Creamy corn criollo pie with braised chicken and oregano red onions

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   Place the potatoes in a pot with water and a pinch of salt. Cook for 12 to 15 minutes, until tender. Drain and set aside.

3. 3

   Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the red onion, sugar, a pinch of salt, and 1 teaspoon of the dried oregano. Cook for 12 minutes, stirring, until soft and lightly golden. Set aside.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil and 15 g butter. Add the chicken, half of the chopped garlic, the sweet paprika, half the salt, and the black pepper. Cook for 6 to 8 minutes until well seared.

5. 5

   Pour in the white wine and let it evaporate for 1 minute. Add the chicken stock and cook over medium heat for 8 more minutes, until the chicken is fully cooked and juicy. Turn off the heat, stir in the fresh parsley, and set aside.

6. 6

   Blend or roughly mash half of the corn with the milk until creamy but still slightly textured.

7. 7

   In a saucepan, melt the remaining 15 g butter over medium heat. Add the rest of the chopped garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute. Gradually add the corn-milk mixture, then the remaining corn kernels, nutmeg, and a pinch of salt. Cook for 4 to 5 minutes, stirring, until thickened.

8. 8

   Mash the cooked potatoes and mix them with the hot corn cream to make a thick, spreadable topping.

9. 9

   Assemble the pie in the baking dish: first spread the chicken with its juices, then the oregano red onions, and finally the potato-corn topping. Finish with the grated criollo or tybo cheese.

10. 10

    Bake for 18 to 22 minutes at 220 °C / 425 °F, until the cheese is melted and the edges are golden. For deeper color, broil for 2 additional minutes.

11. 11

    Let rest for 8 minutes before serving so the layers can settle.