Chicken Chili Tamale Pie (serves 4-5):
Chicken:
4 chicken thighs, or 2 breasts
Mexican Spice Mix - equal portions of chili powder, coriander, cumin, oregano brown sugar, salt, and pepper (should be about 2-3 tbsp)
canola oil
Heat oven to 400 F. Sprinkle the spice mix on both sides of the chicken (if you have some left over, save it for the chili), drizzle a couple drops of oil over each thigh and roast for 20-25 minutes, or until the chicken is cooked. Let cool slightly and shred with two forks.
Chili:
1 tbsp canola oil
1 small onion, diced
2 cloves of garlic, minced
1/2 bell pepper, diced
1/2 cup frozen corn
salt and pepper
1 tbsp chili powder
1/2 tsp cumin
1 tsp coriander
few dashes of red chili flakes
2-3 tbsp tomato paste
1 cup (or a little more) of chicken broth
shredded chicken from above
chopped cilantro
In a large skillet, heat the oil and saute the onion, garlic and bell pepper. Season with salt and pepper. Add the frozen corn and stir for a minute or two. Add the spices (and any left over spices from the spice mix above), let toast for a minute. Add the tomato paste and chicken broth. Let cook on low for 5 minutes or so, add the chicken and the cilantro. Taste for seasoning. Keep on low while you make the cornbread.
Cornbread:
3/4 cup cornmeal
1/2 cup flour
1-2 tbsp sugar
1 tsp baking powder
1/2 tsp salt
few dashes of red chili flakes
couple pinches of pepper
1/2 cup + 1 tbsp milk
1 tsp half and half
3 tbsp canola oil
1 large, or 2 small eggs, beaten
2 hand-fulls of shredded cheddar cheese plus more for sprinkling on top
In a bowl mix the dry ingredients with a whisk. Combine the wet ingredients and pour those into the dry, whisk to incorporate. Add the cheddar cheese, stir to combine.
Turn oven down to 350 F. Coat a ceramic baking dish with non stick spray. Transfer the Chili to the dish and top with the Cornbread. Sprinkle a little more cheese on top and bake for 40 minutes, until the cornbread is done and has a nice color to it. Let rest for 5-10 minutes to set and garnish with some more cilantro.
