Pastel de Choclo Chileno
Receta
Nestlé® Carnation®

Pastel de Choclo Chileno

0 0 Reseñas de receta | Califica esta receta | 122 la han guardado

120 mins. de preparación

45 mins. de cocción

0 mins. de descanso

165 mins. en total

Porciones: 12 porciones

Dificultad: Avanzado

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Ingredientes

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Instrucciones

FOR SHREDDED CHICKEN:
PLACE
 chicken, onion, carrot, celery, thyme, bay leaves and peppercorns in large pot. Cover chicken with water. Bring to a boil over medium-high heat. Reduce heat to simmer; cook until chicken is tender and completely cooked, about 45 to 50 minutes. Remove chicken from pot and set aside to cool. Strain stock into another pot or large bowls; set aside to cool. Remove layer of fat. Reserve stock for another use. Reserve onion pieces with cloves removed. Shred chicken (removing all meat from bones); set aside. Makes about 4 cups shredded chicken.

FOR CORN BATTER:
PREHEAT
 oven to 375º F.

TRANSFER half of reserved onion pieces cooked with chicken to blender container. Add half of corn kernels, 3/4 cup evaporated milk, 2 tablespoons corn meal and cornstarch; cover. Blend until smooth. Pour mixture into large bowl. Repeat with remaining onion, corn kernels, evaporated milk and corn meal. Add to mixture in large bowl; stir to blend batches.

HEAT 2 tablespoons oil in large saucepan over medium heat. Add basil, stirring about 1 minute to flavor oil. Add corn batter; cook, stirring constantly, until blended and thickened (about 10 minutes). Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

HEAT the remaining 2 tablespoons oil in large, deep skillet over medium-high heat. Add chopped onion and water. Cook, stirring occasionally, until liquid evaporates and onion is soft (about 10 minutes). Add shredded chicken, paprika, cinnamon, cumin, hot sauce, olives, raisins and eggs. Season with remaining salt and black pepper. Cook, stirring occasionally, for 3 to 4 minutes to blend.

SPREAD chicken mixture in the bottom of a large casserole (about 4 quarts or deep 13 x 9-inch baking dish) or smaller ovenproof dishes. Spread corn mixture on top, sprinkle with sugar.

BAKE for 40 to 50 minutes or until golden brown. Remove from oven. Preheat broiler. Brown under broiler for about 2 minutes or until sugar is lightly caramelized or browned. Serve hot.

SERVING TIP: Serve with “Ensalada Chilena”: a mixture of equal amounts of finely sliced onion and finely sliced, peeled tomatoes in a salt, pepper, oil, lemon juice and chopped cilantro dressing.

Cantidad por Porción
Porciones: 12 porciones
Calorías720
Calorías de Grasa470
%Valor Diario*
Grasa Total 52g81%
Grasa Saturada 14g72%
Colesterol 190mg63%
Sodio 750mg31%
Carbohidrato Total 38g13%
Fibra Dietética 5g19%
Azúcares 17g
Proteína 24g
Vitamina A25%
Vitamina C15%
Calcio10%
Hierro15%
* Los porcentajes de Valores Diarios están basados en una dieta de 2,000 calorías.
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