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Chicken Chili with Cornbread Topping and Chipotle Crema

Source of Recipe

internet


List of Ingredients

1 pound boneless, skinless chicken thighs, cubed
Emeril's Creole Seasoning
1 1/2 tablespoons vegetable oil
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
2 tablespoons minced jalapeno peppers
1 tablespoon minced garlic
2 teaspoons ground cumin
1 bay leaf
1 teaspoon salt
1/2 teaspoon cayenne
1 cup corn kernels
1 (15-ounce) can chopped tomatoes and their juices
1 cup chicken stock
1/4 cup chopped fresh cilantro leaves
Cornbread topping, recipe follows
1 cup grated cheddar cheese, for topping
Chopped green onions, garnish
Emeril's Chipotle Crema

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



Recipe

Preheat the oven to 400 degrees F.
Season the chicken with Essence on all sides.
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 cream. Serve hot.


Cornmeal Topping:
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 overmix. Use as a topping for the Chicken Chili.