Recipe of Chilean poultry casserole

Name: Recipe of Chilean poultry casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 Chicken Preys; 6 medium potatoes; 6 Pieces of Pumpkin; 6 Pieces Corn; 1 grated carrot or in fine julienne, it can also be half grated and the other half in julienne; 1/2 cup green beans cut into thin julienne strips (can be replaced by 1/2 cup of peas); 1/2 sweet pepper cut into thin julienne strips; 1/2 Onion, finely diced; 1 Finely minced garlic clove; 1 Handful of rice; 2 concentrated poultry cubes; 2 Tbsp oregano; 3 Tbsp finely chopped oil, salt, parsley or coriander; 2 liters. Water (1 lt. cold and 1 lt. hot)

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.

Servings 6

Preparation 10 min

Cooking 40 min

Calories 340 kcal

How to Make Chilean poultry casserole

Instructions

Step 1

In a pot, put the oil and sauté the garlic with the onion, until it begins to blanch.

Step 2

Remove the skin from the chicken and fry it on both sides with the garlic and onion.

Step 3

When the chicken starts to release its juice, add the paprika, mix and fry for another 2 to 4 minutes.

Step 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)

Step 5

While it boils, add the potatoes, the pieces of pumpkin and the corn.

Step 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.

Step 7

Cover the pot and let it cook until the potatoes begin to soften.

Step 8

At this point, check the salt and rectify if necessary, add water to replace the one that evaporated.

Step 9

Add the green beans and the julienned carrot. Continue cooking for 5 more minutes.

Step 10

After that time, add the rice and the rest of the grated carrot (to prevent it from losing its properties due to overcooking).

Step 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.

Step 12

Sprinkle on top with parsley or cilantro or bring them to the table for everyone to add to their liking.

Step 13

Serve warm.

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Ingredients

6 Chicken Preys
6 medium potatoes
6 Pieces of Pumpkin
6 Pieces Corn
1 grated carrot or in fine julienne, it can also be half grated and the other half in julienne
1/2 cup green beans cut into thin julienne strips (can be replaced by 1/2 cup of peas)
1/2 sweet pepper cut into thin julienne strips
1/2 Onion, finely diced
1 Finely minced garlic clove
1 Handful of rice
2 concentrated poultry cubes
2 Tbsp oregano
3 Tbsp finely chopped oil, salt, parsley or coriander
2 liters. Water (1 lt. cold and 1 lt. hot)