Chicken Chili with Cornbread Topping and Chipotle Crema

1. 1

   ["Preheat the oven to 400 degrees F.", "Season the chicken with Essence on all sides.", "In a large cast iron skillet, heat 1 tablespoon of the oil over medium-high heat.", "Add the chicken and cook, stirring, until browned on all sides, about 5 minutes.", "Transfer to a plate.", "Add the remaining 1/2 tablespoon oil to the pan and when hot, add the onions, bell peppers and jalapeno.", "Cook, stirring, for 3 minutes.", "Add the garlic, cumin, bay leaf, salt, and cayenne, and cook, stirring, for 30 seconds.", "Add the corn and cook until starting to color and pop, about 3 minutes.", "Add the tomatoes and their juices and the stock, and bring to a boil.", "Cook, stirring until thickened, 7 to 10 minutes.", "Return the chicken to the pot and cook until cooked through, 3 to 5 minutes.", "Remove from the heat and discard the bay leaf.", "Stir in the cilantro and adjust the seasoning, to taste.", "Spoon the cornmeal batter over the chicken mixture, leaving a 1/2-inch border around the sides.", "Bake until golden brown, 15 minutes.", "Remove from the oven and sprinkle the cheese on top.", "Return to the oven until melted, 2 minutes.", "Remove from the oven.", "Garnish with the chopped green onions and drizzle with the crema.", "Serve hot.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried leaf oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.