Diva Tasting: Chicken Chile and Cornbread…

Chicken Chile, Spicy


  • 2 Tablespoons Vegetable Oil
  • 1 Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 1 (14.5 Ounce) Can Chicken Broth
  • 1 (18.75 Ounce) Can Tomatillos, Drained And Chopped
  • 1 (16 Ounce) Can Diced Tomatoes
  • 1 (7 Ounce) Can Diced Green Chiles
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Teaspoon Ground Coriander Seed
  • 1/4 Teaspoon Ground Cumin
  • 3 Cups, Roasted Chicken Meat
  • 2 (15 Ounce) Can White Beans
  • 1 Teaspoon Sea Salt And Black Pepper To Taste


  1. Heat oil, and cook onion and garlic until soft.
  2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
  3. Add chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
  4. Serve with hot corn muffins and garnish with cilantro if desired.



  • 1 1/4 cups half n half or buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 eggs, beaten
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon vegetable oil


  1. Preheat oven to 425 degrees F. Place 10-inch cast-iron skillet in oven to warm it.
  2. Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
  3. Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
  4. Remove skillet from oven. Swish vegetable oil in the skillet to coat.
  5. Pour batter into the skillet.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

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