| |
|
What You Need:
(To Serve: 6)
|
|
|
|
4 cups fresh corn kernels cut from 16 medium-sized ears of corn, or substitute 4 cups thoroughly defrosted frozen corn kernels
8 tablespoons (1 quarter-pound stick) butter, cut into ½-inch bits, plus 1 tablespoon butter, softened
1 tablespoon sugar
4 teaspoons salt
A 2½ -to 3-pound chicken, cut into 6 to 8 pieces
2 cups water
12 pitted prunes
2 tablespoons vegetable oil
1 cup finely chopped onions
9 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 3 cups chopped drained canned tomatoes
Freshly ground black pepper
2 medium-sized pimiento-stuffed green olives, finely chopped
1 tablespoon capers, washed and drained
1 tablespoon seedless raisins
5 egg yolks
2 hard-cooked eggs, peeled and cut crosswise into ¼-inch-thick slices
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Place the corn in the jar of an electric blender and blend at high speed for 30 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again until the kernels are reduced to a smooth puree.
|
2. In a heavy 2- to 3-quart saucepan, melt 8 tablespoons of the butter over moderate heat. When the foam begins to subside, stir in the pureed corn, sugar and 2 teaspoons of the salt.
|
3. Reduce the heat to low and, stirring occasionally, simmer uncovered for about 25 minutes, or until the mixture is thick enough to hold its shape almost solidly in a spoon. Transfer the corn mixture to a deep bowl and cool to room temperature.
|
4. Meanwhile combine the chicken, 1 teaspoon of the salt and 2 cups of cold water in a heavy 3- to 4-quart skillet. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 30 minutes, or until the chicken is tender but not falling apart. Transfer the chicken to a plate and set the stock aside.
|
5. When the chicken is cool enough to handle, remove the skin with a small knife or your fingers. Cut or pull the meat away from the bones. Discard the skin and bones, and cut the chicken meat into bite-sized pieces.
|
6. Place the prunes in a heatproof bowl and pour in enough hot chicken stock to cover them completely. Let the prunes soak for about 15 minutes, then drain and pat them dry with paper towels.
|
7. Preheat the oven to 350°. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 2-quart souffle or baking-serving dish.
|
8. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onions and, stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown.
|
9. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, the remaining teaspoon of salt and a few grindings of pepper.
|
10. Stirring occasionally, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape lightly in the spoon. Remove the skillet from the heat and stir in the chicken, prunes, olives, capers and raisins.
|
11. With a whisk or a rotary or electric beater, beat 4 of the egg yolks until thick and lemon-colored, then stir them into the cooled corn puree. Scoop about two thirds of the corn mixture into the baking dish and with a spatula or your fingers spread it as evenly as possible over the bottom and sides of the dish.
|
12. Pour in the chicken mixture, smooth it with a spatula, and arrange the sliced hard-cooked eggs attractively over the top. Cover the chicken and eggs with the rest of the pureed corn. Beat the remaining egg yolk lightly with a whisk or fork and brush it all over the corn. Bake in the middle of the oven for about 1 hour, until the top is golden brown and firm to the touch.
|
13. Serve at once, directly from the baking dish.
|
|
|
|
|
