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  • Chicken And Corn Tamale Pie

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    Chicken And Corn Tamale Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • extra virgin olive oil cooking spray
    • 5 1/4 c. (1260 ml) 98% fat free, low sodium canned chicken broth
    • 2 1/4 c. (310 g) stone-grnd yellow corneal
    • 1 tsp (5 ml) grnd cumin
    • 1/2 tsp (2.5 ml) salt (optional)
    • 1/4 tsp (1.25 ml) cayenne pepper
    • 1 1/2 lb (720 g) boneless, skinless chicken breasts, trimmed of all fat and cut into 1 inch (2.5 cm) cubes
    • 1 c. (164 g) fresh or possibly thawed frzn corn kernels
    • 1 med onion, minced
    • 1 med fresh tomato, minced
    • 2 med tomatillos, husked and minced
    • 2 x jalapeno chili peppers, seeded and chopped
    • 2 lrg cloves garlic, chopped
    • 2 Tbsp. (18 g) golden brown raisins, plumped in
    • 2 Tbsp. (30 ml) dry white wine or possibly unsweetened apple juice
    • 1 Tbsp. (15 ml) chili pwdr
    • 1/2 tsp (2.5 ml) grnd cumin
    • 1 Tbsp. (15 ml) minced fresh oregano or possibly 1 tsp. (5 ml) crushed dry
    • 1/4 c. (60 g) shredded reduced fat Monterey jack cheese Preheat oven to 450 F (230 C), Gas Mark 8.

    Directions

    1. Coat a 10 inch (25 cm) round casserole which's at least 2 inches (5 cm) deep with cooking spray. Set aside.
    2. To make crust: In a large saucepan, bring chicken broth to a boil over medium-high heat. Gradually stir in cornmeal, cumin, salt (if using), and cayenne. Reduce heat to medium and cook, stirring constantly, till thickened, 10 to 12 min. Immediately spread mix to a depth of about 1/2 inch (1.25 cm) over bottom and sides of prepared casserole. Set aside.
    3. To make filling: Lightly coat a large nonstick skillet with cooking spray.
    4. Place over medium-high heat. Add in chicken and saute/fry till brown on all sides, about 5 min. Add in corn, onion, tomato, tomatillos, jalapenos, garlic, raisins with their liquid, chili pwdr, cumin, oregano, and cheese. Stir till well blended.
    5. Spoon mix into prepared casserole and bake, uncovered, for 25 to 30 min, till crust is golden and filling is bubbly. Remove from oven and let stand on a wire rack for 10 min before cutting into wedges to serve.

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