Pastel De Choclo

Ingredients

• 2 tablespoons oil
• 1/2 lb boneless skinless chicken thigh, cut into 1/2-inch pieces
• 1 onion, chopped
• 1/2 cup raisins or golden raisin, soaked in warm water 5 minutes and drained
• 1 teaspoon chili powder
• 2 cups fresh corn kernels, thawed 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 green olives, sliced

Directions

1. 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. 2

   In a bowl, combine the corn, milk, egg yolks, flour, butter, sugar and salt.

3. 3

   In a separate bowl, beat egg whites until stiff and fold into the corn mixture.

4. 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. 5

   Bake at 350F 40 minutes.