Chilean Pastel De Choclo

Name: Chilean Pastel De Choclo
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

14 ingredients

6 steps

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

1

Preheat the oven to 400°F.
2

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.
3

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.
4

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.
5

Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
6

Yield: 4 servings.