Pastel De Choclo

echo echo's Note:

Chilean Corn Casserole. This version uses chicken; other versions use beef, as well. Some say that it is not authentic if it doesn't include beef, but I have it on good authority that this is not always the case. However, I'm less concerned with whether it's authentic than whether it tastes good.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 2 tablespoons oil
• ½ lb boneless skinless chicken thighs , cut into 1/2-inch pieces
• 1 onion , chopped
• ½ cup raisins or ½ cup golden raisin , soaked in warm water 5 minutes and drained
• 1 teaspoon chili powder
• 2 cups fresh corn kernels or 1 (16 ounce) package frozen corn kernels , thawed
• 1 cup milk
• 2 eggs , separated
• 2 tablespoons flour
• 2 tablespoons butter , melted
• 1 teaspoon sugar
• ½ teaspoon salt
• 3 hard-boiled eggs , sliced
• 12 black olives or 12 green olives , sliced

Directions:

1. Heat oil over medium-high heat and stir-fry chicken, onion, raisins and chili powder until chicken is browned and onion is soft, about 5 minutes. Remove from heat.
2. In a bowl, combine the corn, milk, egg yolks, flour, butter, sugar and salt.
3. In a separate bowl, beat egg whites until stiff and fold into the corn mixture.
4. Spread chicken mixture in the bottom of a greased 2-quart casserole. Cover with a layer of egg slices, then top with olive slices. Pour the corn mixture over all.
5. Bake at 350F 40 minutes.