Authentic Chilean Pastel De Choclo - With Shortcuts - cooking recipe

Ingredients

2 lbs boneless skinless chicken breasts, diced
1 1/2 lbs lean ground beef
1 cup vidalia onion, finely chopped
2 (12 ounce) cans creamed corn
1 tablespoon crushed red pepper flakes
1 1/2 tablespoons cumin
1 1/2 tablespoons adobo seasoning
2 tablespoons salt & pepper
1 tablespoon paprika
4 hard-boiled eggs, sliced
10 -12 large black olives, sliced
1 teaspoon oregano
Pam cooking spray or cooking spray
1 -2 teaspoon olive oil
1 -2 cup sugar

Preparation

Saute chicken breasts in hot oil until browned; remove from heat and rest aside.
In a heavy skillet, brown the meat, drain, and put it into a bowl.
Add oil (one swirl around pan) to skillet.
Saute onion until translucent; add chile flakes, cumin, adobo, paprika, salt, pepper, and oregano.
Add the sauteed mixture to the meat and mix.
Pack the meat mixture into a pregreased (Pam) shallow 9-inch ovenproof casserole dish.
Arrange chicken, eggs and olives on top of meat mixture.
Place creamed corn in bowl; mix in 4 tablespoons of sugar and salt and pepper to taste.
Pour this mixture over the meat mixture and sprinkle with the remaining sugar. It should cover mixture but not overtly.
Bake in a 350\u00b0F oven for 45 to 60 minutes, or until the top is golden.
Serve with additional sugar on side.