Sunday, March 7, 2010

Mushroom and Chicken Tamale Pie


Serves 8 to 10


For filling
3 tablespoons olive oil
1 pound white or baby bella mushrooms, thinly sliced
1 pound boneless chicken thighs, cut into 2-inch pieces
1 1/2 teaspoons freshly ground cumin seeds
1/2 teaspoon Mexican oregano
1/2 teaspoon ground garlic
1 teaspoon salt
2 large scallions, diced
1/2 cup roasted red peppers, diced
1 cup frozen corn
1 cup shredded mild cheddar and Monterey Jack cheese
Minced cilantro to garnish

For topping
1 1/4 cups unbleached all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup canola oil
1 large egg


Heat the oven to 400 degrees.

Heat 1 1/2 teaspoons of olive oil in a saute pan on medium high heat. Add the mushrooms and cook until soft. Remove mushrooms from the pan. 

Lower the heat to medium and add the remaining olive oil. Add the chicken, cumin, oregano, garlic powder, and salt. Stir and cook for 8 minutes. Remove from heat.

Toss the mushrooms, chicken, scallions, red peppers, and corn together in a bowl. Layer the mixture in a 9 inch x 13 inch casserole dish. Sprinkle with cheese.

In a large bowl, combine the flour, corn meal, sugar, baking powder, and salt.

In a small bowl, whisk together the milk, canola oil, and egg. Combine the wet ingredients with the dry ingredients until just moistened.

Spread over the chicken mixture.

Bake for 20 to 25 minutes.

Garnish with cilantro.

Advance purchase required!
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