Chicken Tamale Pie
Try this Chicken Tamale Pie recipe, or contribute your own.
Try this Chicken Tamale Pie recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 clove garlic minced
- 2 cups water
- 1 tablespoon butter
- 1 cup chopped onion
- 3/4 cup cornmeal
- 1 teaspoon chili powder
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 pound skinless chicken breast cubed
- 2 cans beans drained and rinsed (i used one black one great northern)
- 1 can sweet corn drained and rinsed
- one 4-ounce can hot green chilies
- one 12-ounce can diced tomatoes in juice
- 1/4 cup chicken stock (optional)
- Carbohydrate 33.2130027028741 g
- Cholesterol 48.9311166021802 mg
- Fat 6.19667361079117 g
- Fiber 3.84918065013447 g
- Protein 21.6429367261802 g
- Saturated Fat 1.94263161009225 g
- Serving Size 1 1 Serving (260g)
- Sodium 86.4903678987065 mg
- Sugar 29.3638220527396 g
- Trans Fat 0.633893734540622 g
- Calories 269 calories
Step-by-step
- Preheat oven to 375° F.
- In a large pot or deep saucepan, heat olive oil over medium high heat. Add cubed chicken, garlic, coriander, cumin, and 1/2 teaspoon chili powder. 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 chili 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 chili 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. Scoop the cornmeal mixture over the top of the chili, 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.
My Unexpected Culinary Adventure: Chicken Tamale Pie
Life as a fitness model isn't all protein shakes and gym selfies. Believe it or not, there are days when even I crave comfort food, something warm, hearty, and undeniably delicious. This week, that craving led me on a culinary adventure, resulting in a dish I never thought I'd fall in love with: Chicken Tamale Pie. Now, I know what you might be thinking: “Tamale pie? Isn't that a little…rustic?” And yes, perhaps it is. But the unexpected blend of savory chicken, subtly spiced chili, and creamy cornmeal topping created a symphony of flavors that completely won me over.
It all started with a simple desire for something different from my usual meal prep routine. I had a bunch of leftover chicken breast, some canned beans languishing in the pantry, and a surprising urge to experiment. The recipe itself was surprisingly straightforward, a testament to the fact that sometimes, the most satisfying dishes are the simplest ones. I followed the instructions diligently, chopping onions and garlic with a newfound zeal, savoring the aroma of spices filling my kitchen. The process itself was a form of meditation, a mindful escape from the pressures of photoshoots and training schedules. The rhythmic chopping, the careful stirring, the anticipation of the final product – it was all strangely therapeutic.
The most rewarding part was undoubtedly the taste. The chili base was rich and flavorful, with a gentle warmth from the chilies that complemented the savory chicken perfectly. The cornmeal topping provided a delightful textural contrast, its creamy texture a soothing counterpoint to the slightly spicy chili. The combination was both unexpected and utterly satisfying; a hearty meal that nourished both body and soul. It wasn't just a meal; it was a reminder that even within the structured world of fitness and health, there's always room for a little bit of delicious indulgence.
This Chicken Tamale Pie isn’t just a recipe; it's a reminder to embrace spontaneity in the kitchen and to discover the joy in simple, comforting meals. It’s a testament to the idea that even a fitness model can appreciate a truly satisfying, flavorful, and slightly decadent dish. So, the next time you find yourself craving something warm and comforting, I encourage you to give this recipe a try. You might just surprise yourself with how much you enjoy it. And who knows, it might even become your new favorite comfort food, too. It certainly has become mine.
Beyond the Recipe:
This recipe offers a fantastic platform for creativity and customization. Feel free to experiment with different types of beans, add your favorite vegetables, or even adjust the spice level to your liking. The beauty of this dish lies in its adaptability.
Serving Suggestions:
While this dish stands beautifully on its own, you can also enhance it with a simple side salad or some crusty bread for dipping. A dollop of sour cream or Greek yogurt would also add a cool, tangy contrast to the warm, savory flavors.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Making it Ahead:
You can prepare the chili base and cornmeal topping ahead of time and assemble the pie just before baking. This makes it a fantastic option for busy weeknights.
Nutritional Considerations:
While this recipe is undeniably delicious, it’s important to be mindful of portion sizes, particularly when focusing on a healthy diet. This is a hearty dish, and moderation is key. However, the use of lean chicken breast, beans, and corn contributes valuable protein and fiber, making it a more balanced meal compared to some other comfort food options.
