s BARBECUED-CHICKEN POTPIE **** s |
Ingredients
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Instructions *** 2-4-16 very good, could not find refrigerated corn bread twists ? so used crescent rolls cut in to strips *** Instructions: This is the kind of homey, dig-in food that we associate with family dinners. But don't worry: There are no frozen peas in the filling. 1 teaspoon margarine or butter Cooking spray 2 cups chopped onion 1/2 cup chopped green bell pepper 1/3 cup diced, seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, drained 1 small garlic clove, minced 1 1/2 teaspoons cumin seeds 1 teaspoon ground coriander 1/4 cup cider vinegar 4 cups shredded cooked chicken breast (about 1 1/2 pounds) 2 tablespoons brown sugar 1 ounce unsweetened chocolate, grated 1 (12-ounce) bottle chili sauce 1 (10 1/2-ounce) can low-salt chicken broth 1 (11.5-ounce) can refrigerated corn bread twists Preheat oven to 375°. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and sauté 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375° for 25 minutes or until golden brown; let stand 15 minutes before serving. Yield: 8 servings NUTRITION PER SERVING CALORIES 394(27% from fat); FAT 12g (sat 3.7g,mono 2g,poly 1g); PROTEIN 33.1g; CHOLESTEROL 78mg; CALCIUM 49mg; SODIUM 972mg; FIBER 1.7g; IRON 3.5mg; CARBOHYDRATE 40g Cooking Light, JANUARY 1998 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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