traditional chilean corn & chicken pie

Ingredients For traditional chilean corn & chicken pie

• SHREDDED CHICKEN:
• 1 lg

  whole chicken, about 3 1/2 lbs.
• 1

  onion, cut into quarters
• 4

  whole cloves (put one clove in each quarter of onion)
• 4-6

  black peppercorns, whole
• 1

  carrot, peeled and cut into pieces
• 1 stalk

  celery, cut into pieces
• 3 sprig

  fresh thyme
• 2

  bay leaves
• water (enough to cover chicken)
• CORN BATTER:
• 4 can

  (15 14 oz. each) whole kernel corn (about 6 cups), drained, divided
• 1 can

  (12 fl. oz.) evaporated milk, divided
• 1/4 c

  yellow corn meal, divided
• 1-2 Tbsp

  cornstarch (if slightly drier crust is desired), optional
• 1/4 c

  vegetable oil, divided
• 8

  basil leaves, finely chopped
• 3/4 tsp

  salt, divided
• 1/2 tsp

  ground black pepper, divided
• TO CONTINUE:
• 2 1/2 c

  (about 2 medium) chopped onion
• 1 c

  water
• 2 tsp

  sweet paprika
• 1/2 tsp

  ground cinnamon
• 1/2 tsp

  ground cumin
• 1 tsp

  hot sauce or to taste
• 1 can

  (2.25 oz.) sliced black olives, drained
• 1/4-1/2 c

  raisins
• 2

  hard-cooked eggs, peeled and coarsely chopped
• 2-3 Tbsp

  granulated sugar