First, start by seasoning the chicken with salt, ground black pepper and granulated garlic. Cook in a pressure cooker with water and the chicken bouillon cube or boil on the stove top. Cook until you can easily shred the chicken with two forks.
Reserve 1 1/2 cups of the chicken broth.
Chop and dice the bell pepper and onion. Mince the garlic cloves.
In a pan over medium high heat, add oil. Once the oil is hot, add the onion and bell pepper. Saute until the onion is translucent.
Add the minced garlic cloves and saute for about 30 seconds.
Add the shredded chicken to the pan and saute for about 3 minutes.
Pour in 1 cup of chicken broth and tomato paste. Stir to combine combine and bring to a low boil. Let the broth reduce, cooking for 5-7 minutes. Check for salt and add more if needed.
Add the corn and remove the chicken from the heat. Set aside for now.
Preheat the oven to 350 degrees F.
In a separate bowl, combine the flour, baking powder and salt. Whisk together to combine.
Add in the eggs, oil, milk and the rest of the chicken broth while stirring constantly to remove any lumps.
Pour in just enough of the crust batter to cover the bottom of the baking dish.
Add the chicken on top of the batter and pour the rest of the batter over the chicken.
Top with grated parmesan cheese and bake at 350 degrees F for 45 minutes to 1 hour or until golden.
Finally, remove it from the oven and let it cool down for a bit before serving. Top with fresh parsley if desired.