Dairy-Free Green Chile Chicken Tamale Pie

Instructions

1. 1Place the about 680 g chicken thighs in a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the pot, let it cool slightly, then shred it. Reserve 1 cup of the chicken broth from the pot.
2. 2While the chicken is cooking, finely chop the 1 medium onion and mince the 3 cloves of garlic. Heat an approximately 25 cm skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.
3. 3Add the 1 can of green chiles and the shredded chicken to the skillet with the onion and garlic. Stir to combine. Pour in the reserved 1 cup of chicken broth. Bring the mixture to a simmer over medium heat and cook for 15 minutes, stirring occasionally, until slightly thickened.
4. 4While the chicken mixture simmers, in a medium bowl, whisk together the 1.5 cups cornmeal, 0.5 cup all-purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon salt.
5. 5In a separate small bowl, whisk together the 1 cup dairy-free milk, 0.25 cup vegetable oil, and 1 count egg until well combined.
6. 6Pour the wet ingredients into the dry ingredients and stir until just combined to create the cornbread batter. Do not overmix.
7. 7Preheat your oven to 190°C. Pour the chicken and green chile mixture into an approximately 20 × 20 cm baking dish. Spread the cornbread batter evenly over the top of the chicken mixture.
8. 8Bake for 30-35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. Let the tamale pie rest for 5-10 minutes before serving.

Substitutions

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