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SWS: Chicken Tamale Pie




Source of Recipe


The Pink Adobe Cookbook

* Exported from MasterCook *

Chicken Tamale Pie

Recipe By : Rosalea Murphy
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles, Chicken, Southwest, Tex-mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 frying chicken (3-4 lbs)
1 carrot -- peeled and chopped
3 teaspoons salt
2 1/8 cups yellow cornmeal
2 cups cold water
1 medium onion -- chopped
1 garlic clove -- minced
2 tablespoons bell pepper -- minced
1/4 cup raisins
3 1/2 tablespoons olive oil
1 cup chopped black olives
1 tablespoon hot chili powder
1/8 teaspoon saffron
salt -- to taste
freshly ground black pepper -- to taste
1 can tomatoes (28 oz)
2 cups cooked fresh corn
--(from approximately 4 ears)
or
1 can whole-kernel corn (17 oz)
1 cup sliced black olives -- for garnish

Cover the chicken with cold water in a 4-quart pot. Add carrot, parsley, and 1 teaspoon of the salt. Bring to a boil, reduce heat, and simmer until tender (approximately 1 hour). Remove the chicken and strain the broth. When chicken is cool, pick meat from bones. Discard skin and bones. Shred the chicken meat.

Measure 6 cups of broth and bring to a boil. Mix 2 cups of the cornmeal with 2 cups of cold water. Stir the cornmeal mixture into the boiling broth, stirring constantly until it thickens. Season with remaining 2 teaspoons of salt and remove from heat. Keep in warm place, covered with foil.

Preheat oven to 350 degrees F. In a 3-quart saute pan, saute onion, garlic, bell pepper, and raisins in 3 tablespoons of the olive oil until onion is wilted. Add the shredded chicken, chopped olives, chili powder, saffron, and salt and pepper to taste. Add tomatoes and corn. Mix well and add remaining 1/8 cup of cornmeal, stirring until mixture is slightly thick. Line a 3-quart casserole dish with the cornmeal mixture, pressing it with a spoon on the bottom of dish and up the sides. Reserve enough to cover the top. Fill with chicken mixture and trickle in the remaining 1/2 tablespoon of olive oil. Top with remaining cornmeal mush. Garnish with the sliced olives. Bake for 20 to 30 minutes.

Cuisine:
"Southwest"

Source:
"The Pink Adobe Cookbook"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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