|
12 oz skinless, boneless chicken breast 2 c water or 12 oz rotisserie chicken breast, shredded 1/4 c chicken broth 1 tsp olive oil 1 c medium-chopped onion 1 large clove garlic, minced 1 tsp dried oregano 1 tsp ground cumin 1 15-ounce can diced tomatoes, with juice 1 c corn kernels (thawed if using frozen) 1 1/2 Tbsp chile powder 1/2 tsp salt 1/4 tsp black pepper 1/4 c shredded sharp cheddar cheese 1/4 c chopped fresh cilantro Crust: 1/4 c yellow cornmeal 1/2 c cold water 1/4 tsp salt 1/2 tsp garlic powder 1/4 c milk 1 egg 1/2 Tbsp olive oil Cook chicken, if using raw: bring water to a boil in a medium saucepan, add chicken; return to boil, cover, reduce heat and simmer for 15 minutes until the chicken is no longer pink. Shred. Reserve 1/4 cup of the water. Sauté onion in olive oil in medium skillet over medium-high heat for 5 minutes. Add garlic, oregano and cumin and cook 2 minutes. Add chicken, tomatoes, corn, water/broth, chile powder, salt and pepper. Bring to a boil, reduce heat, and simmer 5 minutes. Preheat oven to 400 degrees F. Grease a 1 1/2 quart casserole dish and pour mixture into it. Make crust: In a small bowl, whisk together milk, egg, and olive oil until blended thoroughly. Set aside. Pour water in a small saucepan, and add cornmeal, salt, and garlic powder. Mix thoroughly, and cook over medium heat, with constant whisking, until properly thickened. The mush is thick enough when the whisk leaves permanent trails. Remove from heat. Stir milk mixture into mush and mix thoroughly. Pour corn mush mixture over chicken mixture in casserole dish and smooth. Bake at 400 degrees F for 30 minutes or until golden brown. Adapted from Low-Fat, High-Flavor Cookbook. This recipe was added: 24 October 2020 |