Chicken-Chile Cobbler with Smoked Sausage and Black Eyed Peas
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
1 (16 oz) package of frozen black-eyed peas
2 Tbsp butter
1 lb smoked sausage, cut in 1/4-inch thick sliced
1 large sweet onion, diced
1 large poblano pepper, seeded and diced
1/4 cup all purpose flour
1 (1.25 oz) envelope white chicken chili seasoning mix
3 cups chicken broth
3 cups chopped cooked chicken
Wild Rice Crust Batter:
1 (8.8 oz) pouch ready-to-serve long grain and wild rice mix
1 cup all purpose baking mix
3/4 cup milk
1 large egg, lightly beaten
Instructions:
Cook peas according to package directions drain.
Preheat oven to 425°. Melt butter in a Dutch oven over medium-high heat add sausage, and sauté 3 minutes or until lightly browned. Add onion and poblano pepper, and sauté 3 minutes. Add flour and seasoning mix. Cook, stirring constantly, 1 minute.
Gradually add chicken broth, stirring to loosen particles from bottom of Dutch oven. Cook, stirring constantly, 3 minutes or until broth begins to thicken. Stir in black-eyed peas and chicken, and bring to a boil.
Meanwhile, prepare Wild Rice Crust Batter as directed. Spoon hot chicken mixture into a lightly greased 13- x 9-inch baking dish. Spoon Wild Rice Crust Batter immediately over hot chicken mixture.
Bake at 425° for 35 to 40 minutes or until crust is golden brown and cooked through. For the Wild Rice Crust:
Stir together rice and baking mix in a large bowl. Make a well in center of mixture, and stir in milk and egg just until moistened. Use immediately.
Note: For testing purposes only, we used Uncle Ben’s Long Grain & Wild Ready Rice
Makes 8 to 10 servings.
From Southern Living, January 2009.