GMA Recipe: Skillet Chicken Chili with Cornbread Topping

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Skillet Chicken Chili with Cornbread Topping
From chef and author Emeril Lagasse
January 23, 2004

Hot and zesty dish for a wintery day. And try it for a great party dish! Emeril Lagasse has the recipe on Good Morning America.

Ingredients

3 tablespoons vegetable oil

4 pounds boneless, skinless chicken thighs, cubed

2 tablespoons Emeril's Southwest Essence

4 teaspoons chili powder

2 teaspoons ground cumin

2 1/2 cups chopped yellow onions

1 1/2 cups chopped red bell peppers

1/4 cup minced jalapeno peppers

2 tablespoons minced garlic

2 bay leaves

1 1/4 teaspoons salt

1/2 teaspoon cayenne

2 cups corn kernels

Two 28-ounce cans chopped tomatoes and their juices

2 cups chicken stock

1/2 cup chopped fresh cilantro

Cornbread Topping

1 cup grated cheddar cheese

1/2 cup chopped green onions

2 cups sour cream, for serving

Directions

1. Preheat the oven to 400° F.

2. Heat 2 tablespoons of the oil in a medium Dutch oven (preferably cast-iron) over high heat. Add the chicken, Southwest Essence, chili powder and cumin and cook, stirring, until browned on all sides, about 5 minutes. Transfer to a bowl and set aside.

3. Add the remaining tablespoon of oil to the Dutch oven along with the onions, bell peppers and jalapenos and cook, stirring, for 3 minutes. Add the garlic, bay leaves, salt, and cayenne, and cook, stirring, for 30 seconds. Add the corn and cook until starting to color and pop, about 3 minutes. Add the reserved chicken, tomatoes and their juices, and the stock to the Dutch oven, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally until the mixture has thickened and is chili consistency, about 30 to 40 minutes.

4. When the chili has thickened, remove from the heat and discard the bay leaves. Stir in the cilantro and adjust the seasoning to taste. Spoon the cornmeal batter over the chicken mixture, leaving a 1/2-inch border around the sides.

5. Bake until golden brown, 15 to 20 minutes. Remove from the oven and sprinkle the cheese on top. Return to the oven until melted, 2 minutes. Remove from the oven.

6. Garnish with the chopped green onions. Serve hot with sour cream on the side.

Yield: Makes 8 servings

Cornbread Topping

Ingredients

3/4 cup cornmeal

1/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk

1 large egg

2 tablespoons bacon grease or vegetable oil

Directions

1. Combine the cornmeal, flour, baking powder, and salt in a mixing bowl.

2. Beat together the buttermilk, egg and bacon grease in a small mixing bowl. Add to the dry ingredients and mix until just blended, being careful not to overmix. Use as a topping for the Skillet Chicken Chili.

Recipe courtesy of Emeril Lagasse, copyright 2004.