Chenchén (Dominican Cracked Corn Pilaf)
Cracked corn cooked like rice with a little sofrito and coconut milk until fluffy and tender. A speciality of San Juan de la Maguana, traditionally served with chivo guisado (stewed goat).
Servings
Ingredients
Nutrition
Per serving
Steps
Rinse the corn
Put the cracked corn in a bowl and rinse several times under cold water, letting any loose husks float to the top and pouring them off. Drain well.
- no amount used (rinsing only) cracked corn
✅ Done when: the rinse water runs mostly clear
Make the sofrito
In a medium or pot (about 4 liters), heat the oil over medium heat and cook the onion, green pepper and garlic, stirring often, for about 4 minutes.
- 2 tbsp vegetable oil
- ½ onion
- ½ green pepper
- 2 garlic cloves
✅ Done when: the onion and pepper are soft and translucent
Boil
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Steam
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Serve
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Rinse the corn
Put the cracked corn in a bowl and rinse several times under cold water, letting any loose husks float to the top and pouring them off. Drain well.
- no amount used (rinsing only) cracked corn
✅ Done when: the rinse water runs mostly clear
Make the sofrito
In a medium or pot (about 4 liters), heat the oil over medium heat and cook the onion, green pepper and garlic, stirring often, for about 4 minutes.
- 2 tbsp vegetable oil
- ½ onion
- ½ green pepper
- 2 garlic cloves
✅ Done when: the onion and pepper are soft and translucent
Boil
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Steam
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Serve
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The Story Behind the Dish
Chenchén is the pride of San Juan de la Maguana in the south-west of the Dominican Republic, a farming region where corn has long been more common than rice.
Chenchén con chivo, cracked corn with stewed goat, is the region's signature dish.
⭐ Why It's Famous
Nutty, fluffy and slightly sweet from the coconut, it's a delicious alternative to rice.
💡 Fun Fact
Cracked corn for chenchén is sold in bags in Dominican colmados, in both white and yellow varieties.
San Juan de la Maguana
18.81°N, -71.23°W
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