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Ingredientes
- 4 Tbsp. butter or possibly margarine, divided
- 1 c. minced onion
- 1 x clove garlic, chopped
- 2 c. cooked chicken, cut in cubes
- 1 can (12-ounces) tomato puree
- 1 Tbsp. chili pwdr
- 1 c. pitted and minced ripe olives
- 1/2 tsp grnd coriander seed
- 3 tsp salt, divided
- 1/2 tsp grnd pepper
- 6 c. chicken broth, divided
- 2 c. cornmeal
Direcciones
- In a large skillet over medium heat, heat 1 Tbsp. butter. Add in onion and garlic and saute/fry for 1 minute. Add in chicken, tomato puree, chili pwdr, olives, coriander, 1 tsp. of the salt, pepper and 1/2 c. chicken broth. Cover and simmer 15 min. Preheat oven to 325F. Bring remaining broth to a boil in large saucepan. Add in salt and butter. Stir in cornmeal. Cook at low heat 15 min, stirring constantly. Line a large shallow baking dish with half of the cornmeal mix. Pour in chicken mix. Cover with remaining cornmeal mix. Bake for 1 1/2 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 8 servings | |
| Calories 308 | |
| Calories from Fat 114 | 37% |
| Total Fat 12.91g | 16% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1235mg | 51% |
| Potassium 329mg | 9% |
| Total Carbs 34.62g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.5g | 1% |
| Protein 12.56g | 20% |
