Corn and Mote Bake with Merkén Chicken Filling and Chanco Cheese Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 10 g butter and set aside.

2. 2

   2. For the filling, heat 1 tablespoon vegetable oil and 15 g butter in a large skillet over medium heat. Add the diced onion with 1/2 teaspoon salt and cook for 10 minutes, stirring, until soft and lightly golden.

3. 3

   3. Add the garlic, sweet paprika, cumin, black pepper, and merkén. Cook for 1 minute so the spices release their aroma.

4. 4

   4. Add the diced chicken, raise to medium-high heat, and cook for 5 to 6 minutes until it changes color. Add 125 ml chicken stock and cook 6 to 8 minutes more until the liquid reduces and the chicken is cooked through. Stir in the chopped basil, adjust salt, and set the filling aside.

5. 5

   5. For the topping, place the corn, milk, and the remaining 125 ml chicken stock in a pot. Cook over medium heat for 5 minutes.

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   6. Transfer the corn mixture to a food processor or blender and pulse just enough to get a semi-rustic texture. Return the mixture to the pot.

7. 7

   7. Add the fine cornmeal, sugar, 15 g butter, and 1 tablespoon vegetable oil. Cook over medium-low heat for 8 to 10 minutes, stirring constantly, until thick and creamy. Fold in the cooked mote wheat and adjust with salt and pepper.

8. 8

   8. Spread the chicken filling in the prepared baking dish. Cover with the corn and mote topping, smoothing the surface with a spoon.

9. 9

   9. Brush the top with the beaten egg and scatter the grated chanco cheese over it. Sprinkle with an extra pinch of merkén.

10. 10

    10. Bake at 200 °C / 400 °F for 22 to 25 minutes, until the top is golden and bubbling. If you want more color, broil for 2 to 3 additional minutes, watching closely.

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    11. Remove from the oven and let rest for 8 minutes before serving so it can set. Serve hot.