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    You are in: Home / Recipes / Chilean Pastel De Choclo Recipe
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    Chilean Pastel De Choclo

    Chilean Pastel De Choclo. Photo by MsPia

    1/4 Photos of Chilean Pastel De Choclo

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Sharon123's Note:

    There are many interpretations of this Chilean chicken and corn casserole. In this one, corn cooks with milk until it is slightly thick, then whirls in the food processor until smooth. Serve this slightly sweet dish with pebre, posted separately.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400°F.
    2. 2
      Combine milk and corn in a large saucepan, bring it to a boil. Cover, reduce the heat, and simmer 15 minutes. Remove from the heat, let stand, covered 5 minutes. Place the corn mixture in a food processor, process it until smooth. Stir in the basil, 1 tsp of the sugar, and 1/2 teaspoons salt.
    3. 3
      Combine broth, onion, bell pepper, carrot, black pepper, garlic and bay leaves in a large saucepan. Bring it to a boil. Cover, reduce heat, and simmer 15 minutes. Add remaining 1/2 teaspoons salt, chicken, and parsley. Cover and cook 10 minutes or until chicken is done. Drain, discard bay leaves.
    4. 4
      Place chicken mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Top with the corn mixture, sprinkle evenly with remaining 1 tbsp sugar. Bake at 400°F for 25 minutes.
    5. 5
      Preheat broiler. Broil 3 minutes or until lightly browned. Enjoy!
    6. 6
      Yield: 4 servings.

    Ratings & Reviews:

    • on December 07, 2009

      55

      I made this for giggles just because I'm Chilean and I thought some of the other reviewers were harsh on you. I was pleasantly surprised. It was pretty good for a variation of a Traditional Chilean dish. I must admit that it did not taste like any Pastel de Choclo I've ever had but I enjoyed it and I gave you an extra star because I think it's fantastic that you posted a Chilean dish. Thank for sharing this recipe!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2009

      55

      I made this tonight for a South American themed dinner and it was great! I read all the reviews about the authentic vs. not authentic, so I did some investigating. The "authentic" ones have a layer of raisins, olives and hard boiled eggs between the meat layer and the corn layer. I happened to have raisins and olives on hand (not a big hard boiled egg fan, weird, I know) so I put them in their place! It turned out fabulous!! My dinner partners were delighted and asked for the recipe and I couldn't have been more happy! Thank you Sharon 123 for a great dinner!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2008

      55

      I agree with HeatherFeather. "Not concerned about how "authentic" this version may or may not be..the recipe is excellent on its on right." This recipe is fantastic! My guest loved it (including the Chilean one). They all left with copies of the recipe. Thanks Sharon, for posting another wonderful recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Chilean Pastel De Choclo

    Serving Size: 1 (407 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 288.3
     
    Calories from Fat 38
    13%
    Total Fat 4.2 g
    6%
    Saturated Fat 1.2 g
    6%
    Cholesterol 35.9 mg
    11%
    Sodium 279.5 mg
    11%
    Total Carbohydrate 46.3 g
    15%
    Dietary Fiber 6.2 g
    25%
    Sugars 14.7 g
    58%
    Protein 21.8 g
    43%

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