The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Chicken Chili With Cheddar Hushpuppy Crust.
Both chili and cornbread are truly American dishes. Chicken Chili with Cheddar Hushpuppy Crust is a fresh twist with cannellini beans, green chilies and lime juice and a cheddar bread topper.
Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com.
Chicken Chili With Cheddar Hushpuppy Crust
Yield: 6 servings
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 green bell pepper, chopped
1/2 teaspoon cumin
1 tablespoon chili powder
2 tablespoons fresh lime juice
19-ounce can cannellini beans, drained
2 cups chopped cooked chicken
14-ounce can chicken broth
4.5-ounce can mild green chilies, drained
1/2 cup milk
3 tablespoons butter, melted
6-ounce package corn bread mix
1/4 cup finely chopped sweet onion
1 cup shredded cheddar cheese
Garnish: Sour cream, salsa and freshly-chopped cilantro
1. Heat oven to 400°F. In 10 1/2 -inch cast iron skillet, heat olive oil over medium heat. Cook and stir 1 cup onion, garlic, green pepper, cumin and chili powder in olive oil about 5 minutes or until vegetables are tender. Add remaining chili ingredients; simmer about 10 minutes.
2. In a medium bowl, beat egg. Add milk, butter and bread mix; mix well. Stir in onion and cheese. Pour over the chicken chili in skillet. Bake 20 to 25 minutes or until cornbread is golden brown. Top each serving with sour cream, salsa and cilantro, if desired.
SOURCE: MARTHA WHITE TEST KITCHENSCopyright © 2014, The Baltimore Sun