Chilean Pastel De Choclo
- Reviews 9
Ready In: 1 hr 30 mins
Serves: 4
Ingredients
- 1⁄2 cup whole milk
- 4 1⁄2 cups fresh corn (or 2-16 oz.packages frozen corn, thawed)
- 2 tablespoons fresh basil, thinly sliced
- 4 teaspoons sugar, divided
- 1 cup chicken broth (or water)
- 1 cup onion, thinly sliced
- 1⁄2 cup red bell pepper, thinly sliced
- 1⁄2 cup carrot, thinly sliced
- 1⁄4 teaspoon black pepper
- 3 garlic cloves, thinly sliced
- 2 bay leaves
- 1⁄2 lb boneless skinless chicken breast, cut into bite-sized pieces
- 4 tablespoons fresh parsley, minced
- cooking spray
Directions
- 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.
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