ANOTHER COLD WEATHER TREAT

I want to thank DSM Mikel Beyers from US Foods Houston for this recipe. Please send your ideas and recipes as well as any customers recipes to me. It would be great to have an entire week/month dedicated to just customer recipes.

Spicy Thai Chicken Chili with Sweet Cornbread Bites

 

Ingredients for Chili

1 stick butter, divided

2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces

1/4 cup all-purpose flour

1 large onion, chopped

1/4 cup red pepper, diced

1/4 cup green pepper, diced

2 cups Chef’s Line Thai Curry Chicken Stock reconstituted

1 cup heavy cream

2 tablespoons chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon cayenne pepper

1 tablespoon cracked black pepper

1 tablespoon kosher salt

2 (14.5-ounce) cans cannellini beans, drained

2 (4-ounce) cans mild diced green chiles

1/2 cup sour cream

1 1/2 cups grated Cheddar, for garnish

3 tablespoons chopped parsley leaves, for garnish

Directions for Chili

In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.

Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, green chilies and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

Ingredients for Corn bread

·         1 cup Milk

·         ¼ cup butter, melted

·         1 egg

·         1 ¼ cup yellow corn meal

·         ½ cup sugar

·         1 tablespoon baking powder

·         ½ teaspoon salt

Directions for Cornbread

Preheat oven to 400°F Liberally spray mini muffin pan with Quali Fry pan coating. In a large bowl beat milk, butter and egg with a wire whisk. In a separate bowl combine remaining ingredients. Combine all dry ingredients with wet ingredients all at the same time. Mix thoroughly. Fill mini muffin cups slightly over half full. Bake for 10 to 11 minutes.