Chilean Chicken Corn Pie

Chilean Chicken Corn Pie Recipe - A Delicious Dish from Chile

Region / culture: Chile | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

History

Chilean Chicken Corn Pie, also known as Pastel de Choclo, is a traditional Chilean dish that dates back to colonial times. The dish is believed to have originated from the indigenous Mapuche people of Chile, who used corn as a staple ingredient in their cuisine. Over the years, the recipe has evolved to include chicken, olives, and raisins, creating a unique and flavorful dish that is loved by many.

Ingredients

1 medium onion, chopped
1 garlic clove, minced or pressed
2 tbsp butter (0.5 stick)
2 tbsp all-purpose flour
1 cup chicken broth
0.75 tsp chili powder
3 cups cubed or shredded cooked chicken or turkey
0.5 cup pitted black olives
0.25 cup raisins
2 cups corn kernels (fresh, frozen, or canned), drained
0.5 cup milk
1 egg, lightly beaten
0.5 tsp salt

How to prepare

Preheat the oven to 350°F (177°C).
Butter a 1.5 qt (1.42 liter) casserole.
In a heavy skillet, cook the onion and garlic in 1 tbsp of butter over medium heat for 3 to 4 minutes, until soft.
Stir in 1 tbsp of flour and the chicken broth.
Cook, stirring until thickened, then add the chili powder, chicken, olives, and raisins.
Spoon the mixture into the prepared casserole.
Combine the corn, 1 tbsp melted butter, 1 tbsp flour, milk, beaten egg, and salt.
Spoon the custard mixture over the chicken mixture.
Bake the pie for 35 minutes or until bubbly.
Meanwhile, preheat the broiler.
Then place the pie in the broiler and broil until the top is flecked with golden brown spots, a few minutes.

Variations

For a vegetarian version, substitute the chicken with tofu or extra vegetables such as zucchini and bell peppers.
Add a layer of mashed sweet potatoes or butternut squash on top of the custard mixture for a twist on the traditional recipe.
Experiment with different herbs and spices such as cumin, paprika, or oregano to customize the flavor of the pie.

Cooking Tips & Tricks

Be sure to cook the onion and garlic until soft before adding the chicken broth to ensure a rich and flavorful base for the filling.

- For a twist on the traditional recipe, try adding diced bell peppers or green chilies for an extra kick of flavor.

- To save time, use rotisserie chicken or leftover cooked chicken for the filling.

- Make sure to evenly spread the custard mixture over the chicken filling to ensure a creamy and delicious pie.

Serving Suggestions

Chilean Chicken Corn Pie can be served as a main dish with a side salad or steamed vegetables. It pairs well with a glass of Chilean red wine or a refreshing lemonade.

Cooking Techniques

To save time, use a store-bought rotisserie chicken or leftover cooked chicken for the filling.

- Make sure to evenly spread the custard mixture over the chicken filling to ensure a creamy and delicious pie.

- For a golden brown crust, broil the pie in the oven for a few minutes before serving.

Ingredient Substitutions

Substitute chicken with turkey or beef for a different flavor profile.

- Use vegetable broth instead of chicken broth for a vegetarian version of the pie.

- Replace olives with capers or sun-dried tomatoes for a unique twist on the traditional recipe.

Make Ahead Tips

Chilean Chicken Corn Pie can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Simply cover the casserole dish with plastic wrap and bake as directed when ready to serve.

Presentation Ideas

For a festive presentation, garnish the pie with fresh cilantro or parsley before serving. Serve the pie in individual ramekins for a personalized touch.

Pairing Recommendations

Chilean Chicken Corn Pie pairs well with a crisp green salad, roasted vegetables, or a side of rice or quinoa. For a complete meal, serve with a glass of Chilean red wine or a refreshing lemonade.

Storage and Reheating Instructions

Leftover Chilean Chicken Corn Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (177°C) for 15-20 minutes or until heated through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 3g

- Sugars: 8g

Fats

- Total Fat: 15g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 8%

- Iron: 10%

Alergens

Contains: Milk, Wheat

Summary

Chilean Chicken Corn Pie is a balanced meal that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a satisfying and nutritious dish that can be enjoyed as part of a healthy diet.

Summary

Chilean Chicken Corn Pie is a delicious and comforting dish that combines tender chicken, sweet corn, and savory olives in a creamy custard filling. This hearty pie is perfect for a cozy family dinner or a special occasion. With a balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this dish is a satisfying and nutritious option for any meal. Enjoy this traditional Chilean recipe with your loved ones for a taste of South American cuisine.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, many years ago, when my dear friend Maria invited me over for lunch. As soon as I stepped into her cozy kitchen, the aroma of spices and herbs filled the air, making my mouth water in anticipation.

Maria greeted me with a warm smile and a hug, before motioning for me to take a seat at her kitchen table. She busied herself at the stove, stirring pots and pans filled with delicious-looking dishes. I couldn't help but ask her what she was making, and she simply replied, "Chilean Chicken Corn Pie."

I had never heard of such a dish before, but as I watched Maria work her magic in the kitchen, I knew it was going to be something special. She showed me how to make the cornmeal crust from scratch, mixing the ingredients with a practiced hand until it formed a smooth dough. Then, she sautéed the chicken with onions, garlic, and a blend of spices that filled the kitchen with an irresistible aroma.

As the pie baked in the oven, Maria shared with me the story of how she had learned to make this dish from her own grandmother, who had brought the recipe with her from Chile. She talked about how the pie was a staple in her family, often served at gatherings and celebrations. I listened intently, soaking up every detail and savoring the history behind this delicious dish.

When the pie was finally ready, Maria sliced it into generous portions and served it with a side of fresh salad. The first bite was like a burst of flavor in my mouth – the tender chicken, the sweet corn, the savory spices all melded together in perfect harmony. It was a taste sensation unlike anything I had ever experienced before.

After that day, I knew I had to learn how to make Chilean Chicken Corn Pie for myself. I asked Maria for the recipe, and she gladly shared it with me, guiding me through each step with patience and encouragement. I practiced making the dish over and over again, tweaking the spices and ingredients until I had perfected my own version of the recipe.

Over the years, I have shared Chilean Chicken Corn Pie with friends and family, each time receiving rave reviews and requests for the recipe. It has become a signature dish of mine, a beloved favorite that always brings smiles and satisfaction to those who taste it.

Every time I make Chilean Chicken Corn Pie, I think back to that warm summer day in Maria's kitchen, where I first discovered the magic of this recipe. I am grateful for the opportunity to learn from a dear friend and carry on a culinary tradition that has brought me so much joy and fulfillment. And as I sit down to enjoy a slice of pie, surrounded by loved ones and laughter, I am reminded of the power of food to bring people together and create lasting memories.