Curanto

Experience the vibrant flavors of Chile with Curanto, a hearty dish brimming with tender chicken, succulent pork, and fresh seafood, all nestled among earthy potatoes. Perfect for a cozy family gathering or a festive celebration.

• 2 kg chicken pieces
• 800 g pork ribs
• 500 g veal
• 1 kg potatoes
• 500 g mussels
• 500 g clams
• 200 g choripán (Chilean sausage)
• 1 bunch green onions
• 4 leaves nalca leaves or similar

Method

1. 1

   Prepare a large fire pit and place stones in it to heat them up. Let the fire burn down until you have hot embers.

2. 2

   In a large pot, layer the nalca leaves to form a base, ensuring they cover the bottom and sides.

3. 3

   Add the chicken, pork ribs, and veal chunks to the pot, followed by the potatoes, mussels, clams, and sliced choripán.

4. 4

   Sprinkle chopped green onions on top of the meat and seafood mixture for added flavor.

5. 5

   Cover the pot with more nalca leaves and then with a lid or heavy cloth to trap steam.

6. 6

   Place the pot over the hot stones and cover it with earth or more leaves to create an oven effect. Let it cook for about 90 minutes.

7. 7

   After 90 minutes, carefully uncover the pot and let it cool for a few minutes before serving.

8. 8

   Serve hot, sharing the meat, seafood, and potatoes among guests, accompanied by pebre (Chilean salsa) if desired.