Pastel De Choclo

Name: Pastel De Choclo
Ingredients: 2 tablespoons oil; 12 lb boneless skinless chicken thighs, cut into 1/2-inch pieces; 1 onion, chopped; 12 cup raisins or 12 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; 12 teaspoon salt; 3 hard-boiled eggs, sliced; 12 black olives or 12 green olives, sliced

14 ingredients

8 steps

Ingredients

2 tablespoons oil
12 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
1 onion, chopped
12 cup raisins or 12 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
12 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.
2

Remove from heat.
3

In a bowl, combine the corn, milk, egg yolks, flour, butter, sugar and salt.
4

In a separate bowl, beat egg whites until stiff and fold into the corn mixture.
5

Spread chicken mixture in the bottom of a greased 2-quart casserole.
6

Cover with a layer of egg slices, then top with olive slices.
7

Pour the corn mixture over all.
8

Bake at 350F 40 minutes.