Food Network: Pastel de Choclo

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Pastel de Choclo
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
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

Directions
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.