Recipe: South American Chicken Casserole (Pastel del Choclo)

Serves 2-4

Sweet, savory, briney, …. the flavors in Pastel de Choclo are varied and incredible. Special thanks to Linda Bladholm for sharing this authentic Chilean recipe with me. I adapted the version that can be found in Linda’s book,¬†Latin & Caribbean Grocery Stores Demystified.


2 lb rotisserie chicken, taken off the bone
2 onions, chopped
1 tsp paprika
1/4 tsp cumin
pinch of cinnamon
5 olives with pimentos, quartered
1/4 cup raisins
2 hardboiled eggs, chopped

3 cups corn kernels
1/2 cup milk
a few pinches of sugar for topping


Preheat the oven to 350F.

Assemble your spices…

… and shred up the chicken.

Then, saute the chopped onion over medium heat until translucent and soft.

Add chicken, raisins (I only had currants), and green olives. Green olives have a special, briney place in my heart.

Then add chopped egg and spices.

Stir to combine and warm everything through. Spread into a medium casserole. Easy!

Next step is easy too…

In a blender, puree corn with a little milk


Spread the corn mixture over the chicken mixture.

Sprinkle with a bit of sugar…

…and bake for 30-35 min. Then, if you really want to take the pastel de choclo over the top, you can place the casserole under the broiler for 1-3 min, to caramelize the sugar.

Enjoy hot with a salad and crusty loaf of bread.
Opt In Image
Hungry for more?
Be notified when National Geographic releases my memoir.

Simply fill in your details below.


  1. Your ingredients don’t include corn or milk.

  2. I may be “borrowing” this one soon.

  3. This is soooo good. When I first took a bite, I wasn’t so sure about it, but by the end of the plate, I was licking it:) It is definitely different, but oh so good.

Speak Your Mind