Wednesday, February 2, 2011

BBQ Chicken Pizza

It is seriously cold here, so that means lots of hot meals to keep us warm. I was looking for something a little different and found this recipe. It was easy to make, which is a MUST for us, and Nate and I really liked the flavors. Caroline wasn't a fan, but she's three...
The photos I took didn't turn out very well, but give this yummy recipe a try!

BBQ Sloppy Chicken Pan Pizza
by Rachel Ray 365: No Repeats

2 boxes corn muffin mix (I used Jiffy brand)
2 eggs
4 tablespoons butter, melted
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil (for the pan)
2 tablespoons olive oil
1 lb ground chicken (I used ground turkey)
3 cloves garlic, chopped
1 onion, chopped
1 green pepper, chopped
salt and pepper
1 tablespoon chili powder
1 1/2 tsp cumin
2 tsp hot sauce
1 tablespoon Worcestershire sauce
1 cup tomato sauce
3 tablespoons brown sugar
1 sack cheddar cheese
3 scallions, chopped (I didn't have any, so I omitted)
2-3 tablespoons chopped fresh parsley (I didn't have any, so I omitted)
Preheat oven to 400 degrees.
In a large bowl, combine corn muffin mix, eggs, butter, and milk. Stir in the corn. Drizzle some EVOO into a large non-stick skillet (with an oven safe handle) and wipe it around the pan with a paper towel. Pour in the batter, place the pan in the center of the preheated oven, and bake until the cornbread becomes a light golden in color, 12-15 minutes.

Place a second skillet over medium-high heat and add the 2 tablespoons of EVOO. Add the chicken and break it up. Once the chicken has crumbled and begins to brown, add the garlic, onions, and green peppers. Season with salt, pepper, chili powder, cumin, and hot sauce. Cook for five minutes, then add the Worcestershire, tomato sauce, and brown sugar. Stir to combine and reduce the heat to low. Simmer for a few minutes.
Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle it with cheese. Put the pan back in the hot oven and cook for five minutes. Top with scallions and chopped parsley. Serve.

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