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.
| Servings | Prep Time |
| 2-4 people | 20 minutes |
| Cook Time |
| 30-35 minutes |
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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.
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Ingredients
- 2 lb rotisserie chicken , taken off bone
- 2 onions , chopped
- 1 tsp paprika
- 1/4 tsp ground cumin
- 1 pinch ground cinnamon
- 5 olives with pimentos , quartered
- 1/4 cup raisins
- 2 eggs , hard-boiled
- 3 cups corn
- 1/2 cup milk
- few pinches sugar (for topping)
Servings: people
Units:
Instructions
- Preheat the oven to 350F.
- Mix spices and shred chicken, then saute the chopped onion over medium heat or until translucent and soft.
- Add chicken, raisins, and green olives, then add chopped egg and spices.
- Stir to combine and warm everything through. Spread into a medium casserole.
- In a blender, puree corn with a little milk.
- Spread the corn mixture over the chicken mixture and sprinkle with sugar.
- Bake for 30-35 minutes. OPTIONAL- Place casserole under broiler for 1-3 minutes to caramelize the sugar.