Chilean-Style Chicken Pot Pie

  • 2 Tbsp light margarine
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 Tbsp all purpose flour
  • 2 cups chicken stock, heated
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 3 lrg tomatoes, peeled, seeded and chopped
  • 1 green bell pepper, halved and cut in strips
  • 1 lrg carrot, cut into thin rounds
  • 3 cups cooked chicken pieces (bite size)
  • 1/2 cup pitted ripe olives
  • 1/4 cup sliced almonds
  • 1/4 cup raisins
  • 16oz can cream style corn
  • 4 tsp sugar image placeholder

In a large skillet over medium heat, melt the margarine. Add the onion and garlic and sauté until the onion is soft. Blend in 1 Tbsp of the flour and cook stirring until bubbly.

Gradually pour in the stock and continue cooking and stirring until the sauce boils and thickens. Stir in the paprika, cumin, cayenne, tomatoes, pepper and carrot. Simmer for 5 minutes. Remove the pan from the heat and stir in the chicken, olives, almonds and raisins. Pour the mixture into a shallow 2-quart casserole or an 11x9 baking dish. Wipe the pan clean, heat the remaining 1 Tbsp of flour and add the corn. Cook, stirring, until thickened.

Spoon over the top of the casserole then sprinkle with sugar. Bake at 350° F for 35 minutes then place under the broiler until the top is golden brown- about 5 minutes. (This is a popular chilean dish called pastel de choclo, which is topped with corn rather than a pastry. The touch of sugar on top melts into a thin golden skin.)

Submitted by: Recipe Group Member