Chicken Tamali Pie (Mexico)

Recipe By : Craig Claiborne's "The Original New York Times Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb. frying chicken, cut in pieces
water to cover
2 tsps. salt
12 peppercorns
2 stalks celery
1/2 bay leaf
1/2 cup yellow cornmeal
2 Tbs. butter
1/4 cup chopped onion
1 clove garlic, finely chopped
2 ripe tomatoes, peeled and chopped
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. dried tarragon
chili powder to taste
1 1/2 cups corn
grated cheddar cheese

1.In a large pot, combine chicken, water to cover, salt, peppercorns, celery and bay leaf. Bring to a boil, lower heat and simmer about 45 minutes.Remove meat from the bones and strain broth.

2.In a saucepan bring 1-1/2 cups of the broth to a boil. Combine cornmeal with 1/2 cup remaining broth, stir into boiling broth, cover and cook until mixture thickens, about 10 to 15 minutes.

3. Cool the mush slightly and line the bottom and sides of a 2-1/2 qt. casserole.

4. Melt the butter and cook onion and garlic until transparent. Add tomatoes and seasonings and simmer 15 minutes. Add corn and salt to taste.

5.Spread chicken over center of mush-lined casserole and cover with tomato-corn mixture. Sprinkle with cheese and bake at 350 degrees
30 minutes.