Chicken Parmentier de maïs à la chilienne (Pastel de choclos)

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Chicken Parmentier de maïs à la chilienne (Pastel de choclos)

Chicken Parmentier de maïs à la chilienne (Pastel de choclos)




Chicken Parmentier de maïs à la chilienne (Pastel de choclos)
Chicken Parmentier de maïs à la chilienne (Pastel de choclos)

Ingredients
Number of people
-

4
+

8 fresh corn (or 4 cans of 300 gr of corn)

3 onions

3 cloves of garlic

350 g ground beef (or mixture)

5 cooked chicken legs (or 2-3 chicken breasts)

3 hard-boiled eggs

1 fresh egg

25 cl milk

1 tablespoon corn flour (or cornstarch)

100 g black olives

100 g raisins

1 tablespoon butter

3 tablespoons cumin

basil leaf

Pepper

Salt

3 tablespoons of sugar


Preparation 
TOTAL TIME: 55 MIN
Preparation: 25 min
Cooking time: 30 min
Step 1
Let the minced meat macerate with salt, garlic, cumin, pepper for a few hours. This maceration is not mandatory if there is no time to do so.
Step 2
In a frying pan, fry the onion in butter, cut into small pieces. When it begins to brown, add the meat (with all the condiments of maceration: garlic, cumin, salt, pepper).
Step 3
The chicken breast can be fried at the same time. But if you prefer chicken legs, you should cook them in advance (with water, steam, roast, etc.), then bone them and cut them into pieces.
Step 4
Butter an ovenproof container. Pour the mixture with the meat and onions. Then place the sliced hard-boiled eggs, raisins and olives on top.
Step 5
Blend the milk, basil, a little salt and corn in a blender (not blend them too finely so that the preparation is not too liquid, you have to smell a few pieces of corn).
Step 6
Pour into a saucepan and heat. Dilute the corn flour in a little cold milk and add it to the corn. Stir well so that the sauce sets. Remove from the heat and add a beaten egg and mix well.
Step 7
Pour this mixture over the meat. Sprinkle with sugar and bake at 150-200°C (thermostat 5-7) until the top is golden brown (about 20-25 minutes).
Author's note
In Chile this dish is served with a tomato salad (seasoned with a little olive oil, salt and pepper).

I add my grain of salt



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