Cuban Chicken and Corn Pie
|4 cups frozen sweet corn, thawed|
|8 tbs unsalted butter|
|kosher salt to taste|
|1 tbs sugar|
|4 egg yolks|
|2 and 1/2 lb chicken|
|2 tbs vegetable oil|
|1 onion, minced|
|2 lbs tomatoes, peeled, seeded and chopped|
|kosher salt and fresh ground black pepper to taste|
|1 tbs raisins|
|1 tbs pimiento-stuffed olives, chopped|
|1 tbs capers|
|12 pitted prunes, plumped in hot water, then drained|
|2 hard boiled eggs, sliced|
There are versions of this savory pie all over the Caribbean and Latin America.
- Place the corn in a food processor or blender and process until smooth. This should give you about 4 cups.
- In a sauce pan heat the butter, add the corn, salt, sugar and cook stirring occasionally until the mixture thickens, about 20 minutes.
- Cool slightly then beat in the egg yolks. Set aside.
- Poach the chicken in water to cover for about 45 minutes, or until tender.
- Cool and remove any skin and bones.
- Cut the chicken into bite sized pieces. Set aside.
- Heat the oil in a heavy frying pan and saute the onion until tender, not brown.
- Add the tomatoes and cook until the mixture is thick. Season to taste with salt and pepper.
- Add the chicken, raisins, olives, capers and prunes. Mix together gently.
- Line a 2 quart souffle’ dish with 2/3 of the corn mixture, patting it up the sides of the dish with the fingers.
- Pour in the chicken mixture, top with the and cover with the hard boiled eggs, then cover with the remaining corn mixture.
- Bake in a preheated 350 degree oven for about 45 minutes.
- Note: lean boneless pork cut into 1 inch cubes and simmered until tender, may be used instead of the chicken.