SAGEBRUSH CHICKEN COBBLER

SAGEBRUSH CHICKEN COBBLER image

Yield 4 people

Number Of Ingredients 23

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2 tablespoons olive oil
1 small onion, peeled and chopped
1 small red bell pepper, cored, seeded and diced
1 jalapeno pepper, seeded and minced
1 large clove of garlic, peeled and minced
1/4 cup all-purpose flour
1 can (14 oz) chicken broth
1/4 cup fresh lime juice
1/2 teaspoon finely grated lime zest
2 cups cooked diced chicken breast
1/2 cup cooked corn kernels
1/2 cup cooked black beans, rinsed and drained
2 tablespoons chopped cilantro
for the topping
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 teaspoon chili powder
2 tablespoons sliced black olives
1 egg, lightly beaten
1 tablespoon olive oil
1/2 cup milk
Cilantro sprigs for garnish

Steps:

Heat the oil in a 10 inch ovenproof skillet over medium low heat. Add the onion, bell pepper, jalapeno, and garlic; cook for 1 minute. Stir in the flour and cook for 2 minutes longer. Add the broth, lime juice, cumin, and lime zest. Cook, stirring, over medium heat until thickened and smooth, about 8 minutes. Stir in the chicken, corn, black beans and chopped cilantro. Prepare the topping. Combine all the topping ingredients (except the cilantro springs) in a bowl until well blended. Drop the batter by tablespoons over the filling. Bake at 400 F for 30 to 35 minutes or until the topping is golden brown. Garnish with cilantro.