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Corn Pie with Oven‑Roasted Chicken

Name: Corn Pie with Oven‑Roasted Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇨🇱 Chile
Ingredients: 800g boneless chicken cubed; 500g cooked and mashed corn; 200ml whole milk; 50g grated cheese (cheddar or Swiss); 1 cup chopped onion; 2 cloves minced garlic; 1 red bell pepper strips; 1 yellow bell pepper strips; 2 tablespoons olive oil; 1 cup tomato sauce; to taste black pepper and salt; 1 bay leaf

📍 🇨🇱 Chile

⏱️Prep: 25 min

🔥Cook: 35 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

The corn batter, as light as a cloud, is topped with juicy chicken pieces and a layer of tomato sauce, all baked until golden. When the crust breaks, the aroma of fresh herbs and the crunchy corn texture transport you straight to the Chilean countryside.

Corn Pie with Oven‑Roasted Chicken
This Chilean recipe blends the sweetness of corn with the earthy flavor of chicken, creating a comforting dish served hot, with a golden crust and a sauce that melts in the mouth. Ideal for family gatherings or a simple dinner full of character.

Ingredients
- 500 g green corn, chopped
- 300 g chicken meat (thighs or breast)
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1 cup natural tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 handful fresh cilantro, chopped
- 1 tablespoon butter

Preparation
1. Preheat the oven to 200 °C.
2. In a skillet, sauté the onion and garlic in oil until golden. Add the chicken, cumin, salt and pepper; cook until the chicken loses its pink color.
3. Add the corn and tomato sauce; cook over medium heat for 10 minutes, until the corn is tender.
4. Pour the mixture into a baking dish. Cover with butter and sprinkle the cilantro.
5. Bake 20–25 minutes, or until the surface is crisp and golden.
6. Serve hot, accompanied by a fresh salad or garlic bread.

Chef’s Tips
- If the corn isn’t fresh, replace it with pre‑thawed frozen corn.
- Adding a touch of yellow chili to the sauce gives an authentically Chilean flavor.
- The pie keeps well in the refrigerator; reheat in the microwave before serving.

This corn pie with oven‑roasted chicken is not only a tribute to traditional Chilean cuisine but also a practical and delicious option for any occasion. Try it and discover why so many households include it in their culinary repertoire!

🛒 Ingredients

4 servings

800g boneless chicken cubed
500g cooked and mashed corn
200ml whole milk
50g grated cheese (cheddar or Swiss)
1 cup chopped onion
2 cloves minced garlic
1 red bell pepper strips
1 yellow bell pepper strips
2 tablespoons olive oil
1 cup tomato sauce
to taste black pepper and salt
1 bay leaf

👨‍🍳 Step-by-step instructions

Step 1: Preheat the oven to 200 °C. In a skillet, heat 1 tablespoon of oil over medium heat and sauté the chicken until the edges are golden; set aside.
Step 2: In the same skillet, add the other tablespoon of oil and sauté the onion, garlic, and peppers until tender. Add the tomato sauce and bay leaf, cooking 5 minutes to blend the flavors.
Step 3: In a bowl, combine the mashed corn, milk, grated cheese, and the vegetable mixture. Season with salt and pepper.
Step 4: In a refractory dish, spread a uniform layer of the corn mixture, then the golden chicken, and repeat with another layer of corn. Cover with foil.
Step 5: Bake 30 minutes. Remove the foil, broil at 220 °C for 5 minutes to brown the surface. The Maillard reaction ensures a deep amber color and smoky flavor.
Step 6: Let rest 5 minutes before serving so the juices distribute.

💡 Chef's tip

Sear the chicken at 180 °C for 15 minutes before adding it to the pie: the initial heat forms a layer that locks in juices and prevents the mixture from becoming watery.

📝 Our take

Este pastel ofrece una explosión de texturas: el crujiente del maíz, la jugosidad del pollo y la suavidad de la salsa. La combinación de sabores tradicionales con la técnica de horneado crea un equilibrio perfecto entre lo familiar y lo nuevo. Si buscas un plato que celebre la esencia de la cocina chilena sin ser demasiado pesado, este es el indicado. ¡Pruébalo y siente el abrazo de la tierra chilena en cada bocado!

🍷 Wine & food pairing

Elige un tinto joven de la DO Ribera del Duero: su fruta pulposa y taninos suaves complementan la dulzura del choclo sin sobrepasar la grasa del pollo.