Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn kernels
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup milk
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sugar
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
Special Equipment Needed:
- Large skillet
- Blender or food processor
- 9-inch baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chicken to the skillet and cook until browned on all sides, about 8 minutes.
4. Add the cumin, oregano, smoked paprika, salt, and black pepper to the skillet and stir to combine.
5. Add the frozen corn kernels, heavy cream, all-purpose flour, and chicken broth to the skillet and stir to combine. Cook for 5 minutes, stirring occasionally.
6. Stir in the chopped cilantro and remove the skillet from the heat.
7. In a blender or food processor, blend the 4 cups of corn kernels, milk, butter, salt, black pepper, and sugar until smooth.
8. Pour the chicken mixture into a 9-inch baking dish. Pour the corn mixture on top of the chicken mixture.
9. Sprinkle the grated Parmesan cheese on top of the corn mixture.
10. Brush the beaten egg on top of the Parmesan cheese.
11. Bake for 45 minutes, or until the top is golden brown and the filling is bubbling.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 425
Fat: 22g
Carbohydrates: 37g
Protein: 23g
Sodium: 536mg
Sugar: 12g
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- You can use fresh or canned corn instead of frozen corn.
- You can use half-and-half instead of heavy cream.
- You can use cornmeal instead of all-purpose flour.
- You can use vegetable broth instead of chicken broth.
Variations:
- You can add diced potatoes to the chicken mixture.
- You can add diced bell peppers to the chicken mixture.
- You can add diced tomatoes to the chicken mixture.
- You can add sliced olives to the chicken mixture.
- You can add chopped jalapeños to the corn mixture.
Tips and Tricks:
- Make sure to blend the corn mixture until it is completely smooth.
- You can make this recipe ahead of time and bake it when you're ready to serve.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage Instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the Creamy Chicken and Corn Pastel de Choclo in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh cilantro or sliced green onions.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels Sprouts
- Grilled Asparagus
- Caesar Salad
Troubleshooting Advice:
- If the top of the pastel de choclo is browning too quickly, cover it with foil for the remainder of the baking time.
- If the filling is too runny, add more flour to the chicken mixture.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F.
- Store leftovers in the refrigerator for up to 3 days.
Food History:
Pastel de choclo is a traditional Chilean dish that dates back to the 16th century. It is typically made with ground beef, onions, and corn, and is similar to a shepherd's pie.
Flavor Profiles:
Creamy, savory, and slightly sweet.
Serving Suggestions:
Serve with a glass of Chilean red wine for a complete meal.
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Region: Chilean