Pastel De Choclo Con Pollo (chilean-style Chicken And Corn Casserole)
Pastel de Choclo con Pollo, or Chilean-style Chicken and Corn Casserole, is a traditional dish from Chile that combines tender chicken, flavorful spices, and a creamy corn topping. This hearty casserole is perfect for a comforting family meal or a special occasion.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup chicken broth
- 4 cups fresh or frozen corn kernels
- 1/2 cup milk
- 2 tablespoons butter
- 1/2 cup raisins (optional)
- 6 hard-boiled eggs, sliced
- 1/4 cup black olives, pitted
Instructions
- In a large skillet, cook the chicken, onion, and garlic over medium heat until the chicken is no longer pink. Add the cumin, paprika, oregano, salt, and pepper. Stir in the chicken broth and simmer for 10 minutes.
- Preheat the oven to 375°F (190°C).
- In a blender or food processor, blend the corn, milk, and butter until smooth. Season with salt to taste.
- Spread half of the corn mixture into the bottom of a greased 9x13 inch baking dish. Top with the chicken mixture and sprinkle with raisins, if using. Arrange the sliced eggs and olives over the chicken.
- Pour the remaining corn mixture over the top and spread evenly.
- Bake for 45 minutes or until the top is golden brown.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
9x13 inch baking dish Skillet Blender or food processor
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Pastel de Choclo con Pollo with a side salad and a glass of Chilean red wine for a complete meal.
Tips & tricks
For a vegetarian version, substitute the chicken with sautéed vegetables such as bell peppers, zucchini, and mushrooms.
Cost
$20