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Receta Chicken Chili with Cornbread Topping
by Barbara B

Chicken Chili with Cornbread Topping
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 50

Ingredientes

  • 8lbs Raw Chicken Tenderloins
  • 1/2 cup Diced Paprika
  • 1/4 cup Salt
  • 1/4 cup Garlic Powder
  • 1/2 cup Vegetable Oil
  • 1lb Yellow Onion
  • 1lb Red Bell Peppers
  • 1 cup Jalapeno Peppers
  • 1/2 cup Minced Garlic
  • 1 cup Ground Cumin
  • 5ech Bay Leaf, Wash, Peel and Dice
  • 1 tbsp. Cubed Cayenne Pepper
  • 1 gal Chopped Tomatoes Canned
  • 4lbs Sweet Corn
  • 2 qts Chicken Stock
  • 3 cups Cilantro Leaves
  • Cornbread Mixture
  • Garnish Green Onions

Direcciones

  1. Saute Chicken with Paprika, salt and garlic powder, stirring, until browned on all sides, for about 5 minutes.
  2. Add the onions, bell peppers and jalapeno.
  3. Cook, stirring, for 3 minutes.
  4. Add the garlic, cumin, bay leaf, salt, and cayenne, and cook, stirring, for 30 seconds.
  5. Add the corn and cook until starting to color and pop, about 3 minutes.
  6. Add the tomatoes and their juices and the stock, and bring to a boil.
  7. Cook, stirring until thickened 7 to 10 minutes.
  8. Remove bay leaf, and stir in the cilantro and adjust the seasoning, to taste.
  9. Spoon the cornmeal batter over the chicken mixture, leaving a 1/2-inch border around the sides.
  10. Bake until golden brown, 15 minutes.
  11. Remove the oven and sprinkle the chopped green onion on top for garnish.