South American Chicken Casserole | Pastel del Choclo

chilean-food

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.

Ingredients:

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

Method:

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

Mmm.

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.
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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.South American Chicken Casserole | Pastel del Choclo
Servings Prep Time
2-4people 20minutes
Cook Time
30-35minutes
Servings Prep Time
2-4people 20minutes
Cook Time
30-35minutes
Ingredients
Instructions
  1. Preheat the oven to 350F.
  2. Mix spices and shred chicken, then saute the chopped onion over medium heat or until translucent and soft.
  3. Add chicken, raisins, and green olives, then add chopped egg and spices.
  4. Stir to combine and warm everything through. Spread into a medium casserole.
  5. In a blender, puree corn with a little milk.
  6. Spread the corn mixture over the chicken mixture and sprinkle with sugar.
  7. Bake for 30-35 minutes. OPTIONAL- Place casserole under broiler for 1-3 minutes to caramelize the sugar.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

6 Comments

    • globaltable says

      Feel free to adapt anything here with a nod in this direction :) Great to meet you tonight! Looking forward to checking out your site.

  1. Jennifer says

    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.

  2. Pingback: Around the world in corn | 20 Recipes to celebrate the harvest

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