Chilean Casserole

Amah's Kitchen

Chillean Casserole

Chilean Casserole

In South America it’s called Pastel del Choclo. It’s full of different flavours and sure to become a dinner favourite.

Serves 2


½ small roast chicken, taken off the bone (roast it yourself or grab one from the supermarket)

1 onion, chopped

½  teaspoon paprika

¼ teaspoon cumin

pinch of cinnamon

6 olives with pimentos, quartered

2 tablespoons raisins

1 hardboiled egg, chopped

1½ cups corn kernels

¼ cup milk

¼ teaspoon sugar for topping

  1. Shred the chicken.
  2. Puree the corn and milk in a blender.
  3. Mix the paprika, cumin and cinnamon in a small bowl.
  4. Sauté the onion over medium heat for about two minutes.
  5. Add the chicken, olives and raisins and mix well with the onions.
  6. Add the egg and spice and again combine well and cook for two minutes.
  7. Transfer to a small casserole dish (or two single serve dishes) and spread the blended corn over the top.
  8. Sprinkle with the sugar.
  9. Bake in a pre-heated 175°C oven for about 30 minutes.
  10. Finish off by placing under a grill for 1-2 minutes.
  11. Serve with a salad and crusty bread.
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