Chicken Tamale Pie

Name: Chicken Tamale Pie
Yield: Serves 4
Cuisine: American
Ingredients: 2 oz (50 g) freshly grated parmesan or mature Cheddar cheese; salt and pepper; 4 oz (100 g) cornmeal (polenta); 3 lb (1.3 kg) chicken, cut into serving pieces; a stick of celery with the leaves; ½ bay leaf; 1 oz (25 g) butter; a few parsley stalks; 1 clove of garlic, chopped finely; ½–1 teaspoon (2.5–5 ml spoon) chilli powder; 1 tablespoon (15 ml spoon) sunflower oil; 1 small onion, chopped finely; 8 oz (225 g) frozen corn kernels; 1 teaspoon (5 ml spoon) dried oregano; 14 oz (397 g) can of chopped tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

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.

Ingredients

3 lb (1.3 kg) chicken, cut into serving pieces
a stick of celery wi

Americas
United States
Stew
Gluten-free
Pie

Method

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