ONE-POT RECIPES: Ham-It-Up Skillet . . . Bolivian-Style Corn Pie
By: Herald Staff and Wire Reports,
2 tablespoons vegetable oil
1 pound boneless cooked ham, cubed
1 onion, chopped
3 cloves garlic, chopped
3 cups low sodium beef broth
1 tablespoon Dijon mustard
1 tablespoon dry vermouth, optional
3 sprigs fresh thyme
1 bay leaf
1½ cups long-grain white rice
¾ cup sliced green olives
¼ cup chopped parsley
Heat oil in a skillet over medium heat. Cook ham, onion and garlic until ham browns lightly and onions are soft and slightly caramelized, about 6 minutes. Add beef broth, mustard, vermouth, thyme and bay leaf. Stir in rice; heat to a boil. Cover, reduce heat to low; simmer, 15 to 20 minutes.
Remove from heat; rest 5 minutes, covered. Fluff rice with fork; stir in olives and parsley.
Yield: Serves 8.
Approximate nutritional analysis per serving: 317 calories, 10 grams fat (2 grams saturated), 40 milligrams cholesterol, 33 grams carbohydrates, 21 grams protein, 1,683 milligrams sodium, 1 gram fiber.
Bolivian-Style Corn Pie
1 tablespoon plus 2 teaspoons olive oil
1 pound Mexican pork chorizo, skins removed
1 white onion, diced
6 cloves garlic, minced
1 tablespoon each: ground ancho chili, sweet paprika
2 teaspoons ground cumin
1 teaspoon ground chipotle pepper
½ teaspoon each: thyme, ground allspice
Z, teaspoon ground cloves
1 teaspoon salt
2 pounds boneless, skinless chicken breasts, cubed
½ cup chopped cilantro
Juice of 1 lime
1 yellow onion, chopped
8 ears corn, kernels cut from cobs (or 5 cups frozen)
1 cup milk
¼ teaspoon freshly ground black pepper
8 ounces mild cheese
Heat oven to 350 degrees. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Crumble in chorizo. Cook, stirring often, until browned, about 10 minutes. Transfer chorizo to a bowl, leaving fat in the skillet.
Add the white onion, garlic, ancho, paprika, cumin, chipotle, thyme, allspice, cloves and ½ teaspoon salt to the skillet; stir. Cook, stirring often, until onion is translucent, 5 to 8 minutes.
Stir in the chicken; cook, stirring often, until the chicken is cooked through, 15 minutes. Remove skillet from heat; transfer contents to a bowl. Stir in the reserved chorizo, cilantro and lime juice.
Wipe skillet clean; heat 2 teaspoons oil in skillet over medium heat. Add the yellow onion; cook, stirring frequently, until translucent, 5 to minutes. Remove skillet from heat. Combine onion with the corn and milk in a food processor; puree until smooth. Return skillet to medium heat; add corn mixture. Cook, stirring, until the mixture has thickened, about 5 minutes. Stir in remaining ½ teaspoon salt and the black pepper. Remove skillet from heat.
Transfer corn mixture to a bowl. Spread the chicken-chorizo mixture in the skillet. Spread the corn mixture over the meat. Bake 30 minutes. Remove dish from oven; turn on the broiler. Spread the cheese over the casserole. Broil until cheese melts and begins to brown, 3 to 5 minutes.
Yield: Serves 8.
Approximate nutritional analysis per serving: 631 calories, 37 grams fat (15 grams saturated), 145 milligrams cholesterol, 26 grams carbohydrates, 47 grams protein, 1,232 milligrams sodium, 4 grams fiber.