Chicken Chili with Cornbread Topping   
and Chipotle Crema (optional)
Recipe courtesy Emeril Lagasse, 2003 Yield: 6 servings 
Click either photo to enlarge


1 pound boneless, skinless chicken thighs, cubed 
*(I prefer to stew the chicken, and use the stock)
1 1/2 tablespoons vegetable oil
1 cup chopped yellow onions 
1/2 cup chopped red bell peppers 
2 tablespoons minced Jalapeño peppers 
1 tablespoon minced garlic 
2 teaspoons ground cumin 
1 bay leaf 
1 teaspoon salt (I use less)
1/2 teaspoon cayenne 
1 cup corn kernels *(I use Black Beans instead of corn)
1 (15-ounce) can chopped tomatoes and their juices 
1 cup chicken stock 
1/4 cup chopped fresh cilantro leaves 
Cornbread topping and Chipotle Crema recipes follow 
1 cup grated cheddar cheese, for topping 
Chopped green onions, garnish 

Preheat the oven to 400 degrees F.
Season the chicken with Essence (Creole spices) on all sides.
In a large cast iron skillet, heat 1 tablespoon of the oil over medium-high heat. 
Add the chicken and cook, stirring, until browned on all sides, about 5 minutes. 
Transfer to a plate. (Skip these steps if using stewed chicken)

Add the remaining 1/2 tablespoon oil to the pan and 
when hot, add the onions, bell peppers and jalapeno. 
Cook, stirring, for 3 minutes. 

Add the garlic, cumin, bay leaf, salt, and cayenne, 
and cook, stirring, for 30 seconds.

Add the corn (or beans) and cook until starting to color and pop, about 3 minutes. 

Add the tomatoes and their juices and the stock, and bring to a boil. 
Cook, stirring until thickened, 7 to 10 minutes. 

Return the chicken to the pot and cook until cooked through, 3 to 5 minutes. 

Remove from the heat and discard the bay leaf. 

Stir in the cilantro and adjust the seasoning, to taste. 

Spoon the cornmeal batter (recipe below) over the chicken mixture, 
leaving a 1/2-inch border around the sides. 

Bake until golden brown, 15 minutes. 

Remove from the oven and sprinkle the cheese on top. 

Return to the oven until melted, 2 minutes. 

Remove from the oven. 

Garnish with the chopped green onions and 
(optional) drizzle with the Crema (recipe below). 

Serve hot.


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Cornmeal Topping

¾ cup cornmeal
¼ cup all purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda (if using buttermilk)
½ teaspoon salt
½ cup buttermilk
1 large egg
2 tablespoons bacon grease, butter or vegetable oil
*(This is a good place to add the corn if you'd like)

In a bowl, combine the cornmeal, flour, baking powder, soda and salt. 

In a small bowl, beat together the buttermilk, egg and bacon grease

Add to the dry ingredients and mix till just blended, being careful not to over-mix

Use as a topping for the Chicken Chili. 


********************


Chipotle Crema
Yield 2 cups

1 cup half-and-half
1 cup heavy cream
1 tablespoon sour cream
4 teaspoons chopped chipotle peppers 
in adobo sauce, or less to taste
½ teaspoon salt 

In a bowl, mix together the half-and-half, cream and sour cream

Let sit at room temperature for 24 hours to develop 
(I let it sit for several hours, stir and refrigerate overnight)

In the bowl of a food processor or blender, combine the
Cream mixture with the peppers, adobo sauce and salt

Process on high speed till smooth

Serve, or keep refrigerated in an airtight container for up to 1 week 

********************

I've made changes to Emeril's recipe, because I use less salt than
he does, I like the chicken stewed first and use more, so it will shred 
and fill every spoonful. We've added corn, but prefer the flavor of the
black beans. I've also cut back on the Cayenne pepper and Jalapeños
because most of my friends like it milder (I like it hot, so the Crema
does the trick for the heat lovers). 



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