Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper Recipe

Name: Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3 to 4 small ribs celery, chopped; 2 large carrots, peeled and chopped; 1 onion, chopped; 4 cloves garlic, chopped or grated; 1 Fresno or Holland chile pepper, seeded and finely chopped; Salt and freshly ground black pepper; 2 tablespoons fresh thyme; 1 (12-ounce) bottle lager beer or 1 1/2 cups chicken stock; 2 tablespoons brown sugar; 1 (14-ounce) can tomato sauce; 1/4 to 1/3 cup hot sauce, depending on desired heat level (medium to spicy); 2 tablespoons Worcestershire sauce; 2 tablespoons cider vinegar; 4 pieces poached chicken breast, meat pulled or chopped; 2 (8.5-ounce) boxes corn muffin mix, made to package directions (recommended: Jiffy); 1 cup crumbled blue cheese; 4 scallions, whites and greens, finely chopped

Servings: persons

2 tablespoons extra-virgin olive oil
3 to 4 small ribs celery, chopped
2 large carrots, peeled and chopped
1 onion, chopped
4 cloves garlic, chopped or grated
1 Fresno or Holland chile pepper, seeded and finely chopped
Salt and freshly ground black pepper
2 tablespoons fresh thyme
1 (12-ounce) bottle lager beer or 1 1/2 cups chicken stock
2 tablespoons brown sugar
1 (14-ounce) can tomato sauce
1/4 to 1/3 cup hot sauce, depending on desired heat level (medium to spicy)
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
4 pieces poached chicken breast, meat pulled or chopped
2 (8.5-ounce) boxes corn muffin mix, made to package directions (recommended: Jiffy)
1 cup crumbled blue cheese
4 scallions, whites and greens, finely chopped

1
Preheat the oven to 425 degrees F.
2
Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat.
3
Add the celery, carrots, onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with the beer or stock.
4
Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine.
5
Mix in the chicken pieces, using tongs and cool and store for make-ahead meal.
6
Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown.
7
Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven.
8
For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 3 to 4 small ribs celery, chopped, 2 large carrots, peeled and chopped, 1 onion, chopped, and more.

Yes, Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper

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