Chilean Corn and Green Bean Bake with Merkén Chicken and Marraqueta Crust

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

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   2. Mix the shredded chicken with half of the merkén, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons of the chicken broth. Set aside so the flavors can develop.

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   3. Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in half of the garlic and cook 1 minute more.

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   4. Add the green beans to the skillet with the onion, season with 1/4 teaspoon salt, the cumin, and a pinch of black pepper. Cook for 6 to 8 minutes, stirring, until tender but still bright green. If the pan gets dry, add 2 tablespoons of chicken broth. Remove and set aside.

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   5. In the same skillet or in a pot, melt the butter with the remaining tablespoon of vegetable oil over medium heat. Add the rest of the garlic and cook for 30 seconds.

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   6. Stir in the corn, milk, basil, remaining merkén, 1/2 teaspoon salt, and the rest of the black pepper. Cook for 8 to 10 minutes, stirring, until the corn is tender and fragrant.

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   7. Blend or process the corn mixture in batches until it becomes a thick corn cream with a little texture still remaining. If it is too thick, add the remaining chicken broth gradually. Adjust salt to taste.

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   8. Spread half of the corn mixture in the baking dish. Top with the sautéed green beans and then the merkén chicken. Cover with the remaining corn mixture.

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   9. Combine the marraqueta crumbs with the grated chanco cheese and scatter evenly over the top.

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    10. Bake for 25 minutes at 200 °C / 400 °F, until the topping is golden and the edges are bubbling. For deeper color, broil for 2 to 3 additional minutes, watching closely.

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    11. Let rest for 5 minutes before serving so the bake can set and be easier to portion.