Description
The original name for this dish is "Pastel de CHOCLO" (pastel de choclo) is a dish widespread in Chile, Argentina, Bolivia and Peru. The recipe was borrowed from Boris Burda, for which he thank you very much. Very hearty and tasty dish with a pleasant sweet-sour note. When it cooked, the kitchen was these flavors that I had my husband to push out of the kitchen!!!!
Ingredients
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Minced meat
400 g
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Onion
2 piece
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Garlic
2 tooth
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Raisins
0.333 cup
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Chicken fillet
1 piece
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Corn
2 can
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Olives
100 g
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Milk
0.333 cup
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Vegetable oil
50 g
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Salt
-
Starch
2 Tbsp
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Paprika sweet
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Chili
Cooking
The ground beef a little salt and pepper, saute in butter. When the beef is slightly browned, add two finely chopped onions and raisins (pre-soaked), mix everything.
A few moments fry and add finely chopped garlic, paprika and chilli. Cover with a lid and stew for 10 minutes. The flavor is crazy!
In a blender make into porridge corn. These are two little pots of milk (if needed) and a small amount of vegetable oil, add the starch.
Chicken breast split into several pieces and lightly fry in olive or sunflower oil, as you like (just a couple of minutes). Reduce fire and simmer 20 minutes under the lid.
The bottom of the form lubricated with oil and pour half of the corn mass.
Spread the stuffing on top, spread with spoon.
On top of meat are olives. Actually, we need more olives, but I had one jar.
Then spread the chicken and pour all the remaining corn ground. Close the lid, if you have a form without a lid, just cover with foil. And in the oven for 30 minutes at 200 degrees. After half an hour remove the foil and back in oven for 15-20 minutes (until browned).
Take out from the oven. Prescription even sprinkle with powdered sugar. But I decided not to.
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