Chenchen [Video+Recipe] Dominican Cracked Corn Pilaf

Chenchén dominicano con coco (creamy, savory, corn)

Chenchen [Video+Recipe] Dominican Cracked Corn Pilaf

Chenchén (Dominican cracked corn pilaf) originates from the southwest provinces of the Dominican Republic and is a delicious substitute for rice in our diet.

Course Lunch

Cuisine Caribbean, Dominican

Keyword broken corn recipe, chen chen dominican food, chenchen dominicano, crack corn recipe

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 555kcal

Author Clara Gonzalez

Ingredients

1 cup chenchén (coarse grind cracked corn) (see notes)
1¾ cup evaporated milk [400 ml]
1¾ cup coconut milk [400 ml]
1 cups vegetable broth unsalted
2 tablespoon salted butter (salted)
2 clove garlic peeled and lightly crushed
1½ tablespoon salt or to taste, divided
2 tablespoon minced parsley to garnish, optional

Instructions

1. Rinsing

Rinse the corn in abundant water to get rid of stray peels and excess starch.

2. Cooking

Combine the rinsed corn, evaporated milk, coconut milk, 1¾ cup [400 ml] of water, broth, garlic, and 1 teaspoon of salt in the pot.
Cook over medium-high heat until the liquid has reduced to about half, stirring every five minutes or so to prevent it from sticking to the bottom.
Once reduced to half, reduce heat to medium-low and cook, stirring often, until it reaches the desired consistency (see notes). Be careful with splatters at this stage, and use a splatter cover if you have one.

3. Seasoning

Once it reaches your preferred consistency, season with salt to taste. Remove from the heat.
The garlic has probably dissolved by then, but check and remove any chunk left, if any.

4. Serving

Sprinkle with parsley, and serve hot. Check serving suggestions above.

Video

Nutrition