Tambor de Maíz con Pollo

Name: Tambor de Maíz con Pollo (Corn and Chicken Pie)
Yield: Serves 6
Cuisine: Cuba
Ingredients: 1 (15-ounce) can diced or crushed tomatoes; ¾ cup chopped red bell pepper (1 small); ¼ cup freshly grated Parmesan cheese; 2 to 3 teaspoons minced garlic (2 to 3 cloves); ¾ cup chopped green bell pepper (1 small); 1½ cups chopped onion (1 large); ¼ to ½ cup olive oil; 5 cups fresh or frozen corn kernels; 2 tablespoons brine-packed capers, drained; 2½ to 3 pounds bone-in chicken breasts and thighs; Salt to taste; 1½ cups heavy cream; ¼ to ½ teaspoon ground cumin to taste; Freshly ground black pepper to taste (optional); 6 egg yolks; ½ lime; 1 tablespoon sugar; ½ cup dry sherry or vino seco (dry Cuban cooking wine); ½ cup sliced pimiento-stuffed green olives

Corn and Chicken Pie

Preparation info

Serves
6

Difficulty
Medium

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

A tambor is a Cuban shepherd’s pie. Tambor is an everyday family kind of dish, and there are many versions with different toppings and fillings. This one, made with fresh, young corn as a topping and tender diced chicken in savory tomato sauce as a filling, is a favorite of mine. Serve it as a main course, accompanied by a crisp cucumber salad and warm, crusty yuca bread rolls.

Ingredients

Americas
Cuba
Havana
Main course
Caribbean
Pie
Gluten-free

Ingredients

Method