Traditional Chilean Dishes
Chilean Chicken Stew
Prepare a plentiful and comforting Chilean chicken stew, with golden broth, potatoes, zapallo camote, choclo, carrots, and rice. A homemade recipe for quiet cooking, ideal for serving hot on a cool day.
This stew brings together chicken with bone, vegetables, and rice in one pot to create a complete and traditional Chilean meal. The vegetables are added at different times so they retain their shape and the broth retains all its flavor.
01
Ingredients
Have everything ready before you begin.
- ✓4 bone-in chicken pieces with skin, approximately 1 kg
- ✓4 medium potatoes, peeled
- ✓500 g of zapallo camote, in 4 pieces
- ✓2 choclos, cut in half
- ✓2 carrots, cut into large pieces
- ✓1 onion, cut into quarters
- ✓2 cloves of garlic, chopped
- ✓1/4 cup of rice
- ✓1 teaspoon of dried oregano
- ✓1/2 teaspoon of cumin
- ✓1 teaspoon of salt, plus more to adjust at the end
- ✓1/4 teaspoon of black pepper
- ✓2 liters of water or chicken broth
- ✓2 tablespoons of vegetable oil
- ✓1/4 cup of fresh cilantro, chopped
02
Step-by-step method
- 01
Wash the vegetables and cut them into large pieces so they can withstand...
Wash the vegetables and cut them into large pieces so they can withstand cooking. If desired, remove the chicken skin to get a lighter broth.
- 02
Heat a large pot and add the vegetable oil
Heat a large pot and add the vegetable oil. Dry the chicken pieces and brown them for 3 or 4 minutes on each side. If the pot is small, work in two batches. It's not necessary for the chicken to be fully cooked at this point.
- 03
Add the onion and garlic
Add the onion and garlic. Stir for 1 minute, being careful not to burn the garlic.
- 04
Add the oregano, cumin, salt, and pepper
Add the oregano, cumin, salt, and pepper. Stir briefly to perfume the oil and chicken with the spices.
- 05
Pour in the water or chicken broth and gently scrape the bottom of the pot...
Pour in the water or chicken broth and gently scrape the bottom of the pot to release the golden flavors. Increase the heat until it starts boiling and remove the foam from the surface.
- 06
Reduce the heat, partially cover the pot, and cook the chicken for...
Reduce the heat, partially cover the pot, and cook the chicken for 20 minutes, maintaining a gentle boil.
- 07
Add the potatoes, carrots, and choclo pieces
Add the potatoes, carrots, and choclo pieces. Arrange them among the chicken pieces so they are covered by the broth. Cook for 15 minutes more.
- 08
Add the zapallo camote and rice
Add the zapallo camote and rice. Check that there is enough liquid; if any ingredient stands out, add a little hot water.
- 09
Continue cooking for 15 to 20 minutes, until the potatoes can be easily...
Continue cooking for 15 to 20 minutes, until the potatoes can be easily pierced with a knife, the rice is tender, and the chicken reaches at least 74 °C near the bone.
- 10
Taste the broth and adjust the salt at the end
Taste the broth and adjust the salt at the end. If it's too thick, add hot water; if it's too light, boil it uncovered for a few minutes. Remove the onion if you prefer a cleaner presentation.
- 11
Serve each plate with a chicken piece, a potato, a piece of zapallo...
Serve each plate with a chicken piece, a potato, a piece of zapallo, half an ear of choclo, and a carrot. Distribute the rice, pour plenty of broth, and finish with chopped fresh cilantro. Serve immediately.
- Maintain a gentle boil to avoid breaking the vegetables and to get a clearer broth.
- Add the zapallo and rice later, as they need less cooking time than the chicken and potatoes.
- Don't constantly stir the pot after adding the vegetables, so they retain their shape.
- Check that the chicken reaches a minimum internal temperature of 74 °C, especially near the bone.
- Choclo can also be called corn on the cob or fresh corn.
- Zapallo camote can be replaced with an orange, firm-textured pumpkin.
- If using boneless chicken breasts, reduce the cooking time to avoid drying them out.
- You can serve the stew with bread to take advantage of the broth.