 | | Directions |
- Preheat oven to 350º F. Grease baking pan or casserole.
- FILLING: In a heavy skillet, heat oil and brown chicken cubes for 5 to 7 minutes over medium heat. Add onions, peppers and garlic. Cook approximately 8 to 9 minutes, stirring occasionally.
- Dust mixture with flour and stir. Add broth and seasonings, reduce heat to low. Cook mixture until sauce thickens, approximately 5 minutes. Stir in olives and pimentos. Season to taste.
- Pour mixture into prepared baking dish or casserole.
- TOPPING: In a sauce pan, heat broth to boiling. In a separate bowl, blend water and cornmeal. Whisk cornmeal mixture into boiling broth until broth thickens. Spread over chicken mixture.
- Bake uncovered for 25 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake an additional 5 minutes.
- Cool for 10 to 15 minutes before serving. Garnish as desired.
|
|
|
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | FILLING: |
| - | | 1 tablespoon oil |
| - | | 2 pounds chicken breasts, boneless, skinless, cubed |
| - | | 1 onion, large, chopped |
| - | | 1 green pepper, seeded and diced |
| - | | 1 jalapeño pepper, seeded and chopped fine |
| - | | 2 cloves (to 3 cloves) garlic, chopped fine, adjust to taste |
| - | | 2 tablespoons flour |
| - | | 2 teaspoons chili powder, adjust to taste |
| - | | 1 cup chicken broth |
| - | | 1/2 cup sliced green olives |
| - | | (small jar) pimentos, chopped |
| - | | 1/2 teaspoon cumin, adjust to taste |
| - | | salt and pepper to taste |
| - | | TOPPING: |
| - | | 1 cup chicken broth |
| - | | 1 cup cornmeal, yellow |
| - | | 1 1/2 cups water |
| - | | 3/4 cup cheddar cheese, extra sharp, shredded |
| - | | chives and parsley snips for garnish |
| |
| |
