Chicken Chili with Cornbread Topping Recipe
Servings: 50
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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
- Saute Chicken with Paprika, salt and garlic powder, stirring, until browned on all sides, for about 5 minutes.
- 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 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.
- Remove bay leaf, and stir in the cilantro and adjust the seasoning, to taste.
- Spoon the cornmeal batter over the chicken mixture, leaving a 1/2-inch border around the sides.
- Bake until golden brown, 15 minutes.
- Remove the oven and sprinkle the chopped green onion on top for garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 50 servings | |
| Calories 67 | |
| Calories from Fat 27 | 40% |
| Total Fat 3.12g | 4% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 743mg | 31% |
| Potassium 321mg | 9% |
| Total Carbs 9.47g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.32g | 2% |
| Protein 2.31g | 4% |
