📝 About This Recipe
Hailing from the southern region of the Dominican Republic, specifically San Juan de la Maguana, Chenchén is a soul-warming cracked corn pilaf that serves as a rustic alternative to rice. This dish transforms humble maize into a luxurious, creamy masterpiece through a slow-simmering process with coconut milk and aromatic spices. It is a celebratory staple often paired with savory braised meats, offering a unique texture that is both tender and satisfyingly toothsome.
🥗 Ingredients
The Corn Base
- 2 cups Cracked corn (Maíz Caquiao) (dry, medium-grind)
- 4 cups Water (for soaking and initial boil)
The Creamy Liquid
- 14 ounces Full-fat coconut milk (one standard can)
- 12 ounces Evaporated milk (one standard can)
- 1 cup Whole milk (plus extra if needed for consistency)
Aromatics and Seasoning
- 3 tablespoons Unsalted butter (divided)
- 3 pieces Garlic cloves (minced)
- 1/4 cup Red onion (finely minced)
- 1/2 teaspoon Anise seeds (whole)
- 1/8 teaspoon Ground cloves (just a pinch)
- 1.5 teaspoons Salt (or to taste)
- 1/4 teaspoon Black pepper (freshly ground)
👨🍳 Instructions
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1
Rinse the cracked corn thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Place the corn in a large bowl, cover with 4 cups of water, and let soak for at least 2 hours (or overnight) to soften the kernels.
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2
Drain the soaking water. In a heavy-bottomed pot or a traditional Dominican 'caldero', add the soaked corn and 3 cups of fresh water.
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3
Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes until the water is mostly absorbed and the corn has begun to soften.
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4
While the corn simmers, melt 1 tablespoon of butter in a small skillet. Sauté the minced onion and garlic until translucent and fragrant, about 3 minutes.
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5
To the pot with the corn, add the sautéed onion and garlic, coconut milk, evaporated milk, and whole milk.
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6
Stir in the anise seeds, ground cloves, salt, pepper, and the remaining 2 tablespoons of butter.
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7
Cook over medium-low heat, stirring frequently with a wooden spoon to prevent the corn from sticking to the bottom of the pot.
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8
Continue to simmer uncovered for 25-30 minutes. As the corn absorbs the milk, it will become thick and creamy, similar to a risotto or grits.
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9
Check the texture of the corn; it should be tender but still hold its shape. If it is too dry but the corn is still hard, add another half cup of milk or water.
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10
Once the desired creamy consistency is reached, reduce the heat to the lowest setting. Cover the pot tightly and let it 'sweat' for another 10 minutes to develop the flavors.
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11
Remove from heat. Give the Chenchén a final vigorous stir to ensure the butter and creaminess are well distributed.
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12
Let it rest for 5 minutes before serving; this allows the starches to set slightly for the perfect mouthfeel.
💡 Chef's Tips
Always soak the corn! Skipping the soaking step will result in a gritty texture and much longer cooking time. Stir frequently, especially toward the end of cooking, as the milk solids and corn starches tend to scorch easily on the bottom of the pot. For a more savory profile, you can substitute the whole milk with chicken stock, though you will lose some of the traditional creaminess. If you find whole anise seeds distracting, you can tie them in a small piece of cheesecloth and remove them before serving. If the Chenchén thickens too much upon cooling, simply stir in a splash of warm milk to loosen it up before reheating.
🍽️ Serving Suggestions
Chivo Guisado (Dominican Braised Goat) is the most traditional and iconic pairing for Chenchén. Pollo Guisado (Braised Chicken) with plenty of tomato-based gravy that can soak into the corn. Serve alongside a fresh green salad or sliced avocado to cut through the richness of the milks. A side of sweet fried plantains (maduros) provides a beautiful sugary contrast to the savory corn. Pair with a glass of ice-cold Morir Soñando (Dominican orange and milk drink) for a truly authentic meal.