Pastel de Choclo

Total Time:
2 hr 30 min
Prep:
1 hr
Cook:
1 hr 30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound boneless skinless chicken breasts
  • 5 cups chicken broth
  • 1/4 cup vegetable oil
  • 1 large onion, finely chopped
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 cup butter
  • 6 large ears fresh corn, husked or highquality frozen
  • 1/2 to 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 8 fresh basil leaves, chopped
  • 4 hardboiled eggs, peeled, sliced
  • 1 cup pitted black brinecured olives (such as Alfonso or Kalamata)
  • 1 cup raisins
  • 2 tablespoons powdered sugar
Directions

Poach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside.

Heat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper.

Using grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil.

Preheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot.


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    nice !!! it came out really good
    My husband's family is from Chile and his mother used to make this dish all the time. We had this dish while we were visiting Chile. I am going to make the dish but I will be using the ground beef with it. I don't think I would like it this receipe without the beef.
    Just had this dish at Epcot's International Food & Wine Festival and loved it. Was looking for a recipe but doesn't sound like this one is it based on the reviews below. I see fresh basil leaves listed in the ingredients but it never tells you how/when to incorporate them.
    Hi, you wrote, "Using grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl)." and I was just curious about this gadget. I had a look at their website and couldn't find it and I was in a Willams Sonoma the other day and didn't see anything like that.
     

     
    Thanks,
     
    Mitch
     
    oyster111@live.com
    As a Chilean, I am surprised that there are a few elements missing that makes this dish a "pastel de choclo." 1. ground beef (a must, non negotiable), 2. olives (do not use Kalamata, they don't mix well with the flavors of this dish-please use regular black olives from a can, which is as close to the Chilean variety as you can get. 3. don't use so much oregano changes the balace of flavors, which is based on corn and basil, 4. use fresh corn, that is the whole point.
     
    I have made pastel the choclo numerous times and believe me, you need the ground beef and alot more onion.
    I would not even attempt this recipe as it is lacking one of the two main ingredients which is ground beef - it's important - I believe - to have people who are from the recipes home country to write traditional recipes, because they ARE traditional and therefore should be cooked based on those traditions. Chicken has never been the main ingredient in Chilean corn pie and this is a traditional Chilean recipe. Nor is Frozen corn ever used in this dish. It should always be on the cob and removed fresh from there.
     

     
    i HAVE MADE IT SEVERAL TIMES BUT I HAVE CHANGED MANY THINGS TO IT TO GIVE IT A REAL BALAMCED TASTE.
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