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Chilean Pastel De Choclo Recipe

Experience the comforting warmth of Chilean Pastel de Choclo! This recipe offers a delightful twist on a classic Chilean casserole, featuring a luxuriously smooth corn puree and tender chicken, baked to golden perfection. The sweet corn contrasts beautifully with savory chicken and spices, creating a flavor explosion in your mouth. Serve this irresistible dish with a side of vibrant pebre (recipe available separately) for an authentic Chilean culinary journey. Get ready to impress your family and friends with this easy-to-follow recipe!

Prep Time 20 mins
Cook Time 90 mins
Calories 288.4 kcal
Protein 43g
Rating 4.1 (9 Reviews)
Chilean Pastel De Choclo 122

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chilean Pastel De Choclo

  • 2 cups whole milk
  • 4 cups fresh or frozen corn kernels
  • 1/4 cup chopped fresh basil
  • 1 teaspoon + 1 tablespoon sugar
  • 1 cup chicken broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped carrot
  • 1/4 teaspoon black pepper
  • 2 cloves minced garlic
  • 2 bay leaves
  • 2 cups cooked boneless skinless chicken breast, shredded or diced
  • 1/4 cup chopped fresh parsley
  • cooking spray, for greasing
  • 1 teaspoon salt

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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!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

58g

Fat

6g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Healthy Main Dish Poultry Vegetables Low Fat Chicken South American Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Chilean Low In Something Meat Chicken Breasts 4 Hours Or Less