Text 30246, 78 rader
Skriven 2015-08-27 04:04:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1988
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Tamale Pie
 Categories: Poultry, Herbs, Chilies, Vegetables
      Yield: 5 servings
 
MMMMM---------------------------CHILLI--------------------------------
      1 lb Skinless chicken; cubed
      1 cl Garlic; minced
      1 ts Coriander
      1 ts Chilli spice mix
      1 ts Cumin
      3 tb Olive oil
      1 c  Chopped onion
     32 oz (2 cans) beans; drained,
           - rinsed
     15 oz Can sweet corn; drained,
           - rinsed
      4 oz Can chopped hot green
           - chilies
     14 oz Can diced tomatoes w/green
           - chilies; in juice
    1/4 c  Chicken stock (opt)

MMMMM--------------------------TOPPING-------------------------------
    3/4 c  Cornmeal
    1/2 ts Salt
      2 c  Water
      1 tb Butter
 
  Preheat oven to 375øF/190øC.
  
  In a large pot or deep saucepan, heat olive oil over
  medium high heat. Add cubed chicken, garlic, coriander,
  cumin, and 1/2 teaspoon chilli spice. Cook until chicken
  is browned on all sides, then remove and set aside.
  
  Add chopped onion to the pot and cook down until soft and
  fragrant. Add beans, corn, chilies, and tomatoes,
  including the liquid. If there is not very much juice with
  the tomatoes, add up to 1/4 cup chicken stock. You don't
  want a soupy chilli at all, but enough liquid to cook
  everything together.
  
  Bring mix to a boil and allow to cook and thicken. When
  nearly done, add chicken and mix in, heating through to
  finish. Remove chilli from heat.
  
  In a small pot, heat water and salt over medium high heat;
  it doesn't need to be boiling. Stir in cornmeal and
  continue whisking while it incorporates the water and
  thickens, which should take about 5 minutes. When thick,
  add butter and mix in to melt. Remove from heat.
  
  In a deep round glass dish, pour all of the chili. Oh man.
  You just want to eat it now, don't you? Oh man. Now scoop
  the (essentially polenta) cornmeal mixture over the top of
  the chilli, and spread into a single layer. Top with a
  sprinkling of black pepper.
  
  Bake for 30 minutes, or until polenta has firmed up. Allow
  to cool briefly, and then scoop into bowls to serve.
  
  YIELD: Serves 4 to 6
  
  Recipe by Kendra Vaculin
  
  Food52 | March 2015
  
  MM Format by Dave Drum - 27 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Global warming related to the alarming increase in pizza ovens
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