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

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

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Chicken Tamale Pie

Ingredients

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