Chilean Corn and Leek Casserole with Pica Lime Chicken and Crunchy Marraqueta Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the butter.

2. 2

   In a bowl, mix the chicken with 1 tablespoon vegetable oil, 2 tablespoons Pica lime juice, half of the garlic, 1 teaspoon paprika, cumin, 1 teaspoon salt, and black pepper. Let it rest for 10 minutes while you prepare the rest.

3. 3

   Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and brown the marinated chicken for 5 to 7 minutes, stirring, until cooked through and lightly caramelized. Remove and set aside.

4. 4

   In the same skillet, add half of the butter. Sauté the onion and leek for 6 minutes over medium heat until softened. Stir in the remaining garlic and the dried oregano, and cook 1 minute more.

5. 5

   Place 600 g (4 cups) of the corn in a blender or food processor with the milk, chicken stock, and sugar. Blend until thick and creamy but not completely smooth.

6. 6

   Pour the corn mixture into the skillet with the onion and leek. Add the remaining whole corn and cook over medium heat, stirring often, for 8 to 10 minutes until thickened. Adjust with the remaining salt if needed.

7. 7

   Stir the chopped parsley into the corn mixture. Spread half of it in the baking dish. Arrange the browned chicken and black olives on top. Cover with the remaining corn mixture.

8. 8

   In a bowl, combine the marraqueta crumbs with the remaining melted butter and 1 teaspoon paprika. Sprinkle the Chanco cheese over the casserole, then top with the marraqueta mixture.

9. 9

   Bake for 20 to 22 minutes at 200 °C / 400 °F, until the topping is golden and crisp and the filling is bubbling around the edges.

10. 10

    Remove from the oven and drizzle with the remaining tablespoon of Pica lime juice. Let rest for 5 minutes before serving so it sets slightly and is easier to portion.