Authentic Chilean Pastel De Choclo With Shortcuts Recipes

Steps:

• Preheat the oven to 400°F.
• Combine milk and corn in a large saucepan, bring it to a boil. Cover, reduce the heat, and simmer 15 minutes. Remove from the heat, let stand, covered 5 minutes. Place the corn mixture in a food processor, process it until smooth. Stir in the basil, 1 tsp of the sugar, and 1/2 teaspoons salt.
• Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoons salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves.
• Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with the corn mixture, sprinkle evenly with remaining 1 tbsp sugar. Bake at 400°F for 25 minutes.
• Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
• Yield: 4 servings.

Steps:

• Saute chicken breasts in hot oil until browned; remove from heat and rest aside.
• In a heavy skillet, brown the meat, drain, and put it into a bowl.
• Add oil (one swirl around pan) to skillet.
• Saute onion until translucent; add chile flakes, cumin, adobo, paprika, salt, pepper, and oregano.
• Add the sauteed mixture to the meat and mix.
• Pack the meat mixture into a pregreased (Pam) shallow 9-inch ovenproof casserole dish.
• Arrange chicken, eggs and olives on top of meat mixture.
• Place creamed corn in bowl; mix in 4 tablespoons of sugar and salt and pepper to taste.
• Pour this mixture over the meat mixture and sprinkle with the remaining sugar. It should cover mixture but not overtly.
• Bake in a 350°F oven for 45 to 60 minutes, or until the top is golden.
• Serve with additional sugar on side.

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
• Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
• Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
• Bake in the preheated oven until golden brown on top, about 20 minutes.