In Texas and Mexico tamales are attractively wrapped in corn husks and steamed but this pan version is equally good. This tamale pie is a blend of tender chicken, with a spicy tomato and corn sauce snugly cooked in a cornmeal nest. The contrast of texture, flavour and colour is unusual and very tasty. Serve with a simple green salad.
Place the chicken pieces, celery, parsley and bay leaf in a large saucepan and just cover with water. Bring to the boil and simmer gently, covered, for 25 minutes, or until the chicken is tender. Drain the chicken, reserving the broth. When it is cool enough to handle, remove all the meat from the bones. (Save the bones to add to the leftover broth, to make some more chicken stock later for oth