Ingredients

• ½ lb ground beef
• 1 chicken breast, cooked and chopped
• 1 scallion, minced
• 2 cloves garlic, crushed
• 1 tablespoon sugar
• ½ teaspoon ground cumin
• ½ teaspoon chili powder or more to taste
• 3 hard-boiled eggs, coarsely chopped
• A few pitted black olives, sliced
• ½ cup golden raisins
• 2 14 oz cans drained corn or 3 corn cobs, cooked and shelled
• ½ green bell pepper
• ½ red bell pepper
• ½ bunch basil
• 1 tablespoon margarine , melted
• 1 cup milk
• Salt
• Pepper
• Sugar for browning)
• 1 tablespoon flour
• 2 eggs , beaten
• 3 tablespoons olive oil

Directions

• Pino
• Pour olive oil in a skillet and saute the onion and garlic.
• Add the meat, cumin, and chili powder.
• Add salt and pepper.
• Cook over high heat and add the sugar.
• Reduce heat and cook over medium heat for about 20 minutes, until meat is cooked.
• Add flour, let the sauce thicken a little.
• Add ½ cup of boiling water and allow to thicken.
• Cool and reserve.
• Corn
• Combine corn, bell peppers, basil, milk and margarine.
• Put this mixture in a large heavy saucepan.
• Add salt and pepper.
• Stirring frequently, cook on medium / high for 10 minutes.
• Reduce heat and simmer for 15 minutes, stirring regularly, until mixture thickens.
• Let cool.
• Pour the beaten eggs and mix thoroughly.
• In a baking dish, spread a layer of pino.
• Place the chicken on top then olives, the egg and the raisins.
• Cover with mashed corn.
• Sprinkle lightly with sugar.
• Bake in an oven preheated at 400F and bake for 15 to 20 minutes.

Notes

• 5-11-25
• I omitted
• Raisins
• Olives
• I used B/S Chicken Thighs

Photos