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Categories:
margarine onion green bell pepper poblano chile garlic cumin Coriander vinegar chicken brown sugar chocolate chili sauce chicken broth Bread
Viewed: 26 - Published at: 9 years agoIngredients
- 1 tsp Margarine Or possibly Butter Cooking Spray
- 2 c. Onion, Minced
- 1/2 c. Green Bell Pepper, Minced
- 1/3 c. Poblano Chile Or possibly 4.5 Ounce Green Chiles, Liquid removed And Minced
- 1 sm Garlic Clove, Chopped
- 1 1/2 tsp Cumin Seed
- 1 tsp Grnd Coriander
- 1/4 c. Cider Vinegar
- 4 c. Shredded Cooked Chicken Breast, (About 1 1/2 Lbs.)
- 2 Tbsp. Brown Sugar
- 1 ounce Unsweetened Chocolate, Grated
- 1 bot , (12 Ounce.) Chili Sauce
- 1 can (10 1/2 Ounce.) Low-Salt Chicken Broth
- 1 can (11.5 Ounce.) Refrigerated Corn Bread Twists
Method
- Preheat oven to 375.
- Heat margarine in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add in onion, peppers, and garlic, and saute/fry 5 min.
- Stir in cumin and coriander, and cook 2 min.
- Stir in vinegar, scraping skillet to loosen browned bits.
- Add in the chicken and the next 4 ingredients (chicken through broth), and cook 15 min or possibly till thick, stirring occasionally.
- Spoon chicken mix into a 11x7 inch baking dish coated with cooking spray.
- Unroll corn bread dough, separating into strips.
- Place strips in a lattice fashion over chicken mix.
- Bake at 375 for 25 min or possibly till golden; let stand 15 min before serving.
