Pastel De Chocolo
|Ground beef||1 Pound|
|Chopped onion||2 Cup (32 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Ground cumin||1 Tablespoon|
|Paprika||1 1⁄2 Teaspoon|
|Chopped pitted ripe olives||1⁄2 Cup (8 tbs)|
|Broiler fryer chicken||3 Pound, cut up|
|Olive oil||2 Tablespoon|
|Frozen corn||10 Ounce (1 Package)|
|Dry white wine||1 Cup (16 tbs)|
Soak raisins in 1/4 cup hot water till plump; set aside.
Cook beef, onion, and garlic till meat is brown and onion is tender; drain off fat.
Stir in raisins with their liquid, cumin, paprika, salt, and pepper; turn into a 3-quart casserole.
Spread chopped olives evenly over meat mixture; set aside.
Brown chicken lightly in the olive oil about 15 minutes.
Arrange chicken atop meat mixture.
Top with corn; season with more salt and pepper.
Pour wine over all.
Bake, covered, at 350° for 45 minutes.
Spread corn evenly over casserole, if necessary.
Bake, uncovered, 15 minutes more.