Chicken Chili Bake with Chipotle Cheddar Biscuits

Chicken Chili Bake with Chipotle Cheddar Biscuits

prep time

minutes
cook time

minute
servings
4-6

Ingredients




















Cooking Instructions

For chili:


1

In deep cast iron skillet or Dutch oven, heat oil over medium-high heat. Season chicken thighs with salt and pepper. When pan is hot, brown chicken thighs on both sides, about 4 to 5 minutes per side. (You may need to do this in 2 batches–do not overcrowd pan.) Transfer chicken thighs to plate; set aside.


2

Discard all but about 1 tablespoon oil from pan and return to medium heat. Add onions and cook until they begin to soften, about 5 to 6 minutes. Add garlic and cook 1 minute. Add chili powder and cumin, mix to combine and cook 1 minute. Add crushed tomatoes and chicken broth. Increase heat to medium-high and bring to simmer. Return chicken thighs to pan and nestle in tomato sauce mixture. Reduce heat to low; cover and simmer 35 to 40 minutes.


3

While chicken simmers, prepare biscuit dough.


For biscuits:


1

Heat oven to 450°F. In large bowl, whisk flour, sea salt and baking powder. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Add buttermilk and cheese; stir until just combined. Fold in chopped chipotles.


2

Turn dough onto floured work surface. Flatten and gently fold dough over onto itself 5 or 6 times. Press into 8-inch circle, about 1-inch thick. With floured biscuit cutter or cookie cutter (about 2.75-inch round), cut biscuits. Press dough scraps together and cut additional biscuits.


3

When chicken thighs have reached 165°F on meat thermometer, remove from liquid and place on cutting board to cool slightly. Add beans to tomato sauce mixture and keep pan over low heat. Remove skin and bones from chicken and shred meat using two forks. Return shredded meat to pan and mix well. Top chili mixture with biscuits so they barely touch. Place pan in oven and bake 20 minutes or until biscuits are golden brown.


Ingredients




















Cooking Instructions

For chili:


1

In deep cast iron skillet or Dutch oven, heat oil over medium-high heat. Season chicken thighs with salt and pepper. When pan is hot, brown chicken thighs on both sides, about 4 to 5 minutes per side. (You may need to do this in 2 batches–do not overcrowd pan.) Transfer chicken thighs to plate; set aside.


2

Discard all but about 1 tablespoon oil from pan and return to medium heat. Add onions and cook until they begin to soften, about 5 to 6 minutes. Add garlic and cook 1 minute. Add chili powder and cumin, mix to combine and cook 1 minute. Add crushed tomatoes and chicken broth. Increase heat to medium-high and bring to simmer. Return chicken thighs to pan and nestle in tomato sauce mixture. Reduce heat to low; cover and simmer 35 to 40 minutes.


3

While chicken simmers, prepare biscuit dough.


For biscuits:


1

Heat oven to 450°F. In large bowl, whisk flour, sea salt and baking powder. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Add buttermilk and cheese; stir until just combined. Fold in chopped chipotles.


2

Turn dough onto floured work surface. Flatten and gently fold dough over onto itself 5 or 6 times. Press into 8-inch circle, about 1-inch thick. With floured biscuit cutter or cookie cutter (about 2.75-inch round), cut biscuits. Press dough scraps together and cut additional biscuits.


3

When chicken thighs have reached 165°F on meat thermometer, remove from liquid and place on cutting board to cool slightly. Add beans to tomato sauce mixture and keep pan over low heat. Remove skin and bones from chicken and shred meat using two forks. Return shredded meat to pan and mix well. Top chili mixture with biscuits so they barely touch. Place pan in oven and bake 20 minutes or until biscuits are golden brown.


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