Warm rolls smothered in creamy garlic butter and filled with slow cooked chicken chili. Top with grated cheese and green onion before serving!
|1 tbsp||(15 mL) Olive oil|
|2 tbsp||(30 mL) Butter|
|1||Large onion, grated|
|1||Rib celery, finely diced|
|1||Yellow pepper, finely diced|
|2||Cloves garlic, minced|
|1 lb||(454 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|Salt and pepper|
|1 tbsp||(15 mL) Chili powder|
|1 tsp||(5 mL) Dry mustard|
|1 tsp||(5 mL) Smoked paprika|
|1 tbsp||(15 mL) Worcestershire sauce|
|1 tbsp||(15 mL) Tomato paste|
|2 tsp||(10 mL) Balsamic vinegar|
|1 tbsp||(15 mL) Brown sugar|
|1 cup||(250 mL) Tomato puree or tomato sauce|
|1 cup||(250 mL) Chicken broth|
|4-6||Crusty bread rolls|
|2 tbsp||(30 mL) Ready prepared garlic butter, melted|
|¼ cup||(60 mL) Grated Cheddar or Mozzarella cheese|
|2||Green onions, thinly sliced|
PREHEAT oven to 375°F (190°C).
HEAT olive oil and butter in a large skillet over medium-high heat until butter is frothy. Add onion, celery, carrot and peppers. Cook 1-2 minutes until fragrant. Add garlic and cook 1 minute more. Add chicken and cook 8-10 minutes, breaking up the meat with the back of a wooden spoon until meat is browned. Season with salt and pepper. Add chili powder, dry mustard, smoked paprika, Worcestershire and tomato paste. Stir to combine. Add balsamic, brown sugar, tomato puree and chicken broth. Bring to a boil. Reduce heat and simmer for 10-15 minutes.
CUT tops off bread rolls and hollow out the middle, using your fingers to pull out the excess bread. Brush inside of the rolls and the soft side of the tops with melted garlic butter and place on a baking sheet. Bake in preheated oven for 6-7 minutes or until lightly toasted. Tops may toast quicker so check after 4-5 minutes.
SPOON meat filling into bread bowls. Sprinkle with cheese and green onions. Place tops on filled bread bowls and serve immediately.
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