National Raisin Day
Chilean Chicken Pie
From Whole Foods
2 1/2 tablespoons olive oil, divided, plus more for greasing
4 garlic cloves, chopped
1 white onion, chopped
6 green onions, chopped and divided
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper to taste
2 tablespoons tomato paste
2 cups low-sodium chicken broth
1 pound (about 4 cups) shredded cooked chicken
1/4 cup chopped cilantro
3 1/2 cups frozen yellow corn kernels, thawed
1 cup 2% milk
1 1/2 tablespoons flour
2 tablespoons chopped basil
1/4 cup seedless raisins
2 tablespoons brined capers, drained
2 hard-cooked eggs, peeled and chopped
- Preheat oven to 375°F. Grease a 8- x 8-inch baking dish; set aside. Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add garlic and white onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add half of the green onions, cumin, cinnamon, salt and pepper and cook, stirring often, until very fragrant, about 2 minutes. Stir in tomato paste and cook, stirring constantly, for 1 minute. Stir in broth then boil gently until thickened, 4 to 5 minutes. Transfer mixture to a large bowl, stir in chicken and cilantro and set aside.
- Pulse corn in a food processor until almost smooth. Transfer it to a large bowl and whisk in milk and flour. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add corn mixture and cook, stirring often to avoid any sticking, until very thick, about 10 minutes. Stir in basil, salt and pepper.
- Arrange chicken mixture in the prepared dish in an even layer. Scatter raisins, capers and eggs over chicken, then spoon corn mixture over the top and spread out evenly with the back of a spoon. Set dish on a baking sheet to catch any drips and bake until golden brown and bubbly, about 30 minutes. Set aside to let cool for 10 minutes, then sprinkle remaining green onions over the top and serve.