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 great 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 sauteing
- 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 saute for 1 minute. Add the beef and saute for 2 minutes. Add the paprika, salt and black pepper.
Divide the cooked beef and onion into 4 2-cup heatproof bowls. Place 3 olives into each bowl. Place 1/2 of each half chicken breast into each bowl. Divide the raisins and the hard-boiled eggs among the bowls.
In a saute 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.
nutrition information per serving
464 calories; 20g total fat; 256mg cholesterol; 864mg sodium; 30g carbohydrates; 3g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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