Chicken Tamale Pie

Print

Rating:

(0 votes) 0 0

Using cornmeal as a crust, this "pie" has a delicious filling!

Ingredients

1 3 lb. chicken parts
Water to cover chicken
2 tsp. salt
12 peppercorns
2 stalks celery with leaves
1/2 bay leaf
1/2 C. yellow cornmeal
2 Tbs. butter
1/4 C. chopped onions
1 clove garlic, finely chopped
2 ripe tomatoes, peeled and chopped
1/4 tsp. each dried thyme, oregano and tarragon
Chili powder to taste
1 1/2 C. whole kernel corn
Grated cheddar cheese

Directions

In deep pot, combine chicken, water, salt, peppercorns, bay leaf and celery. Bring to a boil, then to simmer until chicken is very tender, 30-45 minutes. Let chicken cool in the broth, then remove it and shred the meat. Strain and reserve the broth.

In a saucepan bring 1 1/2 C. broth to a boil. Combine cornmeal and 1/2 C. remaining broth then stir it into the boiling broth and cook until it thickens, stirring often. If preparing to serve immediately pre-heat oven to 350 degrees, or do this 10 minutes before serving. Pour the cornmeal mush into a 2 1/2 quart casserole.

Melt the butter in a sauté pan. Add onion and garlic and cook until transparent. Add the tomato and seasonings, simmer fifteen minutes. Add the corn and salt. Spread the chicken over the cornmeal lined baking dish, and cover with tomato/corn mixture. Sprinkle with cheese and bake 25-20 minutes to heat through.

From: Rebecca