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  • Chicken Chili with Cornbread Topping

    1 vote
    Chicken Chili with Cornbread Topping
    Servings: 50
    by Barbara B
    15 recipes
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    Ingredients

    • 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

    Directions

    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.

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