chefwannabe
Senior Cook
Chicken Tamale Pie
4 to 6 servings
1 three-pound frying chicken, cut in serving pieces
Water to cover
2 teaspoons salt
12 peppercorns
2 stalks celery with leaves
1/2 bay leaf
1/2 cup yellow cornmeal
2 tablespoons butter
1/4 cup chopped onion
1 clove garlic, finely chopped
2 ripe tomatoes, peeled and chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
Chili powder to taste
1 1/2 cups whole-kernel corn, fresh, frozen or canned
Grated Parmesan or Cheddar cheese
In a deep kettle, combine the chicken, water to cover, salt, peppercorns, celery and bay leaf. Bring to a boil, lower the heat and simmer gently, skimming as necessary, until the chicken is tender, about 30-45 minutes. Let the chicken cool in the broth. Remove the meat from the bones and reserve. Strain broth.
In a saucepan bring one and one-half cups of the broth to a boil. Combine the cornmeal with one-half cup of the remaining broth, stir into the boiling broth, cover and cook until the mixture thickens, ten to fifteen minutes.
Preheat oven to 350 degrees. Cool the mush slightly and use to line the bottom and sides of a 2 1/2-quart casserole.
Meanwhile, melt the butter and cook the onion and garlic in it until the onion is transparent. Add the tomatoes and seasonings and simmer 15 minutes. Add the corn and salt to taste.
Spread the chicken over the center of the mush-lined casserole and cover with the tomato and corn mixture. Sprinkle with cheese and bake 30 minutes.
4 to 6 servings
1 three-pound frying chicken, cut in serving pieces
Water to cover
2 teaspoons salt
12 peppercorns
2 stalks celery with leaves
1/2 bay leaf
1/2 cup yellow cornmeal
2 tablespoons butter
1/4 cup chopped onion
1 clove garlic, finely chopped
2 ripe tomatoes, peeled and chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
Chili powder to taste
1 1/2 cups whole-kernel corn, fresh, frozen or canned
Grated Parmesan or Cheddar cheese
In a deep kettle, combine the chicken, water to cover, salt, peppercorns, celery and bay leaf. Bring to a boil, lower the heat and simmer gently, skimming as necessary, until the chicken is tender, about 30-45 minutes. Let the chicken cool in the broth. Remove the meat from the bones and reserve. Strain broth.
In a saucepan bring one and one-half cups of the broth to a boil. Combine the cornmeal with one-half cup of the remaining broth, stir into the boiling broth, cover and cook until the mixture thickens, ten to fifteen minutes.
Preheat oven to 350 degrees. Cool the mush slightly and use to line the bottom and sides of a 2 1/2-quart casserole.
Meanwhile, melt the butter and cook the onion and garlic in it until the onion is transparent. Add the tomatoes and seasonings and simmer 15 minutes. Add the corn and salt to taste.
Spread the chicken over the center of the mush-lined casserole and cover with the tomato and corn mixture. Sprinkle with cheese and bake 30 minutes.
