Recipe: Chicken Tamale Pie

I can absolutely tell you that this was delicious and it was just about the ugliest thing I have made in ages. In the future I would probably add some jalapenos and made diced up onions and peppers to it but this was a big hit as is.

Chicken Tamale Pie

AuthorMabDifficultyIntermediate

Yields6 Servings
Prep Time45 minsCook Time1 hrTotal Time1 hr 45 mins

Ingredients
 ¾ lb chicken thighs
 14 oz canned tomatoes
 2 tbsp taco spice mix
 100 ml salsa
 chipolte, garlic, salt, pepper, to taste
Cornbread Base
 65 g cornmeal
 85 g flour
 10 g sugar
 10 g baking powder
 5 g salt
 4 tbsp oil
 80 ml milk
 1 eggs
 250 g cheddar, grated

Directions
1

In a tall sided pot, heat oil and brown chicken on both sides.

2

To the pot add the canned tomatoes, spices, and salsa. Add enough water until chicken is covered then simmer for about 30 minutes.

3

Preheat the oven to 175°C and grease a 9" round pan OR a medium sized rectangle pan.

4

Make the cornbread base: In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

5

Add to the oil, milk and egg until combined.

6

Press this mixture in to the greased pan and cook about 20 minutes, or until set.

7

When the chicken is finished, shred the chicken and add back to the sauce, then place that mixture over the cornbread base and spread it evenly.

8

Top with shredded cheese, and bake again until the cheese is melted through, about 20-30 minutes.

Adapted from Or Whatever You Do

Ingredients

Ingredients
 ¾ lb chicken thighs
 14 oz canned tomatoes
 2 tbsp taco spice mix
 100 ml salsa
 chipolte, garlic, salt, pepper, to taste
Cornbread Base
 65 g cornmeal
 85 g flour
 10 g sugar
 10 g baking powder
 5 g salt
 4 tbsp oil
 80 ml milk
 1 eggs
 250 g cheddar, grated

Directions

Directions
1

In a tall sided pot, heat oil and brown chicken on both sides.

2

To the pot add the canned tomatoes, spices, and salsa. Add enough water until chicken is covered then simmer for about 30 minutes.

3

Preheat the oven to 175°C and grease a 9" round pan OR a medium sized rectangle pan.

4

Make the cornbread base: In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

5

Add to the oil, milk and egg until combined.

6

Press this mixture in to the greased pan and cook about 20 minutes, or until set.

7

When the chicken is finished, shred the chicken and add back to the sauce, then place that mixture over the cornbread base and spread it evenly.

8

Top with shredded cheese, and bake again until the cheese is melted through, about 20-30 minutes.

Chicken Tamale Pie

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