Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
2 hr 30 min
Prep:
1 hr
Cook:
1 hr 30 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Pastel de Maiz

Recipe courtesy of Mary Sue Milliken|Susan Feniger

"Una De Cada" Enchilada Casserole

Recipe courtesy of Sunny Anderson

Fricasee de Poulet et Cepes

Recipe courtesy of La Truffiere

Skewered Chicken: Anticuchos de Pollo

Recipe courtesy of Aarón Sánchez

Dominican Chicken Lollipops: Chicharron de Pollo

Recipe courtesy of Alex Garcia

Chicken Breasts Chasseur (Supremes de Volaille Chasseur)

Recipe courtesy of Jacques Pepin|Andre Soltner|Jacques Torres|Alain Sailhac|International Culinary Center

Lemon-Garlic Chicken With Creamed Corn

Recipe courtesy of Food Network Kitchen

Colombian Chicken Stew: Sancocho

Recipe courtesy of Nancy Cabrera

Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories