Chenchén corn pie!

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Hello to all!

After the launching of “Mamá Pura’s recipes” (Spanish Edition, sorry guys, it will take me some time to have the English Edition ready), our first recipe book and a homage to one of the dearest women in my life who’s largely responsible for this page and in spite of the emotional rollercoaster it’s meant, because, I must admit, I was always “Mamá Pura’s boy”, in part because I was her only grandson, but also because I was her youngest grandchild. In spite of that, today we’re back!

chenchén corn pie

Chenchén (pronounced shen-shen) is a delicious Dominican Southern recipe learned from my mom (Mamá Antonia to my children) that I had shared with you before (you can check by clicking on the link) But Chenchén has many variants and delicious possibilities, some of them even tastier than the original recipe, if that’s possible.

One of the variants mom loves to prepare is a Chenchén pie (similar to a shepherd’s pie) I’m  sharing pictures of two chenchén pies: A beef one, very rich and a crumbled chicken breast one, without a doubt, my personal winner.

I won’t share today the Chenchén recipe, (just click on the link to access it) because I already shared it. What I will share is the filling for the crumbled chicken breast one.

Ingredients for the filling 

  • Chicken breast proportional to the amount of Chenchén.
  • Red bell pepper.
  • Oregano.
  • Garlic.
  • Onion.
  • Cubanela Pepper.
  • A bit of saffron.
  • A bouillon cube. (optional)
  • Salt and pepper.
  • Butter (to stir fry and to grease the mold)
  • Parmesan Cheese. (to top off)


Boil the chicken breasts with some garlic, oregano and salt. Take off the bone and crumble.

Fry lightly the crumbled chicken with the pepper, peppers, onion, pepper, pounded garlic, saffron, bouillon cube and salt in some butter. Allow to cook and to mix well, rectify the flavors and separate.

Once you have your cooked Chenchén, (but still fluid) toss a good layer in a greased pyrex mold. Add the meat then carefully, so that it doesn’t collapse (inwards) into the chenchén. Add another chenchén layer above and cover the meat completely.

Add a generous (be good to yourself!) amount of parmesan cheese and put in the oven to grate. Remember that everything’s already cooked.

Once it has the color and consistency you desire, take out, allow to rest about 15 minutes and enjoy.

We generally have it with stewed beans!

Don’t forget to subscribe! Good weekend!


You can get Mama Pura’s Recipes at:

 “Las recetas de Mamá Pura”

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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
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6 Responses to Chenchén corn pie!

  1. billpeeler says:

    Yum – I think this is something I would really enjoy! I’m not familiar with the chenchen recipe, so I’ll check that out and see if this is something I can make. Thanks for the great idea!

  2. If you can find grated corn you’re all set, the other ingredients are very easy to find in USA (whole milk, evaporated milk, coconut milk and some grated coconut, and canned corn) bouillon cubes are optional!

    This is something you’ll definitely enjoy! Let me know if you try it!

  3. I haven’t seen it in the USA (grated corn) but I’m sure you have (I haven’t really tried to make chenchen while in USA) Here’s a link to a picture of how it looks. It’s basically raw corn grated a bit to pieces.

  4. Amber says:

    Wow, the chenchen looks delicious! I’ve never heard of this dish before, but it looks fantastic and I will have to try making it sometime!

  5. Pingback: Haitian Chenchen! | Dominican Heat

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