'Chicken Pot Pie with Corn Crust (Pastel de Choclo con Pollo - Chile) recipe' Recipes  

Chicken Pot Pie with Corn Crust (Pastel de Choclo con Pollo - Chile) recipe

star123 (220.226.172.202) -

Chicken Filling

1 1/2 pounds bone-in chicken breasts

1 pound chicken thighs

1 small yellow onion, peeled

2 cups homemade chicken broth

1 bay leaf

1/4 cup golden seedless raisins

3 tablespoons olive oil

2 medium yellow onions, peeled and minced

1 medium clove garlic, minced

1/2 teaspoon sweet paprika

1/2 teaspoon dried powdered oregano

1/4 teaspoon ground cumin

Salt, to taste

Freshly-ground white pepper, to taste

2 hardboiled eggs, each cut into 8 wedges

12 medium pitted black olives, coarsely chopped

Put chicken breasts and thighs, the whole onion, chicken broth and bay leaf in a large stockpot; bring to a low boil over medium-high heat. Reduce heat, cover and simmer until the chicken is tender, about 30 minutes.

Transfer the chicken pieces to a large plate. When the chicken is cool, remove skin and pull the meat from the bones. Discard skin, bones and bay leaf. Dice the chicken meat. Reserve the chicken cooking liquid and onion.

Soak raisins in a small mixing bowl with enough warm water to cover so that they soften.

Meanwhile, heat olive oil in a large skillet over medium heat and sauté minced onions and garlic, stirring occasionally, until just brown, about 10 minutes.

Drain raisins and stir them in along with the diced chicken, 1/2 cup of the reserved chicken cooking liquid, paprika, oregano and cumin. Cook for 5 minutes.

Taste and season with salt and white pepper, as needed. Remove the filling from the heat and keep warm.

Corn Topping

5 cups fresh or frozen (defrosted) corn kernels

1 cup milk

1/2 cup butter

1/4 teaspoon salt, or to taste

1/8 teaspoon freshly-ground black pepper, or to taste

1 teaspoon sweet paprika

1 tablespoon confectioners’ sugar, or to taste

Purée corn kernels and milk with the reserved onion in a food processor or electric blender until smooth. Melt butter in a large skillet over medium-high heat. Stir in the corn purée and cook, stirring occasionally, for 5 minutes, or until it is as thick as oatmeal. Taste, then season with salt and black pepper as needed.

Butter a shallow 2-quart casserole with 1 tablespoon butter. Spread the chicken filling on the bottom of the casserole. Press the egg wedges and chopped olives into the filling. Spread the corn topping over the chicken and smooth it with a rubber spatula. Sprinkle the top of the pie with the paprika and then the confectioners' sugar.

Bake the pie in a preheated 350 degree F oven until the top is firm and light golden, about 45 minutes.

Broil the pie under a preheated broiler about 4 inches from the heat until the top has browned, about 4 minutes. Serve at once.

Serves 4 to 6.

Reply #1 Chris A from the Philippines (63.176.159.54) -

Chicken Adobo

1 chicken, cut up

soy sauce

white vinegar

handful of black peppercorns

garlic cloves, peeled (5-15)

1 large bay leaf

cooking oil (something bland like canola oil)

Simmer: Put chicken, peppercorns and bay leaf in a large pot (dutch oven or large high-walled frying pan). Peel garlic cloves, cut a slice into them, and add to pot. (You can use less garlic, but note that garlic powder does not give the same taste or quality.)

Add soy sauce and vinegar to pot: 5 parts soy sauce to 3 part vinegar. (I just tip the bottle and count "glops" as it pours.) Add some water so the pot is about half full; if you're cooking more, then adjust. Important: the liquid should be pretty brown from the soy sauce, rather than very watered down.

Cover; simmer on medium heat for 15-20 minutes, then remove from heat.

Fry: Pour liquid into a bowl and set it aside. (I do this by slightly opening the top of the pot, tipping and pouring into the bowl.)

Pour some cooking oil into the bottom of the pot and brown the chicken at a high heat. (Cover the pot to keep from splattering.) You may have to take some of the chicken out of the pot to do this easily. You can also brown the garlic lightly.

Remove from heat and let the pot cool. This is important — otherwise, the soy sauce can end up with a burnt taste. You may also want to pour out any residual oil, if you are big on fat-free diets.

Boil: When pot has cooled down, pour the sauce back in. Cover, and boil at medium heat for 45 minutes to an hour. Adobo is done when the chicken is cooked and tender.

Reply #2 Chris A from the Philippines (63.176.159.102) -

Pork Asado

Ingredients:

1 kilo pork

2 large potatoes, peeled and divided into 6

1 large onion, peeled and cut into cubes

1 head garlic, minced and chopped

1 tsp. black pepper

3 cup native vinegar

4 tbsp. cooking lard

1 tbsp. salt

1 pc. bay leaf

2 tbsp. soy sauce

2 red and green sweet pepper, cut into slices

4 tbsp. achuete juice

4 medium-sized tomatoes, cut into small pieces

Place the pork in a saucepan and add vinegar, pepper and 1/2 clove of garlic. Later, add the salt, bay leaf and soy sauce. Allow it to boil for 2 minutes.

Add 2 cups water and let boil until pork is tender. Fry the potatoes until golden brown, then set aside. Saute garlic, onion, and tomatoes, then add pork mixture, potatoes, and red and green sweet pepper and athlete juice, to the mixture and cook until done. Serve hot. Good for 10 persons.

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