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.

South American Chicken Casserole | Pastel del Choclo

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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.

• CourseMain Dish
• LifestylePotluck Friendly, Weekend Projects
• Food TypePoultry

Servings	Prep Time
2-4 people	20 minutes

Cook Time

30-35 minutes

Servings Prep Time 2-4 people 20 minutes

Cook Time 30-35 minutes

South American Chicken Casserole | Pastel del Choclo Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe 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. CourseMain Dish LifestylePotluck Friendly, Weekend Projects Food TypePoultry Servings Prep Time 2-4 people 20 minutes Cook Time 30-35 minutes Servings Prep Time 2-4 people 20 minutes Cook Time 30-35 minutes

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:MetricUS Imperial

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.