Recipes

Pastel de Choclo Chilean Chicken and Corn Casserole

  • Servings: 6
  • Difficulty: moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3/4 cup minced onion
  • 2 Tablespoons olive oil
  • 1 lb. ground beef
  • 2 cloves minced garlic
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons dried oregano leaf
  • 1 1/2 teaspoons of salt, divided
  • 1 1/2 teaspoons ground black pepper, divided
  • 2 Tablespoons flour
  • 1 15 oz. can beef broth
  • 4 hard-boiled eggs, sliced
  • 2 cups shredded, seasoned chicken, lightly warmed
  • 1/2 cup sliced kalamata olives
  • 3 Tablespoons raisins
  • 2 lbs. frozen corn kernels, thawed
  • 3/4 cup minced onions
  • 3 Tablespoons butter
  • 1 cup milk
  • 1/4 cup minced fresh basil leaves

Directions

1. In a large sauté pan, sauté onions in olive oil until softened.

2. Add beef, garlic, cumin, oregano, 3/4 teaspoon salt, and 3/4 teaspoon pepper. Cook until the beef is browned.

3. Add flour and cook for a couple of minutes.

4. Add broth and continue cooking until the broth has reduced by about 2/3 and has thickened into a sauce. Reserve and keep warm.

5. To prepare the corn topping, sauté the onions in butter until soft and cooked completely.

6. In a blender, puree cooked onions, corn, milk, and remaining salt and pepper until the texture of creamed corn.

7. Transfer the corn to a large sauté pan over moderate heat. Stirring often, cook the mixture until it is thickened into almost a paste (about 3 1/2-4 cups should remain). Remove from heat and stir in the basil.

8. In a 9 x 9 baking dish, put the hot beef on the bottom. Next layer in the eggs, olives, raisins, and warm chicken. Cover with the hot corn mixture.

9. Place in a 425° F oven for 30 minutes or until the top is lightly browned.
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