Chicken tamale pie

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Corn oil
3 Skinless, bonelss chicken breast halves (about 1 lb) cut into 3/4\" pieces (see note)
1 medium Onion, chopped
2 Garlic cloves, minced
1 Red or green pepper, seeded and coarsely chopped
1 small Jalapeno pepper, seeded and diced
1 cup Stewed tomatoes
½ cup Chicken broth
1 tablespoon Chili powder
1 teaspoon Cumin
Salt to taste
¼ cup Chopped fresh cilantro
4 cups Warm water
1½ cup Yellow cornmeal
2 tablespoons Butter
½ cup Shredded Cheddar or Monterey Jack cheese

Directions

Heat oil in a large nonstick skillet over medium heat. Add the chicken pieces and saute, stirring frequently, until browned on all sides, about 3 minutes. Add onion, garlic and peppers, and saute until onions and peppers have softened. Stir in tomatoes, chicken broth, spices, salt, cilantro and 1 tablespoon of cornmeal. Bring to a boil, and stir until mixture thickens. Remove from heat and set aside.

In a large, heavy saucepan, combine water, remaining cornmeal and 1 teaspoon salt over medium high heat. Bring to a boil, stirring constantly. Reduce heat to low and cook, stirring frequently, until mixture is thick and smooth, about 5 minutes. Add butter and half of the cheese, stirring until melted.

Spread about a third of the cornmeal mixture in a greased 8x11" oven-proof casserole or baking pan. Spread the chicken mixture over the cornmeal. Top with the remaining cornmeal mixture, spreading the cornmeal to the corners and edges of the baking dish to cover the filling. Sprinkle the remaining cheese over the top of the cornmeal.

Bake at 375'F. for 25-30 minutes, until the casserole bubbles and the top of the cornmeal is lightly browned. Serve immediately.

NOTE: Cooked chicken, boned and cut into bite-sized chunks, can be substituted for the boneless chicken breasts. If using precooked chicken, add the chicken just before you bring the tomtao mixture to a boil. Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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