Recipe courtesy of Anna Shelley
Yield:
Feeds about 6 hearty portions at my house
Level:
None

Ingredients

Directions

Preheat oven to 375.

In a large skillet melt butter w/ olive oil over med. heat. Cook onion 'til soft.

Add green chilies, garlic, cumin and coriander. Cook 3 to 4 min. Add vinegar, scraping pan to loosen any caramelization. Add chicken, brown sugar, chocolate, chili sauce, and chicken broth.

Stir to combine & check for seasoning. Bring to simmer and stir, cooking gently till thickened. Allow to cool. Then mix cornbread with eggs and milk (or water with a pinch of sugar or even chicken broth) in a medium bowl.

Spray a 9x13 pan with cooking spray then add chicken mixture. Top w/ cornbread mix, smooth. Bake 'til cornbread is lightly golden brown on top (about 23 min).

Serve hot.

Cook's Note

Feeds about 6 hearty portions at my house.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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