Tuesday, July 21, 2009

Chilean Pastel Maize/Corn Pie

This recipe idea comes from my friend Vicky Santebanez who hails from Chile! A translation specialist, Vicky and I met in a writing class in Doylestown about four years ago and became quick friends. Moving out to Colorado about two years ago with her family, we've kept in touch and although she tells me I ought to learn Spanish, I've yet to do so! This was the best I could come up with!

She says this is a traditional dish from her country, so I asked if I could share with you. I'm a vegetarian and may use a product called Quorn which is a product made of mycoprotien, aka - mushrooms, but you'd never know it.

Chilean Corn Pie ------->>>check the photo!

1 pound boneless skinless chicken breasts
5 cups chicken broth
1/4 cup vegetable oil
1 large onion, finely chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 cup butter
6 large ears fresh corn, husked or highquality frozen
1/2 to 1 cup milk
1 teaspoon salt
1 teaspoon sugar
8 fresh basil leaves, chopped
4 hardboiled eggs, peeled, sliced
1 cup pitted black brinecured olives (such as Alfonso or Kalamata)
1 cup raisins
2 tablespoons powdered sugar
Poach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside.
Heat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper.
Using grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil.
Preheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot.

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