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.

Pastel De Choclo Con Pollo (chilean-style Chicken And Corn Casserole)

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

  1. 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.
  2. Preheat the oven to 375°F (190°C).
  3. In a blender or food processor, blend the corn, milk, and butter until smooth. Season with salt to taste.
  4. 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.
  5. Pour the remaining corn mixture over the top and spread evenly.
  6. 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