Chilean Pastel De Choclo Recipe

Ingredients for Chilean Pastel De Choclo

• Whole Milk
• Fresh Corn
• Fresh Basil
• 1 1/2 tablespoons sugar
• Chicken Broth
• 1/2 cup chopped onion
• Red Bell Pepper
• 1/2 cup chopped carrot
• 1/4 teaspoon black pepper
• Garlic Cloves
• 2 bay leaves
• Boneless Skinless Chicken Breast
• Fresh Parsley
• Cooking Spray

How to Make Chilean Pastel De Choclo

1. Preheat oven to 400°F (200°C).
2. In a large saucepan, combine 2 cups of milk and 4 cups of fresh or frozen corn kernels. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until corn is tender.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Carefully transfer the corn mixture to a food processor or blender. Process until completely smooth.
6. Stir in 1/4 cup chopped fresh basil, 1 teaspoon sugar, and 1/2 teaspoon salt.
7. In a separate large saucepan, combine 1 cup chicken broth, 1/2 cup chopped onion, 1/2 cup chopped bell pepper, 1/2 cup chopped carrot, 1/4 teaspoon black pepper, 2 cloves minced garlic, and 2 bay leaves.
8. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
9. Add the remaining 1/2 teaspoon salt, 2 cups cooked chicken (shredded or diced), and 1/4 cup chopped fresh parsley.
10. Cover and cook for 10 minutes, or until chicken is heated through.
11. Remove from heat and discard bay leaves.
12. Lightly grease an 8-inch square baking dish with cooking spray.
13. Spread the chicken mixture evenly in the bottom of the prepared baking dish.
14. Pour the corn puree over the chicken mixture, spreading evenly.
15. Sprinkle 1 tablespoon of sugar evenly over the top.
16. Bake for 25 minutes, or until heated through and lightly golden.
17. Preheat broiler to high.
18. Broil for 3 minutes, or until the top is lightly browned. Watch carefully to prevent burning.
19. Let cool slightly before serving. Enjoy!