This is the kind of homey, dig-in food that we associate with family dinners. But don't worry: There are no frozen peas in the filling.
1 teaspoon margarine or butter
2 cups chopped onion
1/2 cup chopped green bell pepper
1/3 cup diced, seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, drained
1 small garlic clove, minced
1 1/2 teaspoons cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken breast (about 1 1/2 pounds)
2 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12-ounce) bottle chili sauce
1 (10 1/2-ounce) can low-salt chicken broth
1 (11.5-ounce) can refrigerated corn bread twists
How to Make It
Preheat oven to 375°.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and sauté 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray.
Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375° for 25 minutes or until golden brown; let stand 15 minutes before serving.
Marinated chicken with Clubhouse hickory rub. Also added about a half cup Bullseye Old West Hickory sauce to the filling before baking for a nice hit of smoke. Served with the Sweet and Tangy Mustard Coleslaw from this site (http://www.myrecipes.com/recipe/sweet-tangy-mustard-coleslaw-10000001896190/). It was awesome!
I have been making this recipe since it first came out in 1998, alway liked and will continue to make it. Does this new rating system delete all previous reviews, as I know this and several other saved recipes all had my initial reviews?! Anyway, I usually amp up the cumin, coriander and chilis to suit our tastes...if made correctly, the sauce should be reduced WAY down to a thick bbq style so shouldn't be anything to "soak up". Since you can't find cornbread twists anymore, I usually cheat with Jiffy cornbread mix and plunk little dollops of that over the top...serve with a little bit of sour cream and salsa and a green salad for a quick but hearty dinner.
Good recipe. I really like cumin seeds, coriander, and chocolate. Couldn't really taste the chili sauce. Definately need the bread to soak up all the broth. Made as written using poblano pepper.Served with nice cold salad.
Not sure I would make this again.
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