Pastel de Choclo

Ingredients

• 2  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup carrots thinly sliced
• 1 cup less-sodium chicken broth fat-free
• 2 tablespoons basil fresh thinly sliced
• 32 ounce regular corn fresh frozen thawed
• 2 tablespoons parsley fresh minced
• 2  garlic cloves thinly sliced
• 1 cup onion thinly sliced
• 0.5 cup bell pepper red thinly sliced
• 1 teaspoon salt divided
• 0.5 pound chicken breast boneless skinless cut into bite-sized pieces
• 4 teaspoons sugar divided
• 0.5 cup milk whole

Equipment

• food processor
• sauce pan
• oven
• baking pan
• broiler
• dutch oven

Directions

1. Preheat oven to 40
2. Combine milk and corn in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
3. Remove from heat; let stand, covered, 5 minutes.
4. Place corn mixture in a food processor; process until smooth. Stir in basil, 1 teaspoon sugar, and 1/2 teaspoon salt.
5. Combine broth, onion, bell pepper, carrot, black pepper, garlic, and bay leaves in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
6. Add remaining 1/2 teaspoon salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done.
7. Drain; discard bay leaves.
8. Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with corn mixture; sprinkle evenly with remaining 1 tablespoon sugar.
9. Bake at 400 for 25 minutes.
10. Preheat broiler.
11. Broil 3 minutes or until lightly browned.