Cowboy Cornbread Chicken
Ingredients: chicken breasts, olive oil, salt, freshly ground black pepper, chipotle pepper · 90 min cook time · 700kcal · ~₩22,350
Ingredients
3개 chicken breasts, 15ml olive oil, 5g salt, 2g freshly ground black pepper, 3g chipotle pepper, 113g butter, 1개 onion, 0.5개 bell pepper (red), 0.5개 bell pepper (green), 10g minced garlic, 200g self-rising flour, 150g cornmeal, 3큰술 honey, 250ml buttermilk, 2개 large eggs, 100g Monterey Jack cheese (grated), 20g green onions (sliced), 1g cayenne pepper
Instructions
1. Cut three chicken breasts lengthwise in half. If using normal sized chicken breasts (6 oz), use six whole breasts. Drizzle with olive oil, season with salt, freshly ground black pepper, and chipotle pepper. Mix thoroughly and refrigerate until needed.
2. Melt an entire stick of butter in a cast iron or oven-safe pan over medium-high heat. Add diced onion and a pinch of salt. Cook, stirring, for a couple of minutes until the onions soften and turn translucent.
3. Reduce heat to medium. Add red and green bell pepper and minced garlic. Cook, stirring, for 2 minutes or until the peppers soften slightly.
4. Turn off the heat. Remove about three or four spoonfuls of the pepper-onion mixture to a small bowl for scattering over the cornbread later. Let the pan cool for about 5 minutes.
5. While the pan cools, mix the dry ingredients: self-rising flour, cornmeal, and a little salt. Whisk thoroughly for about 30 seconds.
6. Add 3 tablespoons of honey (2 for less sweet, 4 for more sweet) to the pan. Add buttermilk and two large beaten eggs. Whisk thoroughly until evenly combined.
7. Transfer the dry ingredients into the pan. Using a spatula, carefully mix until the flour just disappears, avoiding overmixing.
8. Scrape down the sides and level out the surface of the batter. Take the seasoned chicken pieces from the fridge and press them down into the batter. Arrange them in a spiral pattern if they are long, or stick smaller breasts in at a 45-degree angle, ensuring even spacing.
9. Spoon a little batter from the edges into the center where the thinnest chicken pieces meet to help it bake evenly.
10. Scatter the reserved pepper-onion mixture over the top, followed by a generous sprinkling of grated Monterey Jack cheese (or cheddar).
11. Transfer the pan to the upper center of a 400°F (200°C) oven. Bake for 40 to 45 minutes, or until the chicken is safely cooked, and the cornbread is beautifully browned.
12. Garnish with freshly sliced green onions before serving. Optionally, serve with hot honey butter (half butter, half honey, heated, with chipotle and cayenne).
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