OFF THE TABLE #2: Chicha & Curanto in Chiloé

Prepare the meats by cutting them into large chunks and marinating them with garlic, onion, paprika, salt, and pepper for at least 1 hour.

In a large pot, heat olive oil over medium heat and brown the marinated meats on all sides.

Add the chicken broth and white wine to the pot, then bring to a simmer.

Layer the potatoes, sweet potatoes, and yams on top of the meat in the pot.

Add the chopped vegetables on top of the potatoes, followed by the bay leaves.

Cover the pot tightly and let it cook on low heat for about 2 hours, or until the meats and vegetables are tender.

Check occasionally to ensure there is enough liquid; add more broth or water if necessary.

Once cooked, remove from heat and let it rest for 10 minutes before serving.

Garnish with fresh herbs before serving.

Equipment Needed

Spice Level:

Dietary