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Chicken Chili with Cornbread
A delicious homemade meal, made easy in your Aroma rice cooker!
Prep: 10 min Total: 60 Min Yield: Serves 4
shredded meat from one Rice Cooker Chicken
2 15-oz cans of chili beans
1 cup frozen corn
1 cup honey flavored BBQ sauce
1 package corn bread mix, prepared according to package directions
Line the Steam Tray of the rice cooker with aluminum foil and spray with cooking spray. Pour corn bread batter into the tray and set aside.
In the inner pot, mix shredded chicken with corn, beans and BBQ sauce. Place Steam Tray with corn bread batter on top, close the lid and set to White Rice or press the Cook switch.
When the rice cooker switches to Keep-Warm, remove the Steam Tray and lift cornbread onto a cutting board. Cut bread into serving size pieces to serve alongside the chili. Enjoy!