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  • Chicken Tamale Pie (Mexican)

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    Chicken Tamale Pie (Mexican)
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 Tbsp. butter or possibly margarine, divided
    • 1 c. minced onion
    • 1 x clove garlic, chopped
    • 2 c. cooked chicken, cut in cubes
    • 1 can (12-ounces) tomato puree
    • 1 Tbsp. chili pwdr
    • 1 c. pitted and minced ripe olives
    • 1/2 tsp grnd coriander seed
    • 3 tsp salt, divided
    • 1/2 tsp grnd pepper
    • 6 c. chicken broth, divided
    • 2 c. cornmeal

    Directions

    1. In a large skillet over medium heat, heat 1 Tbsp. butter. Add in onion and garlic and saute/fry for 1 minute. Add in chicken, tomato puree, chili pwdr, olives, coriander, 1 tsp. of the salt, pepper and 1/2 c. chicken broth. Cover and simmer 15 min. Preheat oven to 325F. Bring remaining broth to a boil in large saucepan. Add in salt and butter. Stir in cornmeal. Cook at low heat 15 min, stirring constantly. Line a large shallow baking dish with half of the cornmeal mix. Pour in chicken mix. Cover with remaining cornmeal mix. Bake for 1 1/2 hrs.

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