn’t recognize half of the items on the menu, and the hot sauce was hotter than the hinges of hell, but this place became a second home to me as I discovered Mexican cuisine at it’s best. It would be a while before I would appreciate the various components that made up this dining experience I was so fond of. The hand made tortillas, the rich gravies and sauces and the love and care that went into the menu were things lost on an eighteen year old. I just knew what I liked.

Conne and granddaughter Crystal Rose

 Guajardo’s is no longer there, but I’ve kept track of Connie over the years. The other day as we gushed over her new granddaughter, I had to smile at how one never knows when and where we will meet the friends of our life, so it’s good to keep open. I mention Guajardo’s because my patronage there has certainly influenced my cooking. This dish is not a rendition of any specific dish from Mexico, but it’s certainly inspired by Mexican cuisine.

Preheat oven to 350 degrees.

10   ounces of cubed chicken (Approx ½ inch cubes). You can use what ever part of the chicken you like. I've even done this dish with pork chops.

1     cup of rice

1     14-ounce can of whole tomatillos (remove 2 ounces of liquid and blend)

2     Tbs cooking oil (Ghee if you have it)

1     Medium onion chopped 

4     Finely chopped cloves of garlic

3     Tbs chopped fresh cilantro
1     The juice from 1 lime

1     Heaping tsp of cumin

1     Finely chopped jalapeño pepper

In large deep fry pan, heat oil and brown chicken seasoned with salt and pepper. Remove chicken from pan.

Add onions, rice and chopped jalapeño pepper to the Chicken pan (add oil as needed). A few minutes later add garlic and cilantro cook until onions are translucent.

When onions are translucent add the chicken back into the pan with rice mixture.  Add cumin powder, lime juice and the blended tomatillos.

Cover pan and place in oven preheated to 350 degrees. Cook for 30 minutes.

After 30 minutes, take pan out of oven and remove lid. Add dumpling mixture on top, and add it in heaping teaspoons leaving space between. Make sure they sit on top of the mixture and do not submerge.  

Place back in oven for about 10 minutes, or when dumplings have browned.

Masa Cheedar Dumplings

¾ C Masa flour

¼ C Regular flour

1 tsp baking soda

¼ tsp baking powder

¼ tsp salt

¼ C cold butter

¾ C buttermilk

1 tsp each of finely chopped cilantro and green onions

3 Tbs of shredded cheddar cheese

Combine Masa flour, regular flour, soda, baking powder and salt in a bowl. Cut in butter and mix with hands or pastry cutter until mixture is blended into small chunks.

Add onions, cilantro and cheddar cheese and lightly stir.

Add buttermilk and stir in thoroughly.