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Chicken or poultry casserole. Traditional Chilean recipe

Chicken or poultry casserole. Traditional Chilean recipe

people icon For 6 euro icon € 1.54 /pers. calories icon 401 kcal/100g


  • 6 chicken thighs
  • 1 large onion
  • 3 carrots
  • 2 pieces of corn or choclo
  • 1/2 kilo of yellow squash
  • 6 potatoes or potatoes
  • 1 stick of celery
  • Parsley and fresh cilantro
  • Oregano
  • 3 garlic cloves
  • A teaspoon of ground cumin
  • 1/2 teaspoon sweet paprika
  • 1/2 red pepper
  • 100 g round rice
  • 200g. green beans or beans
  • Salt and freshly ground black pepper (to each household’s taste)
  • 2 liters of water or poultry/chicken broth

Chilean casserole is a traditional dish from Chile . One of those traditional recipes that has been adapted and is made differently in each home. In Santiago de Chile it is a dish that is offered in the vast majority of bars and restaurants in the city at very affordable prices, so it is normal that people go to eat it at least two days a week.

It is a quite complete soup , since it has chicken, pumpkin (similar to our pumpkin), potatoes, carrots and rice. An authentic delicacy that covers several rungs of the food pyramid, like the Moroccan harira soup . The recipe is very simple to make, we only need time to prepare everything and get the ingredients. If you have everything you will enjoy this delicious Chilean soup like never before .

In Chile they usually consume this Chilean casserole throughout the year, although we recommend it especially for the winter , when the cold hits and you want something warm, like the delicious chicken soup or the always perfect picadillo soup . For the summer, a good fresh tomato soup is probably better to reduce the heat and, if you are looking for something more exotic, there is nothing like a good wonton soup . There are soups for all tastes.

You know, with this Chile casserole in your home, and of course, don’t forget to try their famous empanada or pastel de choclo, a way to get to know Chilean flavors.

Preparation of the Chilean casserole

  1. First we season the chicken with salt, pepper and cumin and brown it in a pot with a little oil, about three minutes per side. We reserve the chicken and in the same pot we add the onion, paprika and grated carrot, sautéing until the onion turns golden. Then we add the garlic and rice and cook it for a minute.
  2. We wash and peel the potatoes. We reserve.
  3. After this, we add the chicken back to the pot and also add the potatoes, the bell pepper cut into fine julienne strips, the pumpkin, the celery, the parsley, the oregano and the corn. We add 3 liters of water and when it starts to boil we lower the heat to a simmer.
  4. We cook everything for about 20 minutes, making sure to remove the foam that comes out to leave the dish softer. When there are 5 minutes left, add the green beans and cook everything. We check that the potato and rice are well cooked and adjust the salt and freshly ground black pepper.
  5. My recommendation when serving is to put everything on plates with the chicken, potato, pumpkin and corn, sprinkled with cilantro or fresh parsley to the taste of each diner. It is normally served with a salad and is good as a single dish, whether it is a hearty soup or stew.
  6. You can also prepare a sauce or pebre with cilantro, onion, garlic, tomato and chili, seasoned with salt, lemon oil and a few drops of vinegar, and each one adds it to taste, it gives it a delicious touch, with a touch spicy that is delicious. Enjoy!

Tips for a perfect Chilean casserole

  • If we don’t have or don’t like cilantro, we can change it for parsley , which will also give it a spectacular flavor.
  • The green beans or green beans (they can also be found under the names of green beans, green beans, chaucha, pods, beans or green beans) are cut into fine julienne strips and if we are not convinced by the green beans, they can be changed for peas or peas and the result will be very similar.
  • The recipe can also be made with pork ribs or beef instead of chicken , giving a different touch to the dish. And if you want to prepare with other types of meats and cuts of the same, I recommend the goose chicken, which is elongated, without nerves or interior fat or the round cut choclillo, elongated and with little fat. The osso buco, which has bone, is fibrous and gelatinous, but very tasty, or the shoulder blade tip, with a red triangular cut, are also worth it.
  • This soup is much tastier with chicken or poultry broth than with water, but I’ll leave it to your choice.

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