Yeehaw! Giddy on over and gobble up this delicious casserole-style chili, complete with beans, veggies, herbs and spices.
Directions for: Cowboy Cobbler
Ingredients
2 Tbsp vegetable oil
1 onion, diced
2 cloves garlic, minced
2 cups boneless chicken, cubed and cooked
3 cups black beans, rinsed and drained
3 cups red kidney beans, rinsed and drained
2 cups premade salsa
cup chicken stock
1 tsp salt
tsp ground cumin
tsp chili powder
tsp dried oregano
tsp ground pepper
1 cups flour
1 egg
cup milk
cup chives, finely chopped
1 cup Cheddar cheese, shredded
Fresh parsley, for garnish
Sour cream
Directions
1. Preheat oven to 400F (200C).
2. In a large pot over medium heat add vegetable oil, onion, and garlic. Saut for 2 minutes. Add in cubed cooked chicken, beans, salsa, and chicken stock. Reduce heat to medium-low. Add the salt, cumin, chili powder, oregano, and pepper. Pour into an oven safe dish or cast iron pan.
3. In a medium bowl mix together flour, egg, and milk until smooth. Stir in the chives and half of the cheddar cheese. Pour the batter over the chicken chili, making a crisscross pattern. Allow some of the chicken to poke through the batter. Bake for 15-20 minutes until batter is brown and crispy.
4. Remove from oven and sprinkle remaining cheese on top. Garnish with parsley and serve with sour cream on the side.
See more: Bake, Beans, Cheese, Chicken, Comfort Food, Eggs/Dairy, Main
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