Chicken and Dumplings in Green Salsa

• 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

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

bacon, whole chickens, green chili salsa, chicken broth, dough, cilantro, parmesan cheese

Taken from www.food.com/recipe/chicken-and-dumplings-in-green-salsa-497364 (may not work)