Chilean Curanto (Seafood, Chicken, Pork, and Potatoes)

Curanto is a signature dish of Chiloé in southern Chile, traditionally cooked in a ground pit and layered with seafood, meat, potatoes, and cabbage. This stovetop version brings the communal spirit to a heavy pot at home.

Layer the ingredients so the potatoes and cabbage cook in the savory broth while the shellfish steam above. Keep the pot covered and discard any shells that remain closed.

Scrub and debeard the mussels, and soak the clams in cold salted water before cooking to remove grit.

Serving Suggestions

Serve the curanto in wide bowls with plenty of broth and a simple Chilean pebre spooned over the top.

Recipe Notes

For best texture, add the shellfish only for the final steaming period. Refrigerate leftovers promptly and use within one day.

Chilean Curanto (Seafood, Chicken, Pork, and Potatoes)

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A layered southern Chilean pot of shellfish, chicken, pork sausage, potatoes, and cabbage.

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Prep Time 35 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Chilean

Calories: 820

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Meat and vegetables

• 1 1/2 pounds bone-in chicken thighs
• 1 pound pork belly cut into 5 cm pieces
• 12 ounces smoked pork sausage cut into thick slices
• 2 pounds small potatoes halved
• 1 small green cabbage cut into wedges
• 1 large yellow onion sliced
• 4 cloves garlic smashed

Seafood and broth

• 2 pounds mussels scrubbed and debearded
• 1 1/2 pounds small clams purged of grit
• 2 cups chicken stock gluten-free if needed
• 1 cup dry white wine
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper

Pebre

• 1 large tomato finely diced
• 1/4 cup cilantro chopped
• 2 tablespoons red onion finely diced
• 1 tablespoon red wine vinegar

Equipment

• Large heavy Dutch oven with lid
• Large bowl
• Colander
• Chef knife
• Ladle

Method

 

Prepare:

1. Scrub and debeard the mussels. Soak the clams in cold salted water for 20 minutes, then rinse well.

Layer the pot:

1. Arrange the onion, garlic, cabbage, and potatoes in the Dutch oven. Nestle in the chicken, pork belly, and sausage. Sprinkle with oregano, paprika, salt, and pepper.

Start cooking:

1. Pour in the stock and wine. Cover and simmer over medium-low heat for 40 minutes, until the chicken is nearly cooked and the potatoes are tender.

Steam the seafood:

1. Add the mussels and clams on top. Cover and cook for 10 to 12 minutes, until the shells open and the seafood is cooked. Discard any shells that stay closed.

Make pebre and serve:

1. Mix the tomato, cilantro, red onion, and vinegar. Ladle the curanto into bowls with broth and serve with pebre.

Nutrition

Calories: 820kcalCarbohydrates: 49gProtein: 61gFat: 43gSaturated Fat: 14gCholesterol: 185mgSodium: 1420mgFiber: 7gSugar: 8g

Notes

• Do not force open shellfish that remain closed after cooking.
• A wide heavy pot helps the layers cook evenly and keeps the shellfish above the broth.