chicken
waffles
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Green Chili Corn Waffles with Crispy Chicken

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Ingredients

For the Green Chili Corn Waffles:
  • For the Green Chili Corn Waffles:
  • 1 3/4 cups cornmeal
  • 3/4 cup all-purpose flour
  • Salt and pepper
  • 1 tablespoon sugar
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup frozen, fire-roasted corn, such as Whole Foods brand, defrosted
  • or 2 ears fresh corn on cob (when in season), charred/grilled
  • 1 4-ounce can chili peppers
  • 1 large egg
  • 1 1/2 to 1 3/4 cups milk
  • 3 tablespoons melted butter plus some for waffle iron
For the Crispy Chicken:
  • For the Crispy Chicken: 4 pieces boneless, skin-on chicken breast
  • 2 large cloves garlic, chopped
  • 2 tablespoons rosemary, chopped
  • 2 tablespoons thyme, chopped
  • Salt and pepper
  • 1 tablespoon olive or canola oil
  • Juice of 1 lime
For the Bacon Pan Gravy:
  • For the Bacon Pan Gravy:
  • A drizzle canola or olive oil
  • 4 slices smoky bacon, finely chopped
  • 2 tablespoons butter
  • Black pepper
  • 2 tablespoons flour

Yield

Serves: 4

Preparation

For the waffles, preheat waffle iron to the highest setting. Whisk together cornmeal, flour, salt, pepper, sugar and nutmeg. Add corn, chilies, egg, milk and melted butter, and stir. Butter waffle iron and cook waffles until crispy.

Loosen skin of chicken and rub garlic and herbs across breast. Replace skin and season with salt and pepper.
Add a turn of the pan of oil to cast-iron skillet. Place chicken skin-side down in the cold skillet then turn on heat to medium-high. Weigh chicken down with another heavy skillet or weighted skillet. Cook 12 minutes then turn chicken and cook 6 minutes more. 

While the chicken cooks, prepare the gravy. Heat a medium skillet over medium high heat, brown bacon and remove to plate to drain on paper towel.  Wipe pan and return to heat, melt butter add some black pepper, whisk flour into butter 1 minute then whisk in Worcestershire and stock, thicken, add bacon back to pan gravy.  

Douse chicken with citrus juice and serve on Green Chili Corn Waffles with warm honey and hot sauce or Bacon Pan Gravy.