Cuban Chicken and Corn Pie


4 cups frozen sweet corn, thawed
8 tbs unsalted butter
kosher salt to taste
1 tbs sugar
4 egg yolks
Pie Filling:
2 and 1/2 lb chicken
2 tbs vegetable oil
1 onion, minced
2 lbs tomatoes, peeled, seeded and chopped
kosher salt and fresh ground black pepper to taste
1 tbs raisins
1 tbs pimiento-stuffed olives, chopped
1 tbs capers
12 pitted prunes, plumped in hot water, then drained
2 hard boiled eggs, sliced

There are versions of this savory pie all over the Caribbean and Latin America.


  • Place the corn in a food processor or blender and process until smooth. This should give you about 4 cups.
  • In a sauce pan heat the butter, add the corn, salt, sugar and cook stirring occasionally until the mixture thickens, about 20 minutes.
  • Cool slightly then beat in the egg yolks. Set aside.
  • Poach the chicken in water to cover for about 45 minutes, or until tender.
  • Cool and remove any skin and bones.
  • Cut the chicken into bite sized pieces. Set aside.
  • Heat the oil in a heavy frying pan and saute the onion until tender, not brown.
  • Add the tomatoes and cook until the mixture is thick. Season to taste with salt and pepper.
  • Add the chicken, raisins, olives, capers and prunes. Mix together gently.
  • Line a 2 quart souffle’ dish with 2/3 of the corn mixture, patting it up the sides of the dish with the fingers.
  • Pour in the chicken mixture, top with the and cover with the hard boiled eggs, then cover with the remaining corn mixture.
  • Bake in a preheated  350 degree oven for about 45 minutes.
  • Note: lean boneless pork cut into 1 inch cubes and simmered until tender, may be used instead of the chicken.




40 min


1 hr 30 min


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