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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Mexican flavored main dish made with chicken instead of beef per request from recipe card collection. Ingredients:
3 1/2 lbs broiler-fryer chickens, cut up |
2 tablespoons salad oil or 2 tablespoons olive oil |
2 cups finely chopped onions |
1 clove garlic, crushed |
1 (1 lb) can stewed tomatoes |
1 (8 ounce) can tomato sauce |
1/2 cup condensed chicken broth, undiluted |
salt |
1 1/2-2 tablespoons chili powder |
1 teaspoon dried oregano |
1 (12 ounce) can corn mixed with chopped peppers, undrained |
1 cup pitted ripe olives |
2 cups yellow cornmeal |
1/2 cup grated cheddar cheese |
Directions:
1. Wash chicken and pat dry.
2. In hot oil saute onion and garlic till tender.
3. Add chicken, stewed tomatoes, tomato sauce, chicken broth and 1 tsp salt.
4. Bring to boil, stirring occasionally; reduce heat and simmer with cover for 30 minutes or until tender.
5. Remove from heat, let stand until chicken is cool enought to remove meat from bones, keeping meat in large pieces.
6. Add chili powder and oregano to tomato liquid.
7. Boil, uncovered until reduced to about 3 cups.
8. Stir in chicken, corn and olives, set aside.
9. In saucepan, combine cornmeal with 4 cups water and 1 tsp salt.
10. Bring to boil, stirring constantly until thick, then let stand for about 5 minutes.
11. Preheat oven to 375.
12. Line bottom of 3-qt baking dish with about half of the cornmeal mush.
13. Spoon chicken mixture over cornmeal.
14. Spoon remainder of cornmeal around edges.
15. Sprinkle with cheese.
16. Bake uncovered for 30 minutes until bubbly in center.
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