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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Chilean Corn Casserole. This version uses chicken; other versions use beef, as well. Some say that it is not authentic if it doesn't include beef, but I have it on good authority that this is not always the case. However, I'm less concerned with whether it's authentic than whether it tastes good. Ingredients:
2 tablespoons oil |
1/2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces |
1 onion, chopped |
1/2 cup raisins or 1/2 cup golden raisin, soaked in warm water 5 minutes and drained |
1 teaspoon chili powder |
2 cups fresh corn kernels or 1 (16 ounce) package frozen corn kernels, thawed |
1 cup milk |
2 eggs, separated |
2 tablespoons flour |
2 tablespoons butter, melted |
1 teaspoon sugar |
1/2 teaspoon salt |
3 hard-boiled eggs, sliced |
12 black olives or 12 green olives, sliced |
Directions:
1. Heat oil over medium-high heat and stir-fry chicken, onion, raisins and chili powder until chicken is browned and onion is soft, about 5 minutes. Remove from heat.
2. In a bowl, combine the corn, milk, egg yolks, flour, butter, sugar and salt.
3. In a separate bowl, beat egg whites until stiff and fold into the corn mixture.
4. Spread chicken mixture in the bottom of a greased 2-quart casserole. Cover with a layer of egg slices, then top with olive slices. Pour the corn mixture over all.
5. Bake at 350F 40 minutes.
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