This is sweet and spicy chicken cornbread casserole is sure to offer a rich taste that the whole family can enjoy.
|2 tbsp||(30 mL) Olive oil|
|2||Medium onions, chopped|
|2||Cloves garlic, minced|
|1||to 2, Chopped chipotle peppers in adobo (optional)|
|1||(4.5 oz/127 g) Can chopped green chillies|
|2 tsp||(10 mL) Cumin|
|1 tsp||(5 mL) Ground coriander|
|.25 cup||(60 mL) Apple cider vinegar|
|3 cups||(750 mL) Cooked and shredded Maple Leaf Prime Naturally® Chicken|
|1 oz||(28 g) Unsweetened chocolate, chopped Dash of hot sauce (optional)|
|1||(24.7 oz/730 mL) Bottle chilli sauce|
|1 cup||(250 mL) Chicken broth|
|Salt and pepper|
|1||(480 g) Package corn meal muffin mix|
HEAT oil in a large skillet over medium-high heat. Add onions and sauté for 3-4 minutes or until soft and fragrant. Add garlic, chipotle, chillies, cumin, coriander and vinegar. Continue to cook, stirring for 1-2 minutes. Stir in chicken and chocolate along with chilli sauce and broth. Season to taste with salt and pepper and simmer for 5-10 minutes or until heated through and the chocolate has melted. Set aside to cool slightly.
PREHEAT oven to 375°F (190°C).
TRANSFER the chicken mixture into a buttered 9x13” (3.5 L) rectangular baking dish. Mix cornbread according to the package directions. Spoon the batter over the chicken mixture and bake in preheated oven for 20-25 minutes or until golden brown.
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