Pastel de Choclo Recipe with Chicken
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This pastel de choclo recipe is the chicken version of Chilean corn pie I first tried in Chile about thirty years ago. It was one of the most delicious dishes I ate there. The sweet corn topping covers a tasty mixture of chicken thighs, hard-boiled eggs, black olives and raisins.
Pastel de choclo is often made with beef, but I’ve only had it with chicken thighs and loved it that way. The eggs, olives and raisins may sound strange with corn, yet they taste so good together.
I also enjoyed empanadas in South America with a similar filling. Biting into an empanada with a hard-boiled egg inside is always a welcome surprise.
Pastel de Choclo at a Glance
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Servings: 4
- Cuisine: Chilean
- Main ingredients: Chicken thighs, corn, eggs, black olives and raisins
- Best cooking method: Bake, then broil the sugared topping
- Storage: Refrigerate for 3 to 4 days
Why You’ll Love Chicken Pastel de Choclo
- The sweet corn topping tastes really good with the savory chicken mixture.
- You don’t need to make pastry; the chicken filling is topped with mashed corn.
- Canned corn works, so you don’t have to wait for fresh corn to be in season.
Pastel de Choclo Ingredients
- Chicken thighs: This is the version I had in Chile. I like to chop the chicken into even-sized pieces so it cooks evenly in the skillet.
- Corn and milk: Drain canned corn well before simmering it with the milk. Fresh kernels are another option, but the recipe card’s 28 oz (800g) amount refers to kernels, not whole ears. Frozen corn works too, as long as you thaw and drain it first.
- Eggs, olives and raisins: Arrange these over the cooked chicken before you add the corn topping. And definitely choose pitted olives so nobody accidentally bites down on a pit!
- Sugar: Stir a teaspoon into the corn topping and keep the rest to go on top just before broiling.
What Kind of Corn is Best?
I usually use canned corn and drain it well. You can also use fresh corn kernels. Mash or blend the cooked corn to make the topping; whole kernels won’t spread over the filling in the same way.
Handy Equipment
- Saucepan: For simmering the corn with the milk.
- Skillet: To cook the chicken and onion.
- Measuring cups and spoons: To measure out the milk, seasonings and sugar.
- Knife and cutting board: For preparing the chicken, onion, eggs and olives.
- Potato masher: To mash the cooked corn.
- Immersion blender: An alternative to the masher for a smoother topping.
- Broiler-safe metal baking dish: For baking the pie and browning the sugar on top.
- Instant-read thermometer: To check the chicken reaches 165°F (74°C).
Tips for Making Pastel de Choclo
- If you’re using canned corn, make sure to drain it thoroughly so the topping isn’t watery.
- Cook the chicken through in the skillet before you assemble your pie; check for 165°F (74°C) in the thickest pieces.
- Use a broiler-safe dish for the final browning step. Never put a glass baking dish under the broiler.
- Watch the sugar closely while broiling because it can brown fast.
What to Serve with Pastel de Choclo
I like a simple tomato, garlic and onion salad alongside it. Steamed broccoli also works, and these oven roasted tomatoes with garlic would make a good side dish. Roasted potatoes are another idea.
How to Store
Store: Refrigerate leftovers in covered, shallow containers within 2 hours and eat within 3 to 4 days.
Reheat: Warm up individual portions in the microwave or oven until they reach 165°F (74°C).
Freeze: You can freeze the cooked pie for 2 to 3 months for best quality, though the egg and corn topping may have a different texture after thawing.
Thaw: Defrost it in the refrigerator before reheating.
It’s a Chilean corn-topped baked dish. It can be beef-based but I like to use chicken thighs, hard-boiled eggs, olives and raisins in the filling.
Yes. Drain it thoroughly, then measure 28 oz (800g) of kernels for the topping.
Yes. Chop it and cook it through to 165°F (74°C) before assembling the pie.
The corn topping is sweet but the chicken mixture underneath is savory, so you get some of each. If you aren’t a fan of sweet flavors you can adjust the amount of sugar.
Pastel de Choclo Recipe with Chicken
Ingredients
- 1 pound (450g) chicken thighs, chopped
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 1 tablespoon cumin seeds
- 1 tablespoon ground paprika or chili powder
- 2 hard-boiled eggs, sliced
- 2 tablespoons raisins
- 8 pitted black olives, halved
- ½ cup (125 ml) whole milk
- 28 oz (800g) corn kernels, drained if canned
- 2 tablespoons fresh basil, sliced
- 1 teaspoon white sugar
- ½ teaspoon salt
- 3 tablespoons white sugar, for the top
Equipment
- Saucepan
- Skillet
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Potato masher or immersion blender
- Broiler-safe metal baking dish
- Instant-read thermometer
Method
- Add the drained corn and milk to a saucepan and bring to a boil.
- Cover and simmer gently for 15 minutes. Remove from the heat and let stand for 5 minutes.
- Mash or blend the corn until smooth. Stir in the basil, 1 teaspoon sugar and salt.
- Meanwhile, heat the oil in a skillet. Add the chicken, onion, cumin seeds and paprika or chili powder. Sauté until the chicken is cooked through and reaches 165°F (74°C).
- Add the chicken mixture to a broiler-safe metal baking dish. Arrange the sliced eggs, raisins and olives on top.
- Spread the corn mixture over the filling. Bake at 400°F (200°C) for 20 minutes.
- Sprinkle the remaining 3 tablespoons sugar over the corn and broil until the top is caramelized. Watch it closely and serve hot.
Notes
- Drain canned corn well before measuring it for the topping.
- Chicken breast is another option if you don’t want to use thighs.
- Cook this dish through to 165°F (74°C).
- It’s important that you use a broiler-safe dish for the final step; don’t put a glass baking dish under the broiler.
- Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat to 165°F (74°C).
- You can buy corn in bulk on Amazon.
A Chilean Corn Pie I’ll Keep Making
The chicken version was my introduction to pastel de choclo in Chile and it’s still the one I want to make. If you’ve never combined corn, chicken, eggs, olives and raisins in one dish, this is a good place to start. I hope you try it and love it as much as I do.
Related Recipes
If you like chicken pies, see my English chicken pot pies or Finnish beef and onion hand pies. My Mexican street corn recipes give you two more ways to use corn and you might also like to learn more about how to freeze corn.
