The Browning-Blas family lived in Chile for six years, and this traditional dish was a favorite. It incorporates sweet and savory, with the smokiness of cumin. The chicken is usually left on the bone, but you could use shredded meat if you prefer. It’s traditional to use olives and raisins, but feel free to adapt to your taste. Makes 12 servings.
Ingredients
6 large ears of corn, kernels cut into a bowl with liquid
16 leaves fresh basil, finely chopped
1 teaspoon salt
3 tablespoons butter
½ to 1 cup milk
1 large onion, chopped
3 tablespoons oil
1 pound lean ground beef
Salt and pepper to taste
1 teaspoon ground cumin
2 hard-boiled eggs, sliced
1 cup black olives (optional)
1 cup raisins (optional)
4 chicken thighs or 2 boneless breasts, seasoned with salt, pepper and cumin, browned
2 tablespoons sugar
Directions
In a saucepan, heat grated corn and liquid, chopped basil, salt and butter. Add milk a little at a time, stirring until the mixture thickens. Simmer 5 minutes. Remove from heat.
In a skillet, sauté onions in oil until golden, add ground beef, salt, pepper and cumin, and cook until brown.
Preheat oven to 350 degrees.
Spread beef mixture in 3-quart ovenproof serving dish. Top with sliced egg, olives and raisins (if using). Place chicken on top of egg. Cover with corn mixture. Sprinkle sugar on top. Bake 30-35 minutes until top is golden brown.
