Vida Recetas Editorial
Pulmay is a traditional Chilean dish that combines seafood, meats, and potatoes in a steam cooking method, perfect for those seeking a hearty and flavorful meal. In this recipe, chicken is seared along with beef chuck and smoked pork ribs, creating a rich protein base complemented by longanizas, clams, and mussels. Small potatoes cook at the bottom, absorbing the juices from the meats and white wine, while cabbage leaves act as a natural lid that concentrates the aromas.
This dish is ideal for family gatherings or celebrations, as it is served directly from the pot, creating an impressive visual effect. Its preparation is simple, though it requires patience to sear each ingredient well and achieve evenly distributed layers. Pulmay originates from southern Chile, especially Chiloé, where the bounty of sea and land is celebrated. You can adapt the seafood according to availability, but the classic combination of clams and mussels is unbeatable.
If you're looking for an authentic culinary experience, this chicken pulmay will transport you to the Chiloé stoves. Go ahead and prepare it to surprise your guests with a dish full of tradition and flavor!
Cook
45 min
Servings
4
In a large pot, sear the chicken with a little oil. Book.
Portion the cow seat into 4 or 5 pieces and seal them. Book.
Chop the onion in a feather and sauté in the same pot for a few minutes. Add the finely chopped paprika and add half a cup of white wine to recover the flavors. A little salt and then distribute evenly on the bottom of the pot.
Place the chicken with the bone facing down, the pieces of the seat, the sausages and the ribs on the onion bed. Interspersed and covering the bottom of the pot.
Wash the potatoes very well and place them covering the previous layer.
Cover the ingredients with two or three cabbage leaves, forming a lid.
Place the well-washed clams and chips on top of the cabbage.
Add the rest of the white wine and the cup of water.
Cook covered over medium heat for 10 minutes. Then lower the heat and cook for another 25 to 30 minutes. (Shellfish must be opened)
To serve, remove in layers and place on plates so that each diner can assemble their plate.
The broth resulting from cooking is intense in flavor, you can serve small portions, but I suggest increasing it with vegetable broth to soften it.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 45 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
