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.
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.
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:
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.