Chicken Cornmeal Pie Recipe


Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyCuisine
DishMain Ingredient
Interest Group


 Stewing chicken2
 Garlic2 Clove (10 gm)
 Pequin chili4
 Butter1 Cup (16 tbs)
 Flour1 Cup (16 tbs)
 Canned tomatoes16 Ounce (1 Large Can)
 Tomato sauce1 Can (10 oz)
 Cumin powder1 Tablespoon
 Spanish seasoning2 Tablespoon
 Yellow cornmeal1 1⁄2 Cup (24 tbs)
 Pitted black olives1 Pint


1) Bake at 400 degrees until brown

2) Boil the chicken with garlic and Chili Pequins and cook until tender
3) Let the chicken cool by removing it from the broth and remove bones
4) After the broth is cooled, remove fat from the broth
5) In a saucepan, melt butter and add the flour, tomatoes and tomato sauce
6) Cook this in the chicken broth until thick and add cumin powder and Spanish seasoning
7) Take a large saucepan with 1 cup of water and add cornmeal in it
8) Bring 4 cups broth, stir into cornmeal mixture and cook for 15 to 20 minutes

9) In a large baking pan, place the chicken, olives and tomato mixture and mix them
10) Cornmeal mixture should be kept on top
11) Bake this at 400 degrees until it turns brown

12) Serve it hot