Tuesday, June 9, 2020

Southwestern Chicken Skillet with Cornbread Topping #BreadBakers

This amazing one skillet dinner can be made with fresh or leftover chicken.  It is easily adaptable to include your favorite flavors and ingredients and is sure to become a family favorite.


It is what I am serving up this month as the Bread Bakers create recipes using Corn.......


Our Bread Bakers event this month is hosted by our administrtator, Stacy of Food Lust People Love.  She asked us to share a recipe containing corn saying.....
This can be a yeast or quick bread, made in any pan or shape. Sweet or savory. It should contain corn as a major element, actual corn (fresh, frozen or freeze-dried; yellow, white or purple) - OR cornmeal/polenta. Or all of the above. Let's get corny!
Here is what we brought to the table this month......

BreadBakers


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.



I have shared a lot of "corny" bread recipes with you.  There was this Portuguese bread called Broa and I make a lot of different corn muffins.  This one includes zucchini and jalapeno and this one is filled with ooey gooey cheese.


There are certain foods, like chili, that don't feel like complete meals to me unless there is cornbread served along with it.  Almost all TexMex or Southwestern food cries out for cornbread, in my opinion.  

That's why this recipe that I found in my friend, Megan's of Strawberry Blondie Kitchen, first cookbook, One Pot Cooking, appealed to me.  It has all the flavors I love and then is topped with cornbread before being baked.  That cornbread wraps itself around the filling and absorbs some of the sauce so that each bite is a delight.

I adapted the recipe to fit what was in my cupboards at home.  I omitted the bacon and green pepper as I didn't have any.  I made my own BBQ sauce instead of store bought and I made the corn bread rather than using a boxed mix.  I had no jalapeno so I used a can of chopped green chiles. I used chili powder instead of smoked paprika.


I used fresh chicken but you could certainly use leftover chicken in this recipe with great success.  If you have a brand of BBQ sauce that you like feel free to use it.  If you don't have any on hand here is a great recipe.  You can also use a boxed cornbread mix and just add a can of chiles and cheese to it.




#cornbread, #chicken, #casseroles, #oneskilletmeals, #beans,
Entrees, Chicken, Casseroles
Southwestern
Yield: 6 servings
Author: Wendy Klik
Print
Southwestern Chicken Skillet with Corn Bread Topping

Southwestern Chicken Skillet with Corn Bread Topping

This amazing one skillet dinner can be made with fresh or leftover chicken. It is easily adaptable to include your favorite flavors and ingredients and is sure to become a family favorite.
Prep time: 10 MCook time: 40 MTotal time: 50 M

Ingredients:

  • 1 T. olive oil
  • 1 half boneless, skinless chicken breast, diced into cubes
  • 1 small onion, diced
  • 2 cloves garlic, minced 
  • 1 can pinto beans, drained and rinsed
  • salt and pepper to taste
  • 1 t. chili powder
  • 1 1/2 c. of your favorite BBQ Sauce, here's my recipe
  • 1/2 c. cornmeal
  • 1 c. flour
  • pinch of salt
  • 2 T. sugar
  • 1 t. baking powder
  • 3/4 c. milk
  • 1 egg
  • 3/4 c. shredded Mexican Blend Cheese
  • 1 (4 oz) can diced green chiles, drained

Instructions:

  1. Heat the olive oil in a large cast iron skillet over med high heat.  Add the chicken, onions and garlic, season with salt and pepper.  Cook stirring until chicken is no longer pink and the onion is softened, about 10 minutes.
  2. Add the BBQ sauce, pinto beans and chili powder.  Stir to combine and let simmer over low heat while you make the cornbread topping.
  3. Add the cornmeal, flour, baking powder, sugar and salt to a large bowl.  Stir to combine and form a well in the center. 
  4. Add the milk and egg to the well and stir just until combined.  Stir in the cheese and the chiles.
  5. Spread this mixture over the chicken mixture in the skillet.  Bake in a preheated 400* oven for 20-25 minutes, until the cornbread is golden brown. 

Notes:

Adapted from Incredible One Pot Cooking by Megan Marlow
Calories
397.04
Fat (grams)
9.43
Sat. Fat (grams)
3.47
Carbs (grams)
60.01
Fiber (grams)
2.17
Net carbs
57.85
Sugar (grams)
22.35
Protein (grams)
18.37
Sodium (milligrams)
823.60
Cholesterol (grams)
62.82
Created using The Recipes Generator

20 comments:

  1. I agree with you on the cornbread "going" with so many dishes. I wouldn't think of serving chili without it. My mother used to make a tamale pie with cornbread on top and your dish reminds me of that. Deliciousness in one pot!

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  2. I will sometimes top chili with cornbread--I love this Southwestern chicken spin. On my list to make!

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  3. Yummm I love this dish! Definitely saving to try soon - the all in one cooking / baking makes me happy!

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  4. This reminds me of one of the recipes I was given for my bridal shower 21 years ago! Yum. ♥

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  5. Like Stacy, I totally remember tamale pie. How delicious this sounds. Megan's book is so good!

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  6. This looks delicious I need to give this a try, my kids love chicken this cornbread topping is great.

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  7. My daughter has been asking for a skillet dinner and corn bread. This checks both and BBQ sauce. She is going to love it. I will keep you posted on how this goes.

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  8. This recipe is so good and that pie looks so delicious Wendy!

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  9. I've never been one for pot pie, but this looks too good to resist!

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  10. This is a beautiful recipe and so versatile. I loved the golden colour and the delicate texture. Thanks for sharing Wendy.

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