Cajun Chicken Thigh Cornbread Pie with sour cream and red bell pepper

Updated at: Thu, 17 Aug 2023 02:51:12 GMT

Step 1

Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a casserole dish with cooking spray Ingredient(s) used more than once: corn muffin mix, green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using chicken breasts, pat dry and cut into 1" dice. Season with a pinch of salt and pepper. Follow same instructions as chicken thighs. If using ground turkey, before beginning Step 3, place a large non-stick pan over medium-high heat and add ground turkey and a pinch of salt and pepper to hot pan. Stir occasionally until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Remove to a plate and wipe pan clean. Return to pan to medium-high heat and follow Step 3. Add turkey in Step 4. 1 Prepare the Ingredients Peel, trim, and cut carrot into 1/4" slices on an angle. Halve and peel onion. Cut halves into 1/2" dice. Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice. Trim and thinly slice green onions, keeping white and green portions separate. Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for more spice. Wash hands and cutting board after working with jalapeño. Pat diced chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. 2 Make the Corn Batter Set aside 2 Tbsp. corn muffin mix. In a mixing bowl, combine remaining corn muffin mix, 1/2 cup water, cheese, and green portions of green onions (reserve a pinch for garnish). Stir mixture until fully combined and a thick, spreadable batter forms. If too thick, add additional water, 1 Tbsp. at a time until desired consistency is reached. Set aside. 3 Start the Filling Heat a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken, carrot, red bell pepper, seasoning blend, jalapeño (to taste), onion, white portions of green onions, and 1/4 tsp. salt to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 7-8 minutes. 4 Finish the Filling Add reserved 2 Tbsp. corn muffin mix to pan and stir until dissolved. Add 1/4 cup water and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes. Remove from burner. 5 Bake Pie and Finish Dish Transfer filling to prepared casserole dish. For best results, use a 11/2 or 2-quart casserole dish. You may also use a small cast iron skillet. Top filling with cornbread batter, using a spatula dipped in water or sprayed with cooking spray to smooth top. Don't worry if cornbread layer is thin. Bake in hot oven until cornbread is golden brown, 20-25 minutes. Res baked pie at least 5 minutes to cool slightly and set. Plate dish as pictured in front of card, garnishing with sour cream and reserved green portions of green onions. Bon appétit!

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