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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is the kind of homey, dig-in food that we associate with family dinners. But don't worry: There are no frozen peas in the filling. Ingredients:
1 teaspoon margarine or butter |
cooking spray |
2 cups chopped onion |
1/2 cup chopped green bell pepper |
1/3 cup diced, seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, drained |
1 small garlic clove, minced |
1 1/2 teaspoons cumin seeds |
1 teaspoon ground coriander |
1/4 cup cider vinegar |
4 cups shredded cooked chicken breast (about 1 1/2 pounds) |
2 tablespoons brown sugar |
1 ounce unsweetened chocolate, grated |
1 (12-ounce) bottle chili sauce |
1 (10 1/2-ounce) can low-salt chicken broth |
1 (11.5-ounce) can refrigerated corn bread twists |
Directions:
1. Preheat oven to 375°.
2. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and sauté 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray.
3. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375° for 25 minutes or until golden brown; let stand 15 minutes before serving.
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