I’ve never been to Cuba or even to a Cuban restaurant, so I can’t claim that this dish tasted like an authentic one. Also I used the left overs from our roast chicken the day before instead of cooking a whole chicken like the original recipe asks for. But this recipe is great and I can’t recommend it enough. The filling inside the pie which includes capers, olives, raisins, fresh tomatoes and many other ingredients is so vibrant and provides a flavoursome contrast to the crisp corn topping.
CUBAN CHICKEN PIE
Approx 500 g cooked chicken meat
30 ml olive oil
1 onion, finely chopped
2 hard-boiled eggs, roughly chopped
2 tomatoes, roughly chopped
50 g pitted green olives, roughly chopped
1 tablespoon bottled capers
50 g raisins
salt & pepper
For the topping:
500 g drained canned or thawed frozen corn kennels
90 g butter
2 teaspoons sugar
3 eggs, lightly beaten
salt & pepper
1. Make the topping. Put the corn kennels into the food processor/blender and purée until smooth. Melt the butter in a pan over a low heat. Stir in the puréed corn and sugar. Season generously with salt and pepper and cook, stirring, for 10 minutes, until the mixture thickens and comes away from the sides of the pan.
2. Remove from the heat and leave to cool for 10 minutes, then slowly stir in the beaten eggs, a little at the time. Set the topping mixture aside.
3. Preheat the oven to 180C/350F. Heat the oil in a large frying pan and stir in the chopped onion. Cook gently for 5 minutes, until soft and translucent, season with salt and pepper to taste.
4. Stir in the chopped hard-boiled eggs, chopped tomatoes, olives, capers and raisins. Fold in the shredded chicken, make sure that it is well distributed throughout the mixture.
5. Spoon the pie filling into a 25 x 20 cm baking dish (or its’ equivalent). Using a spoon, spread the corn topping evenly over the top of the chicken filing and bake for 45 minutes, until golden brown. Leave to stand for about 10 minutes before serving.
Serve with good crusty bread on the side and chilled white wine 🙂