Tamale Pie

Name: Tamale Pie
Ingredients: 2 1/2 lb. chicken breasts, boneless and skinless; 2 Tbsp. salad oil; 2 c. finely chopped onions; 1 clove garlic, crushed; 1 (16 oz.) can stewed tomatoes; 1/2 c. condensed chicken broth; salt; 1 (8 oz.) can tomato sauce; 1 1/2 to 2 Tbsp. chili powder; 1 tsp. oregano; 1 (12 oz.) can corn with peppers, drained; 1 c. pitted ripe olives; 2 c. yellow cornmeal; 1/2 c. Cheddar cheese, grated

14 ingredients

12 steps

Ingredients

2 1/2 lb. chicken breasts, boneless and skinless
2 Tbsp. salad oil
2 c. finely chopped onions
1 clove garlic, crushed
1 (16 oz.) can stewed tomatoes
1/2 c. condensed chicken broth
salt
1 (8 oz.) can tomato sauce
1 1/2 to 2 Tbsp. chili powder
1 tsp. oregano
1 (12 oz.) can corn with peppers, drained
1 c. pitted ripe olives
2 c. yellow cornmeal
1/2 c. Cheddar cheese, grated

Directions

1

Saute onion and garlic in hot oil in Dutch oven until tender. Add chicken, tomatoes, tomato sauce, chicken broth and 1 teaspoon salt.
2

Bring to boiling, stirring occasionally.
3

Reduce heat and simmer for 30 minutes.
4

Remove chicken and let cool.
5

Add chili powder and oregano to tomato mixture.
6

Boil, uncovered, until reduced to 3 cups.
7

Tear chicken into large pieces.
8

Add chicken, corn and olives; set aside.
9

Combine cornmeal with 4 cups water and 1 teaspoon salt.
10

Bring to boil, stirring constantly.
11

Boil until thickened.
12

Remove from heat; let stand for 5 minutes.