pastel de choclo is a typical South American dish found in Peru, Argentina, Bolivia and Chile countries.
Average prep time: 1hr
½ cup milk
4 ½ cups corn
2 tablespoons fresh basil
4 teaspoons sugar
1 cup chicken broth
1 cup onion, thinly sliced
½ cup red bell pepper, thinly sliced
½ cup carrot, thinly sliced
¼ teaspoon black pepper
3 garlic cloves sliced
2 bay leaves
¼ boneless skinless chicken breast, cut into small pieces
4 tablespoons fresh parsley, minced
- Combine milk and corn in a large saucepan, bring it to a boil. Cover, reduce the heat and simmer 15 minutes. Remove from the heat, let stand, covered 5 minutes. Place the corn mixture in a food processor, process it until smooth. Stir in the basil, 1 tsp of the sugar, and 1/2 teaspoons salt.
- Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat and simmer 15 minutes. Add remaining 1/2 teaspoons salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves.
- Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with the corn mixture, sprinkle evenly with remaining 1 tbsp sugar. Bake at 400°F for 25 minutes.
- Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
- Yield: 4 servings.