Chilean Pastel de Choclo

Chilean Pastel de Choclo Recipe - Traditional Chicken and Corn Dish

Region / culture: Chile | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Chilean Pastel de Choclo is a traditional dish from Chile that combines the flavors of sweet corn, chicken, and various vegetables. This hearty and comforting casserole is perfect for a family meal or special occasion.

History

Pastel de Choclo has its origins in Chilean cuisine, where it has been enjoyed for generations. The dish is believed to have been influenced by Spanish and indigenous Mapuche culinary traditions. It is typically served during celebrations and holidays, such as Independence Day.

Ingredients

0.5 cup whole milk
4.5 cup fresh corn (or 2 x 16 oz (454 g) packages frozen corn, thawed)
2 tbsp fresh basil, thinly sliced
4 tsp sugar, divided
1 cup chicken broth (or water)
1 cup onions, thinly sliced
0.5 cup red bell peppers, thinly sliced
0.5 cup carrots, thinly sliced
0.25 tsp black pepper
3 garlic cloves, thinly sliced
2 bay leaves
0.5 lb (227 g) boneless skinless chicken breasts, cut into bite-sized pieces
4 tbsp fresh parsley, minced

How to prepare

Preheat the oven to 400°F (204°C).
In a large saucepan, combine milk and corn and bring it to a boil.
Cover the saucepan, reduce the heat, and simmer for 15 minutes.
Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
Transfer the corn mixture to a food processor and process it until smooth.
Stir in the basil, 1 tsp of sugar, and 0.5 tsp of salt.
In a large saucepan, combine broth, onion, bell pepper, carrot, black pepper, garlic, and bay leaves.
Bring the mixture to a boil.
Cover the saucepan, reduce the heat, and simmer for 15 minutes.
Add the remaining 0.5 tsp of salt, chicken, and parsley.
Cover and cook for 10 minutes or until the chicken is done.
Drain the mixture and discard the bay leaves.
Place the chicken mixture in the bottom of an 8" square baking dish coated with cooking spray.
Top the chicken mixture with the corn mixture and sprinkle it evenly with the remaining 1 tbsp of sugar.
Bake at 400°F (204°C) for 25 minutes.
Preheat the broiler.
Broil for 3 minutes or until lightly browned.
Enjoy!

Variations

Substitute the chicken with beef or pork for a different flavor.
Add cheese on top of the corn mixture before baking for a cheesy twist.

Cooking Tips & Tricks

Make sure to use fresh corn for the best flavor and texture.

- You can customize the filling with your favorite vegetables and protein.

- Be sure to let the corn mixture cool slightly before topping the chicken mixture to prevent it from sinking.

Serving Suggestions

Serve Chilean Pastel de Choclo with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Use a food processor to blend the corn mixture until smooth.

- Simmer the chicken mixture until the chicken is cooked through.

Ingredient Substitutions

Use canned corn if fresh corn is not available.

- Substitute the chicken with tofu for a vegetarian version.

Make Ahead Tips

You can prepare the filling and corn mixture ahead of time and assemble the dish just before baking.

Presentation Ideas

Garnish the Chilean Pastel de Choclo with fresh parsley or basil for a pop of color.

Pairing Recommendations

Pair Chilean Pastel de Choclo with a glass of Chilean red wine for a complete dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Chilean Pastel de Choclo contains approximately 300 calories.

Carbohydrates

Each serving of Chilean Pastel de Choclo contains approximately 35 grams of carbohydrates.

Fats

Each serving of Chilean Pastel de Choclo contains approximately 8 grams of fats.

Proteins

Each serving of Chilean Pastel de Choclo contains approximately 20 grams of proteins.

Vitamins and minerals

Chilean Pastel de Choclo is a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains dairy and gluten from the milk and corn. It may also contain allergens from the chicken and vegetables.

Summary

Chilean Pastel de Choclo is a balanced meal that provides carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Chilean Pastel de Choclo is a delicious and comforting dish that combines the flavors of sweet corn, chicken, and vegetables. This traditional Chilean recipe is perfect for a family meal or special occasion. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Chilean Pastel de Choclo. It was a warm summer day, and I was visiting my dear friend Isabella in Santiago, Chile. Isabella was a wonderful cook, and she invited me into her kitchen to watch her prepare this traditional Chilean dish.

As I entered her kitchen, I was greeted by the delicious aroma of onions, garlic, and ground beef sizzling on the stove. Isabella smiled warmly at me and began to explain the ingredients and process for making Pastel de Choclo.

She started by blending fresh corn kernels with milk, sugar, and a touch of salt to create a smooth corn mixture. This would be the base for the dish. In a separate pan, she sautéed onions and garlic until they were fragrant and golden brown. Then, she added the ground beef and cooked it until it was browned and seasoned with a mix of spices including cumin, paprika, and oregano.

Next, Isabella layered the corn mixture in the bottom of a baking dish and spooned the savory meat mixture on top. She finished it off with slices of hard-boiled eggs, black olives, and raisins for a touch of sweetness. Finally, she covered the dish with more of the corn mixture and placed it in the oven to bake until the top was golden brown and crispy.

As the Pastel de Choclo baked, Isabella shared with me the story of how she learned to make this traditional Chilean dish. She told me that the recipe had been passed down through her family for generations, and each generation had added their own twist to it.

Isabella's grandmother had taught her how to make Pastel de Choclo when she was just a young girl. She remembered standing on a stool in her grandmother's kitchen, watching intently as she blended the corn and cooked the meat filling. Her grandmother would always tell her that the key to a delicious Pastel de Choclo was to use fresh, high-quality ingredients and to cook with love and patience.

As we sat down to enjoy the finished dish, I marveled at the layers of flavors and textures in the Pastel de Choclo. The creamy corn mixture was perfectly balanced by the savory meat filling, and the sweet raisins added a surprising burst of flavor. It was a truly unforgettable culinary experience.

After my visit to Chile, I returned home with the recipe for Pastel de Choclo firmly ingrained in my memory. I couldn't wait to recreate the dish for my own family and friends. Over the years, I have made this traditional Chilean recipe countless times, always with a sense of nostalgia for that warm summer day in Isabella's kitchen.

As I pass on the recipe for Chilean Pastel de Choclo to future generations, I share not only the ingredients and process, but also the story behind it. I hope that they will feel the same sense of connection to their heritage and the joy of sharing a delicious meal with loved ones.

And so, every time I make Pastel de Choclo, I am transported back to that sunny day in Santiago, where I learned not only a new recipe, but also the importance of tradition, family, and the love that goes into cooking a meal. This dish will always hold a special place in my heart, reminding me of the beauty of sharing food and stories with those we hold dear.