South American Chicken Casserole | Pastel del Choclo

Name: South American Chicken Casserole | Pastel del Choclo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 lb rotisserie chicken (, taken off bone); 2 Onion, chopped; 1 tsp Ground Paprika; 0.25 tsp Ground Cumin; 1 pinch Ground Cinnamon; 5 olives with pimentos (, ), quartered; 0.25 cup Raisin; 2 Eggs, hard boiled; 3 cup corn; 0.5 cup Milk; few pinches sugar (( )), for topping

Sweet, savory, briney, …. the flavors in Pastel de Choclo are varied and incredible. Special thanks to Linda Bladholm for sharing this authentic Chilean recipe with me. I adapted the version that can be found in Linda’s book, Latin & Caribbean Grocery Stores Demystified.

Brooke1999

Prep20 min

Cook30 min

Total50 min

Servings2

Difficultyeasy

Entrees

Ingredients

2 lbrotisserie chicken (, taken off bone)
2Onion, chopped
1 tspGround Paprika
0.25 tspGround Cumin
1 pinchGround Cinnamon
5olives with pimentos (, ), quartered
0.25 cupRaisin
2Eggs, hard boiled
3 cupcorn
0.5 cupMilk
few pinches sugar (( )), for topping

Instructions

1
Preheat the oven to 350F.
2
Mix spices and shred chicken, then saute the chopped onion over medium heat or until translucent and soft.
3
Add chicken, raisins, and green olives, then add chopped egg and spices.
4
Stir to combine and warm everything through. Spread into a medium casserole.
5
In a blender, puree corn with a little milk.
6
Spread the corn mixture over the chicken mixture and sprinkle with sugar.
7
Bake for 30-35 minutes. OPTIONAL- Place casserole under broiler for 1-3 minutes to caramelize the sugar.