Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can corn, drained
  • 2 cups cooked, shredded chicken
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/2 cup shredded cheddar cheese (optional, for topping)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add bell peppers and cook until slightly tender.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  3. Add diced tomatoes, black beans, corn, shredded chicken, and chicken broth. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow flavors to meld. Stir in cilantro and season with salt and pepper to taste.
  4. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  5. In a separate bowl, combine the egg, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  6. Pour the chicken filling into the oven-safe skillet or baking dish.
  7. Pour the cornbread batter evenly over the chicken filling. Sprinkle with cheddar cheese (if using).
  8. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the pie cool for 5-10 minutes before serving this Chicken Fiesta Tamale Pie.