How Do You Make Bolivian Chicken Pie?

An explosion of flavors makes this Bolivian chicken dish a crowd pleaser at parties. Serves six. Put the chicken pieces in a large saucepan and add the stock to cover.

Bring the stock to a boil, cover the pan, and simmer over low heat until the chicken is tender, about 45 minutes. Let the chicken cool in the stock. When it's cool enough to handle, remove the skin and bones and cut the meat into 1-inch pieces.

Set it aside and discard the skin and bones. Preheat the oven to 300 degrees F. Put the raisins in a bowl and cover them with water.

Let them soak for 10 minutes, then drain. Heat the olive oil in a sauté pan over medium-high heat and cook the onions, stirring frequently, until they are soft. Add the tomatoes and cook another 5 minutes.

Season the mixture with salt and drain any excess oil. Add the raisins, cinnamon, chopped eggs, olives and chicken. Set aside.

Make the corn crust: Purée the corn kernels in a blender or food processor. Pour the corn purée into a saucepan and set ... more.

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