Soups
Easy
Pork casserole
40 min
Soups
Medium
Recipe of Chilean poultry casserole
A rich and very nutritious food for cold days is the poultry casserole. Let's see how to prepare Chilean poultry casserole, a special refilling dish for days when you need extra energy. The poultry casserole is a very typical dish of Chilean cuisine, in fact it is very common in the countryside of southern Chile, where visitors are often greeted with a re-laying poultry casserole, a dish that is also widely consumed in traditional markets throughout the country.
Prep
10 min
Cook
40 min
Servings
6
Calories
340 kcal
Ingredients
Directions
-
1
In a pot, put the oil and sauté the garlic with the onion, until it begins to blanch.
-
2
Remove the skin from the chicken and fry it on both sides with the garlic and onion.
-
3
When the chicken starts to release its juice, add the paprika, mix and fry for another 2 to 4 minutes.
-
4
After this time, cover the fish with cold water and let it boil (cold water allows the chicken meat to release all its flavor to the broth)
-
5
While it boils, add the potatoes, the pieces of pumpkin and the corn.
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6
Once it starts to boil, add the chicken concentrate cubes and the oregano. At this time, the rest of the hot water is added.
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7
Cover the pot and let it cook until the potatoes begin to soften.
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8
At this point, check the salt and rectify if necessary, add water to replace the one that evaporated.
-
9
Add the green beans and the julienned carrot. Continue cooking for 5 more minutes.
-
10
After that time, add the rice and the rest of the grated carrot (to prevent it from losing its properties due to overcooking).
-
11
Once the rice is soft, remove the pot from the flame and serve by distributing on each plate a piece of chicken, a potato, a piece of pumpkin, a piece of corn and plenty of broth with the rest of the vegetables.
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12
Sprinkle on top with parsley or cilantro or bring them to the table for everyone to add to their liking.
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13
Serve warm.
