EMERIL'S SKILLET CHICKEN CHILI WITH CORNBREAD TOPPING

Steps:

• 1. Preheat the oven to 400° F. 2. Heat 2 tablespoons of the oil in a medium Dutch oven (preferably cast-iron) over high heat. Add the chicken, Southwest Essence, chili powder and cumin and cook, stirring, until browned on all sides, about 5 minutes. Transfer to a bowl and set aside. 3. Add the remaining tablespoon of oil to the Dutch oven along with the onions, bell peppers and jalapenos and cook, stirring, for 3 minutes. Add the garlic, bay leaves, salt, and cayenne, and cook, stirring, for 30 seconds. Add the corn and cook until starting to color and pop, about 3 minutes. Add the reserved chicken, tomatoes and their juices, and the stock to the Dutch oven, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally until the mixture has thickened and is chili consistency, about 30 to 40 minutes. 4. When the chili has thickened, remove from the heat and discard the bay leaves. Stir in the cilantro and adjust the seasoning to taste. Spoon the cornmeal batter over the chicken mixture, leaving a 1/2-inch border around the sides. 5. Bake until golden brown, 15 to 20 minutes. Remove from the oven and sprinkle the cheese on top. Return to the oven until melted, 2 minutes. Remove from the oven. 6. Garnish with the chopped green onions. Serve hot with sour cream on the side. Cornmeal Topping Combine the cornmeal, flour, baking powder, and salt in a mixing bowl. Beat together the buttermilk, egg and bacon grease in a small mixing bowl. Add to the dry ingredients and mix until just blended, being careful not to overmix. Use as a topping for the Skillet Chicken Chili.