Makes 6 to 8 servings “Nothing is ever ready to go at the start time of your gathering. It just never is,” says event planner Natalie Dietz Raines of Nashville, Tennessee. Timing is one of the toughest issues facing a host. “That means you will probably be tied up in the kitchen for a bit as guests start to arrive,” she says. “The best first line of defense for this is to set out some snacks on the coffee table or other available flat surface. If you have a partner, roommate, or other willing party, have them greet guests and pour beverages. If you’re going it solo, throw some options out with ice, glassware, and beverage napkins or coasters and encourage guests to help themselves. These two things will buy you at least 15 minutes to finish up in the kitchen.”
FILLING
2 (15-ounce) cans crushed tomatoes
2 to 4 chipotle chilies in adobo
2 tablespoons vegetable oil
2 pounds boneless, skinless chicken thighs, cubed
2 teaspoons original-flavor adobo seasoning (such as Goya brand)
1 medium onion, diced
3 medium cloves garlic, finely chopped
2 (4-ounce) cans diced roasted green chilies
2 tablespoons tequila, optional
CHEESE CORNMEAL BISCUIT DOUGH
1 cup all-purpose flour
1 cup cornmeal (not cornbread mix)
1 tablespoon baking powder
1 teaspoon salt ¼ cup (½ stick) cold butter, cut into small pieces
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp Cheddar cheese, divided
¾ cup buttermilk, plus 1 tablespoon if needed
Grease a 2- to 2 ½-quart baking dish. To make the filling, puree the tomatoes with the chipotle chilies in a blender or food processor.
Heat the oil in a Dutch oven over medium-high heat. Add the chicken and sprinkle with the adobo seasoning. Cook, stirring, until the chicken is well browned on all sides, about 5 minutes. Remove from the pan. Add the onion to the pan and cook until it begins to brown, 2 to 3 minutes. Add the garlic and green chilies and cook for 2 to 3 minutes longer. Return the chicken with any accumulated juices to the pan. Add the tequila to the pan and stir to scrape up any browned bits from the bottom of the pan.
Stir the tomato chipotle puree into the chicken. Bring to a low boil over medium heat, then reduce heat to low and simmer until the sauce thickens, about 10 minutes. Taste and adjust the seasoning as needed. Pour the chicken mixture into the baking dish.
Preheat the oven to 400 degrees. To make the biscuits, combine the flour, cornmeal, baking powder, and salt in the bowl of a food processor. Pulse twice. Add the butter and pulse 3 or 4 times. Add half the cheeses (about ½ cup of each) and pulse 3 or 4 more times. Blend in the buttermilk until the mixture forms a cohesive and slightly sticky dough. Be careful not to overwork the dough.
Use a spoon or your hands to form 10 to 12 biscuits. Lay them on top of the chicken. Sprinkle with the remaining cheese. Bake for 25 to 30 minutes, until the biscuits and cheeses are browned.
Makes 6 to 8 servings