Chicken Tamale Pie!
Ok, so this dinner has its genesis in a couple of places. The first was a truly disappointing tamale pie I had from a well known manufacturer of organic foods. I don’t have a big problem with the fact that it was vegan, but it didn’t taste like anything at all. I really liked the idea, but the execution didn’t do anything for me. Then, I had some leftover chicken. I had cut up a chicken to make dinner a couple of nights ago, and we only ate the breasts. This left wings, thighs, and legs to use. Amy doesn’t care for them much, so they needed to be handled in a way that would make it less obvious what we were eating. The truth is this would be a great way to use up leftover beans, and rice as well as chicken. On the other hand since I was cooking the chicken, beans and rice I could season everything exactly the way I wanted it for this dish. I guess what you do will depend on what you have laying around, and what state it is in.
1/2 cup dry black beans soaked over night
2 cloves garlic minced
1/2 large onion finely diced
2 chicken leg quarters, cut into leg and thigh
salt and pepper
1/2 cup rice (uncooked)
1/2 large onion finely diced (yes, the other half!)
2 cloves garlic
1 poblano pepper finely diced
1 red bell pepper finely diced
1 can enchilada sauce (I used Old El Paso. They have a very strict policy on labeling for gluten containing ingredients)
Bob’s Red Mill Gluten-Free corn bread mix
1 1/2 cup milk
1/3 cup canola oil or melted butter
Obviously you should soak your beans ahead of time to cut down on the cooking time. Combine the first half of the onion and garlic with the black beans and cover with water. Bring to a boil, and simmer for 30-45 minutes, until tender. Just fish one out and try it. If it is not tender give it a little longer.
While the beans are cooking, preheat the oven to 350F. Season the chicken on both sides with salt, pepper, ground cumin, and paprika, and bake until cooked through. Allow the chicken to cool a bit, and pull the meat off the bone, and chop into small pieces.
Cook your rice. This is a fairly easy step, I just made some plain white rice for this.
In a large skillet sweat the second half of the onions and garlic until tender, add a little salt to draw out moisture, and help move this along. Then add the poblano and bell peppers, and sweat until they are tender. Add the chicken, beans, rice and enchilada sauce, and bring the mix up to a boil, and then simmer for a few minutes. Stir frequently. Pour this mixture into a 13×9 inch pan. Turn the oven up to 375F.
Prepare the cornbread mix according to the directions on the package, and then spread on top of the chicken and bean mixture. Try to spread it as thinly and evenly as possible. Bake for about 20 to 25 minutes until the cornbread is golden brown on top and the filling of the pie is bubbling, and hot.
I ate mine topped with a bit of shredded cheddar cheese, and a nice gluten-free beer! It was a great dinner, and the kind of thing that is even better the next day!
Now of course if you wanted to make this vegetarian you could just leave out the chicken, there is protein already with the beans, and you could even add some squash and zucchini or whatever other veggies you wanted to. This kind of dish gives you lots of options to make things your own. Hope you enjoy it!