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Written by Vince
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Sunday, 21 February 2010 07:39 |
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The other day I made a Peruvian dish and last night I directed my attention south to the country of Chile. I’m geographically challenged and had to use a map to determine the location but that's what Google is for anyway. Maybe I'll find something Argentinean next.
By looking at the picture, you'd think this was corn mush. It is corn mush but I assure you, it's delicious. The preparation seemed longer than usual but it was well worth it. By the time I got done, there was very little left so in the future I'd like to double the recipe in order to make all that hard work worth something.
Chilean Chicken Pie
- four boneless chicken breasts, cut into bite-sized pieces
- one yellow onion, chopped
- four garlic cloves, chopped
- two tbsp tomato paste
- one can of low-sodium chicken broth
- two cans of corn, drained and rinsed
- 1/4 cup of seedless raisins
- one cup of fat-free milk
- 1.5 tbsp whole wheat flour
- one tbsp dried basil
- one tsp ground cumin
- 1/2 tsp ground cinnamon
- three tbsp olive oil
Preheat oven to 375F degrees.
In a stockpot, cook chicken in one tbsp olive oil over medium-high heat until juices run clear and center is no longer pink. Drain and set aside.
In a stockpot, sauté onions in one tbsp olive oil over medium-high heat for four minutes. Add garlic and continue to cook for one minute. Add cumin and cinnamon; continue to cook for one minute. Add tomato paste, stir constantly and continue to cook for one minute. Add chicken broth, bring to a boil, reduce heat and simmer for 5 minutes. Transfer to a large bowl.
Place corn in a blender and blend until almost smooth. (Use a wooden spoon or a knife initially to move it around.) Transfer contents to a large bowl. Add milk and thoroughly combine. Whisk in flour.
Add one tbsp olive oil to the stockpot. Transfer corn mixture to stockpot and heat over medium heat, stirring frequently for 9 minutes. Add basil and continue to cook for one minute.
Place chicken mixture in a greased 8x8 baking dish. Spread raisins over the top of the chicken and then add the corn mixture evenly over the top. Place the baking dish on a cookie sheet and bake in the oven for 30 minutes. Let cool and serve.
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