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Categories:
olive oil onion green chilies garlic cumin seeds ground coriander vinegar chicken brown sugar chocolate chili sauce chicken broth cornbread mix eggs milk salt
Viewed: 15 - Published at: 6 years agoIngredients
- 1 T olive oil
- 1 T unsalted butter
- 2 C chopped onion
- 2 (4.5oz) cans of chopped green chilies
- 1 t minced garlic
- 2 t cumin seeds
- 1 t ground coriander
- 1/4 c vinegar (preferably cider vinegar)
- 5 previously cooked chicken legs, shredded
- 2 T brown sugar
- 1 oz unsweetened chocolate, finely chopped
- 1 (12oz) bottle chili sauce
- 1 C chicken broth
- 2 boxes cornbread mix (I use Jiffy)
- 2 large eggs
- 2/3 C milk (water or chicken broth also work well)
- Salt & pepper to taste
Method
- Preheat oven to 375.
- In a large skillet melt butter w/ olive oil over med.
- heat.
- Cook onion 'til soft.
- Add green chilies, garlic, cumin and coriander.
- Cook 3 to 4 min.
- Add vinegar, scraping pan to loosen any caramelization.
- Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.
- Stir to combine & check for seasoning.
- Bring to simmer and stir, cooking gently till thickened.
- Allow to cool.
- Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.
- Spray a 9x13 pan with cooking spray then add chicken mixture.
- Top w/ cornbread mix, smooth.
- Bake 'til cornbread is lightly golden brown on top (about 23 min).
- Serve hot.
- Feeds about 6 hearty portions at my house
- A viewer, who may not be a professional cook, provided this recipe.
- The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
