Cowboy Cornbread Chicken
Ingredients: chicken, olive oil, salt, freshly ground black pepper, chipotle pepper · 65 min cook time · 700kcal · ~₩21,000
Ingredients
500g chicken, 15ml olive oil, 5g salt, 2g freshly ground black pepper, 3g chipotle pepper, 113g butter, 1개 diced onion, 0.5개 bell pepper (red), 0.5개 bell pepper (green), 10g minced garlic, 250ml buttermilk, 2개 large eggs, 300g dry ingredient (cornbread mix), 20g freshly sliced green onion
Instructions
1. Take the chicken and divide it down the middle into two strips of hopefully equal size. Toss them in a bowl and drizzle with a little olive oil.
2. Season the chicken with a generous amount of salt, freshly ground black pepper, and chipotle pepper. Place in the fridge to marinate.
3. Melt an entire stick of butter over medium-high heat in a cast iron or other oven-safe pan.
4. Once the butter melts, toss in the diced onion along with a big pinch of salt. Cook, stirring, for a couple of minutes until they soften up and turn translucent.
5. Add bell pepper (red and green) and minced garlic to the pan. Cook, stirring, for about 2 minutes or until the peppers soften slightly and start to lose their raw edge. Set aside some of this mixture for later.
6. In a separate bowl, transfer in the buttermilk and a couple of large beaten eggs. Whisk thoroughly until everything is evenly combined.
7. Transfer the dry ingredient (cornbread mix) into the wet mixture. Grab a spatula and thoroughly mix until the flour disappears. Do not overmix.
8. Grab the seasoned chicken from the fridge and start pressing and pushing the pieces down into the batter in the pan.
9. Scatter the reserved pepper and onion mixture over the top of the chicken and batter.
10. Transfer the pan into the upper center of a 400°F (200°C) oven for about 40 to 45 minutes, or until the chicken is safely cooked and the cornbread is beautifully brown.
11. Once done, garnish the top with some freshly sliced green onion. Serve and enjoy.
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