Authentic Chilean Pastel De Choclo With Shortcuts

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This was a staple growing up, my mamita slaved for hours making this for dinner.. I came up with a way to enjoy authentic pastel with less time in the kitchen and more time drinking with my guests. I whip this up once a year right around the 11th of september... Viva chile :)** i left off the raisins.. Casue my family hates them but for authentic add 2 handfuls of california raisins.

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Steps

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Saute chicken breasts in hot oil until browned.

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Remove from heat and rest aside.

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In a heavy skillet , brown the meat , drain , and put it into a bowl.

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Add oil to skillet.

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Saute onion until translucent.

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Add chile flakes , cumin , adobo , paprika , salt , pepper , and oregano.

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Add the sauteed mixture to the meat and mix.

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Pack the meat mixture into a pregreased shallow 9-inch ovenproof casserole dish.

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Arrange chicken , eggs and olives on top of meat mixture.

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Place creamed corn in bowl.

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Mix in 4 tablespoons of sugar and salt and pepper to taste.

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Pour this mixture over the meat mixture and sprinkle with the remaining sugar.

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It should cover mixture but not overtly.

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Bake in a 350f oven for 45 to 60 minutes , or until the top is golden.

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Serve with additional sugar on side.

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Ingredients

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boneless skinless chicken breasts, lean ground beef, vidalia onion, creamed corn, crushed red pepper flakes, cumin, adobo seasoning, salt & pepper, paprika, hard-boiled eggs, black olives, oregano, pam cooking spray, olive oil, sugar