Chicken and Egg - Janice Cole [98]
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes
¾ cup shredded Gruyère cheese (13 ounces)
1⁄3 cup chopped fresh flat-leaf parsley
Chilean Casserole with Caramelized Corn Topping
I was lucky enough to enjoy Chile’s national dish, pastel de choclo, in the tiny village of Pomaire, where potters make the special clay dishes in which this casserole is traditionally baked. Eating the casserole is like going on a treasure hunt. It’s chock-full of ground beef, chicken, eggs, olives, and raisins, and you never know what you’re going to find as you dip your fork in. The corn topping is caramelized with a light sprinkling of sugar and tastes like you’re eating extra-sweet corn on the cob. While the Chileans serve this dish during the summer to take advantage of the fresh corn, I prefer it in the winter because it’s such a warm, cozy dish.
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To make the casserole: Trim the chicken thighs of any excess fat. Rub with 1 teaspoon of the minced garlic and sprinkle with ½ tea-spoon of the salt and the ¼ teaspoon pepper.
Heat a large nonstick skillet over medium-high heat. Heat the olive oil (the chicken should sizzle when added). Brown the chicken, in batches if necessary, laying the chicken pieces out as flat as possible. Cook for 7 to 10 minutes or until brown on the outside and no longer pink in the center, turning once. Remove the chicken and cut each thigh in half.
Add the onion to the same skillet and cook, stirring frequently, over medium to medium-low heat for 3 minutes. Crumble the ground beef into the skillet, increase the heat to medium-high, and cook for 5 minutes or until no longer pink. Stir in the raisins and cumin and sprinkle with the remaining ¼ teaspoon of salt and the 1⁄8 teaspoon pepper. Stir in the remaining 2 teaspoons of garlic and cook for 30 seconds or until fragrant.
Preheat the oven to 400°F. Oil an 11-by-7-inch glass baking dish or coat with nonstick cooking spray. Place on a large, rimmed baking sheet. Spoon the ground beef mixture into the baking dish and nestle the chicken, eggs, and olives in the ground beef mixture.
To make the topping: Puree the corn in a food processor until smooth. Pour in the milk and puree the mixture until smooth. Add the egg and salt and process until blended. With the processor running, pour in the hot butter and process again until blended.
Pour the corn topping over the filling, making sure to cover the entire surface. Right before baking, sprinkle the sugar over the corn topping.
Bake the casserole for 40 to 45 minutes or until golden brown and slightly puffed. Let sit for 5 minutes before serving.
NOTES
For 3-minute eggs, arrange the eggs in a single layer in a medium pot and fill with just enough water to cover. Bring to a gentle boil, reduce the heat to medium or medium-low, and cook for 3 minutes at a very slow, gentle boil. Put the eggs in a bowl of ice water until cool. Peel and cut the eggs in half.
The casserole can be assembled, covered, and refrigerated for up to 8 hours before baking. Sprinkle the sugar over the corn topping right before baking.
This casserole is traditionally baked and served in individual pottery bowls. To bake in individual bowls, oil or coat with nonstick cooking spray six 1 ½- to 2-cup ovenproof bowls and place on a rimmed baking sheet. Spoon the filling mixture into the bowls and top with the corn topping. Sprinkle each bowl with 2 teaspoons of the sugar right before baking. Bake for 35 to 40 minutes.
SERVES 6
CASSEROLE
6 boneless, skinless chicken thighs (1 ¼ to 1 ½ pounds)
3 teaspoons minced garlic
¾ teaspoon coarse sea salt
¼ teaspoon freshly ground pepper, plus 1⁄8 teaspoon
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1 cup)
1 pound ground beef (85% lean)
½ cup raisins
2 teaspoons ground cumin
Six 3-minute eggs, halved (see Note)
½ cup pitted Kalamata olives, halved and rinsed
TOPPING
6 cups fresh or thawed corn kernels (8 ears or three 12-ounce bags)
½ cup milk
1 egg
1 teaspoon coarse salt
5 tablespoons