Chilean Corn and Chicken Casserole with Herb Crust
Discover the rich flavors of Chile with this delicious Pastel De Choclo, a comforting chicken and corn casserole that beautifully combines the sweetness of fresh corn with tender chicken pieces. The corn is cooked slowly with milk until creamy, then pureed to create a silken texture. It's layered with savory sautéed vegetables and seasoned chicken, all topped with a sweet corn crust, creating a delightful contrast of tastes and textures. Perfect for cozy family dinners or as a delightful dish for gatherings, this casserole pairs beautifully with pebre, a tangy Chilean condiment, amplifying the overall flavor experience. Bring a taste of Chile to your table with this satisfying one-dish meal that is sure to please everyone.
4
Servings
150
Calories
14
Ingredients
Ingredients
Whole Milk
1/2 cup (none)
Fresh Corn or Frozen Corn
4 1/2 cups (If using frozen, thaw before measuring)
Fresh Basil
2 tablespoons (Thinly sliced)
Sugar
4 teaspoons, divided (none)
Chicken Broth
1 cup (none)
Onion
1 cup (Thinly sliced)
Red Bell Pepper
1/2 cup (Thinly sliced)
Carrot
1/2 cup (Thinly sliced)
Black Pepper
1/4 teaspoon (none)
Garlic Cloves
3 (Thinly sliced)
Bay Leaves
2 (none)
Boneless Skinless Chicken Breast
1/2 lb (Cut into bite-sized pieces)
Fresh Parsley
4 tablespoons (Minced)
Cooking Spray
as needed (for greasing baking dish)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large saucepan, combine the whole milk and corn. Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes.
3
After 15 minutes, remove the saucepan from heat and let it stand covered for 5 minutes. Transfer the corn mixture to a food processor and blend until smooth. Stir in the fresh basil, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Set aside.
4
In another large saucepan, combine the chicken broth, sliced onion, red bell pepper, carrot, black pepper, sliced garlic, and bay leaves. Bring to a boil, then cover and let it simmer for 15 minutes to allow the flavors to meld.
5
After 15 minutes, add the remaining 1/2 teaspoon of salt, diced chicken, and minced parsley to the broth mixture. Cover and cook for an additional 10 minutes until the chicken is thoroughly cooked and tender. Once cooked, drain the mixture and discard the bay leaves.
6
Spray an 8-inch square baking dish with cooking spray. Spread the chicken mixture evenly along the bottom of the dish. Pour the corn puree over the chicken. Sprinkle the remaining tablespoon of sugar evenly on top.
7
Bake in the preheated oven for 25 minutes until heated through and slightly firm.
8
Set your broiler to high. Broil the casserole for 3 minutes or until the top is lightly browned and crisped.
9
Allow to cool slightly before serving. Pair with fresh pebre for an authentic Chilean experience. Enjoy!
Nutrition Information
5g
Fat
15g
Carbs
9.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Chilean name for this corn and chicken casserole?
This dish is traditionally known as Pastel De Choclo.
How many servings does this recipe provide?
This recipe yields 4 servings.
What temperature should the oven be set to?
Preheat your oven to 400°F (200°C).
How long should the corn and milk mixture simmer?
The corn and whole milk should simmer for 15 minutes.
What herbs are mixed into the corn puree?
Fresh basil is stirred into the corn puree.
Can frozen corn be used for this recipe?
Yes, you can use 4 1/2 cups of frozen corn, but ensure it is thawed before measuring.
How much chicken is required?
The recipe calls for 1/2 lb of boneless skinless chicken breast.
What vegetables are cooked with the chicken broth?
The chicken broth is simmered with sliced onion, red bell pepper, and carrot.
How long do you cook the chicken in the broth?
The diced chicken should be cooked in the broth mixture for 10 minutes until tender.
Should the bay leaves be kept in the dish?
No, you should discard the bay leaves after draining the chicken mixture.
What size baking dish is recommended?
An 8-inch square baking dish is recommended for this casserole.
How is the casserole layered?
Spread the chicken mixture on the bottom and pour the corn puree over the top.
What is sprinkled on top of the corn puree before baking?
One tablespoon of sugar is sprinkled evenly on top.
What is the baking time for the casserole?
The casserole should bake for 25 minutes.
How long should you broil the dish?
Broil the casserole on high for 3 minutes or until the top is lightly browned.
What are the calories per serving?
Each serving contains 150 calories.
How much protein is in one serving?
There is 9.5g of protein per serving.
What is the fat content per serving?
Each serving contains 5g of fat.
How many carbohydrates are in a serving?
There are 15g of carbohydrates per serving.
What condiment is suggested to accompany this dish?
It is recommended to pair the casserole with pebre, a tangy Chilean condiment.
How many garlic cloves are needed?
The recipe requires 3 garlic cloves, thinly sliced.
What type of milk is used for the corn base?
1/2 cup of whole milk is used.
How is the fresh basil prepared?
The fresh basil should be thinly sliced.
How should the chicken breast be prepared?
The chicken should be cut into bite-sized pieces.
What creates the silken texture of the corn layer?
The corn is cooked with milk and then blended in a food processor until smooth.
Is there any preparation needed for the baking dish?
Yes, spray the dish with cooking spray before adding ingredients.
How much parsley is included?
The recipe uses 4 tablespoons of minced fresh parsley.
What should be done after the corn simmers?
Remove from heat and let it stand covered for 5 minutes before processing.
How much sugar is used in the corn puree?
One teaspoon of sugar is stirred into the corn puree mixture.
What is the final serving instruction?
Allow the casserole to cool slightly before serving.