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Chilean Casserole of Beef and Chicken (Pastel de Choclo)

Source: Burt Wolf's Menu Cookbook
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Active Time:  20 Minutes
Total Time:  50 Minutes
  Makes 4 servings
Pastel de Chochlo is basically a casserole of beef and chicken with a top crust of pureed corn kernels. It's one of the world's greate one-pot recipes.
2 tablespoons vegetable oil
1 cup chopped onion
2 cups lean beef, cut into 1-inch cubes
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 stuffed olives
2 boneless, skinless chicken breasts, halved, and cooked by steaming or sautéing
1/4 cup raisins
2 eggs, hard-boiled, each sliced into 4 pieces
1 tablespoon butter
2 cups canned corn kernels, pureed
3 teaspoons sugar
1 egg mixed with 2 tablespoons water for egg wash
Preheat the oven to 400 degrees F.

In a saucepan over medium heat, heat the oil. Add the onions and sauté for 1 minute. Add the beef and sauté for 2 minutes. Add the paprika, salt, and black pepper.

Divide the cooked beef and onion into four 2-cup heat-proof bowls. Place 3 olives into each bowl. Place one half of each half chicken breast into each bowl. Divide the raisins and the hard-boiled eggs among the bowls.

In a sauté pan over medium heat, melt the butter. Add the pureed corn, and 1 teaspoon of the sugar. Pour the pureed corn on top of the contents of the bowls to make a top crust.

Paint the egg wash onto the corn. Sprinkle 1/2 teaspoon of the sugar on top of each bowl, and bake for 30 minutes, or until the corn forms a lightly browned crust.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Beefed-Up Casseroles
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 464
Fat. Total: 20g
Fiber: 3g
Carbohydrates, Total: 30g
Sodium: 864mg
% Cal. from Fat: 39%
Cholesterol: 256mg
Protein: 42g
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