Chicken Chili with Cornbread Topping and Chipotle Crema
From grizzlybear 15 years agoIngredients
- 1 pound boneless, skinless chicken thighs, cubed shopping list
- 1 1/2 tablespoons vegetable oil shopping list
- 1 cup chopped yellow onions shopping list
- 1/2 cup chopped red bell peppers shopping list
- 2 tablespoons minced jalapeno peppers shopping list
- 1 tablespoon minced garlic shopping list
- 2 teaspoons ground cumin shopping list
- 1 bay leaf shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon cayenne shopping list
- 1 cup corn kernels shopping list
- 1 (15-ounce) can chopped tomatoes and their juices shopping list
- 1 cup chicken stock shopping list
- 1/4 cup chopped fresh cilantro leaves shopping list
- cornbread topping, recipe follows shopping list
- 1 cup grated cheddar cheese, for topping shopping list
- Chopped green onions, garnish shopping list
- Chipotle Crema, recipe follows shopping list
How to make it
- Preheat the oven to 400 degrees F.
- In a large cast iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook, stirring, until browned on all sides, about 5 minutes. Transfer to a plate. Add the remaining 1/2 tablespoon oil to the pan and when hot, add the onions, bell peppers and jalapeno. Cook, stirring, for 3 minutes. Add the garlic, cumin, bay leaf, salt, and cayenne, and cook, stirring, for 30 seconds. Add the corn and cook until starting to color and pop, about 3 minutes. Add the tomatoes and their juices and the stock, and bring to a boil. Cook, stirring until thickened, 7 to 10 minutes. Return the chicken to the pot and cook until cooked through, 3 to 5 minutes. Remove from the heat and discard the bay leaf. Stir in the cilantro and adjust the seasoning, to taste. Spoon the cornmeal batter over the chicken mixture, leaving a 1/2-inch border around the sides. Bake until golden brown, 15 minutes. Remove from the oven and sprinkle the cheese on top. Return to the oven until melted, 2 minutes. Remove from the oven. Garnish with the chopped green onions and drizzle with the crema. Serve hot.
- Cornmeal Topping:
- 3/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons bacon grease or vegetable oil
- In a bowl, combine the cornmeal, flour, baking powder, and salt.
- In a small bowl, beat together the buttermilk, egg and bacon grease. Add to the dry ingredients and mix until just blended, being careful not to over mix. Use as a topping for the Chicken Chili.
- Chipotle Crema:
- 1 cup half and half
- 1 cup heavy cream
- 1 tablespoon sour cream
- 4 teaspoons chopped chipotle peppers in adobo sauce, or less to taste
- 1/2 teaspoon salt
- In a bowl, mix together the half-and-half, cream, and sour cream. Let sit at room temperature for 24 hours to develop.
- In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth. Serve, or keep refrigerated in an airtight container for up to 1 week.
The Rating
Reviewed by 4 people-
This sounds fantastic! I perfer the dark meat the best so I know I am doing this one!
bluewaterandsand in GAFFNEY loved it -
Yum.
jenniferbyrdez in kenner loved it -
Oooooooooo i like the spicy flare to this one thanks grizz
minitindel in THE HEART OF THE WINE COUNTRY loved it
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