CHICKEN TAMALE PIE (Mexican)
Don’t be alarmed if the cornmeal mixture gets lumpy$just keep stirring and cooking and the mixture will become consistently thick.
4 tablespoons butter or margarine, divided
1 cup chopped onion
1 clove garlic, minced
2 cups cooked chicken, cut in cubes
1 can (12-ounces) tomato puree
1 tablespoon chili powder
1 cup pitted and chopped ripe olives
1/2 teaspoon ground coriander seed
3 teaspoons salt, divided
1/2 teaspoon ground pepper
6 cups chicken broth, divided
2 cups cornmeal
In a large skillet over medium heat, melt 1 tablespoon butter. Add onion and garlic and saute for 1 minute. Add chicken, tomato puree, chili powder, olives, coriander, 1 teaspoon of the salt, pepper and 1/2 cup chicken broth. Cover and simmer 15 minutes. Preheat oven to 325oF. Bring remaining broth to a boil in large saucepan. Add salt and butter. Stir in cornmeal. Cook at low heat 15 minutes, stirring constantly. Line a large shallow baking dish with half of the cornmeal mixture. Pour in chicken mixture. Cover with remaining cornmeal mixture. Bake for 1 1/2 hours.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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