Prepare the Meat Filling (Pino):

Heat the vegetable or olive oil in a large skillet over medium heat.

Add the diced onions and sauté until translucent.

Add the ground beef and cook until browned.

Season with sweet paprika (or merken), ground cumin, salt, and pepper.

Pour in the water or beef broth and let it simmer for about 10 minutes, allowing the flavors to combine.

Stir in the flour to thicken the mixture, cooking for an additional 2-3 minutes. Set aside.

Prepare the Chicken:

In a pressure cooker, cook the chicken breasts with water and a pinch of salt for 30 minutes.

Once cooked, heat a skillet with a tablespoon of olive oil over medium-high heat.

Place the cooked chicken breasts in the skillet and sear for a few minutes on each side to enhance texture and flavor.

Shred the chicken and set aside.

Prepare the Corn Puree:

In a large skillet, melt the butter over medium heat.

Add the chopped onion and jalapeño and sauté until softened and fragrant.

In a food processor, add the sautéed onion and jalapeño, corn, basil leaves, whole milk, and cornmeal.

Blend until you have a smooth puree.

Season with salt, pepper, and merken or smoked paprika to taste.

Assemble the Dish:

Preheat the oven to 375°F (190°C).

In individual clay pots or a large baking dish, start by spreading an even layer of the meat filling (pino).

Place a layer of shredded chicken on top of the meat.

Arrange the hard-boiled egg slices and black olives over the chicken.

Pour the corn puree over the top, spreading it evenly to cover the entire dish.

Lightly sprinkle a thin layer of granulated sugar over the corn puree to help caramelize the top as it bakes.

Bake:

Bake in the preheated oven for about 45 minutes, or until the top is golden brown and bubbly.