Chicken Chili With Cornbread Topping And Chipotle ... Recipe

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Chicken Chili With Cornbread Topping And Chipotle ...
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Ingredients
18
Count
Nutrition
68
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Cornmeal Topping:
  4. 3/4 cup cornmeal
  5. 1/4 cup all-purpose flour
  6. 1 1/2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 1/2 cup buttermilk
  9. 1 large egg
  10. 2 tablespoons bacon grease or vegetable oil
  11. In a bowl, combine the cornmeal, flour, baking powder, and salt.
  12. 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.
  13. Chipotle Crema:
  14. 1 cup half and half
  15. 1 cup heavy cream
  16. 1 tablespoon sour cream
  17. 4 teaspoons chopped chipotle peppers in adobo sauce, or less to taste
  18. 1/2 teaspoon salt
  19. In a bowl, mix together the half-and-half, cream, and sour cream. Let sit at room temperature for 24 hours to develop.
  20. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 68.49 Kcal (287 kJ)
Calories from fat 54.37 Kcal
% Daily Value*
Total Fat 6.04g 9%
Cholesterol 13.51mg 5%
Sodium 81.55mg 3%
Potassium 38.56mg 1%
Total Carbs 1.55g 1%
Sugars 0.34g 1%
Dietary Fiber 0.19g 1%
Protein 2.04g 4%
Vitamin C 2.6mg 4%
Vitamin A 0.1mg 2%
Iron 1mg 5%
Calcium 23.5mg 2%
Amount Per 100 g
Calories 251.03 Kcal (1051 kJ)
Calories from fat 199.28 Kcal
% Daily Value*
Total Fat 22.14g 9%
Cholesterol 49.52mg 5%
Sodium 298.93mg 3%
Potassium 141.32mg 1%
Total Carbs 5.67g 1%
Sugars 1.23g 1%
Dietary Fiber 0.7g 1%
Protein 7.48g 4%
Vitamin C 9.4mg 4%
Vitamin A 0.2mg 2%
Iron 3.6mg 5%
Calcium 86.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

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