Pastel De Chocio (Beef, Chicken And Corn Pie)

Place chicken, quartered onion, and 1 bay leaf in a pot. Season with salt and pepper, add water to cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and cook until chicken is done, 15-20 minutes.

Remove chicken. When cool, remove skin, pull meat from bones, and tear into large pieces.

Transfer quartered onion (discard cooking liquid and bay leaf) to a food processor or blender. Add corn and milk and puree until smooth.

Heat 2 tablespoons oil in a skillet over medium-high heat, add corn puree, and cook, stirring, until thick, about 5 minutes. Season with salt and pepper.

Preheat oven to 350 degrees F.

Heat remaining oil in skillet over medium heat. Add garlic and cook until golden, 5-7 minutes. Discard garlic. Add chopped onions and 1 1/4 cups water and cook over medium-high heat until liquid evaporates and onions are soft, 5-8 minutes. Add beef, breaking it up with the back of a spoon, and cook, stirring, until brown, 5-8 minutes.

Add cumin, oregano, remaining bay leaf, paprika, and raisins, and season with salt and pepper. Stir in 3/4 cup water, reduce heat to medium, and simmer until mixture is almost dry, about 5 minutes. Remove from heat and discard bay leaf.

Spread beef mixture in the bottom of a 2-quart casserole or in smaller ovenproof dishes. Add chicken, eggs, and olives, spread corn puree on top, and sprinkle with sugar.

Bake for 30 minutes. Remove from oven and preheat broiler. Brown under broiler for about 5 minutes. Serve hot.