AROUND THE WORLD

on

 Hello ladies and gents this is the Viking telling you that today we are talking about

CURANTO AL HOYO (RECIPE): CHILOE’S SIGNATURE DISH

Chile Curanto

The curanto is a traditional form of food preparation in the island of Chiloe, a true Chilote classic. Its name derives from the hot rocks used in its preparation, in which a variety of meats, shellfish, and potatoes are cooked over heated stones in an earthen pit. First the rocks are laid down, then the shellfish, meats, potatoes, milcao, and chapalele, followed by the giant nalca leaves (giant Chilean wild rhubarb) used to hold in the steam. The whole pit is covered with chunks of earth and left to cook for a couple hours, steamed by the juices released by the shellfish and meats.

When the meal is ready, the nalca leaves are removed to reveal heaping mounds of basically every meat you could ever imagine eating. As the curanto produces an obscene quantity of food, this meal is generally cooked in the countryside, and is always meant to be shared by a healthy number of friends and family members. The meal is traditionally enjoyed eating straight from the hoyo (pit), accompanied by un buen vinito (a glass of white wine), but can also be served on plates at the table.

—————————————————-

Chilean Curanto (A feast of seafood and meat)

A feast of meat, seafood and vegetables.  Curanto is a true Chilean tradition.

  •  Prep Time15 minutes
  •  Cook Time1 hour
  •  Total Time1 hour 15 minutes
  •  Servings 4
  •  Calories831kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs
  • 1 pound mini Yukon Gold potatoes
  • 1 red pepper sliced
  • 1 medium white onion sliced
  • 1 banana pepper or several small jalapenos thickly sliced
  • 1 tablespoon garlic chopped
  • 1 large Savoy cabbage leaves torn off
  • 2 Spanish chorizo sausages cut in thirds
  • 1 pound smoked pork spare ribs or pork chops
  • 2 pounds clams
  • 1 pound mussels
  • 1 cup white wine


Instructions

  1. Heat oil in a large grill-proof wide pot over high heat on the barbecue.
  2. Add chicken and cook until lightly brown.
  3. Add potatoes, red peppers, onions, banana peppers and half of garlic, season with salt and pepper and cook for a few minutes or until softened.
  4. Cover tightly with cabbage leaves.
  5. Add sausage and spare ribs and cover with more cabbage leaves.
  6. Add clams, mussels and remaining garlic, pour wine over top and cover with a final layer of cabbage leaves.
  7. Cover pot tightly with a lid.
  8. Keep barbecue heat at about 325 F and cook for about 40 minutes or until everything is cooked and steaming hot.
  9. Remove pot from barbecue and put all the ingredients clams, mussels, sausage, chicken and pork on a platter.
  10. Serve cabbage as well.

Enjoy!

And as always have a chilled day from the Viking

Comments

Post a Comment