Pastel de Choclo – Chilean Recipe
This delicious concoction of chicken, spices, raisins, egg and more is topped with a delicious sweet corn mixture. Which country is pastel de choclo from? Why, Chile of course. Served with tomato and onion salad, this ticks all the boxes where flavor is concerned.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Dish
- Cuisine: Chilean
Ingredients
Scale
- One pound (450g) chopped chicken thighs
- 1 tablespoon vegetable oil
- One chopped large yellow onion
- 1 tablespoon cumin seeds
- A tablespoon of ground paprika or chili powder
- 2 sliced hard-boiled eggs
- 2 tablespoons raisins
- 8 halved hulled black olives
- 3 tablespoons white sugar
For the Topping
- 1⁄2 cup (125 ml) whole milk
- 28 oz (800g) corn kernels
- 2 tablespoons sliced fresh basil
- 1 teaspoon white sugar
- ½ teaspoon salt
Instructions
- Drain the corn well then put it with the milk in a pan and bring to a boil.
- Cover and simmer gently for 15 minutes.
- Take the corn off the heat and let it stand for 5 minutes.
- Use a potato masher or immersion blender to puree it until smooth.
- Stir in the basil, sugar, and salt.
- Meanwhile sauté the chicken, onion, cumin, salt and paprika or chili until the chicken is cooked through.
- Spoon this mixture into a baking dish or separate ramekins.
- Arrange the eggs, raisins and olives on top.
- Pour over the corn mixture and bake at 400 degrees F (200 degrees C) for 20 minutes.
- Sprinkle some sugar on top and broil until caramelized.
Notes
- Swap the chicken thighs for chicken breasts if you want (but thighs are much tastier!)
- You can use creamed corn instead of fresh corn kernels and milk (saves having to mash them) if you wish.
- Buy corn in bulk, on Amazon.
Find it online: https://victoriahaneveer.com/pastel-de-choclo-chilean-recipe/