Curanto En Olla (Steamed Seafood, Meats, Potato Bread, and Vege

Total Time
2hrs
Prep 1 hr
Cook 1 hr

I was looking for something to make to honor the Chilean miners who were finally rescued after 70 days. I came across this dish which is traditionally a celebration dish or party dish. It used to be made in a hole in the ground, but that is impractical for the home cook, lol.

Ingredients Nutrition

Directions

  1. In a large bowl, combine chicken, peppers, garlic, oregano and about 1/2 teaspoon salt; toss to combine, cover, and marinate at least 4 hours or overnight in the refrigerator.
  2. Cut up 6 of the potatoes and boil in salted water until tender, about 15 minutes; drain and transfer to a bowl and mash.
  3. Meanwhile, cook salt pork, over medium heat until crisp, about 15-20 minutes.
  4. Grate remaining potatoes with the larger holes of a box grater; squeeze out water and place in another bowl.
  5. Add HALF the mashed potatoes, to the grated potatoes, 1 tablespoon butter, salt to taste; mix to combine.
  6. Form mixture into 8 balls; flatten each ball and place 1 teaspoon of the salt pork in the middle.
  7. Form potato around pork, then flatten again; set aside.
  8. Add remaining tablespoon of butter to remaining mashed potatoes, along with the flour; knead to mix well.
  9. Roll around in your hands to form 8 balls; flatten to 3-inch discs and set aside.
  10. Place mussels, clams, and wine in a large stockpot.
  11. Cover with a layer of individual cabbage leaves (I left them raw and just gently pulled them off. Some tore, but that doesn't really matter. You could place cabbage in the microwave a few minutes to make the leaves more pliable).
  12. Place chicken, pork ribs, and sausage on top; cover with another layer of cabbage leaves.
  13. Arrange both types of potato cakes on top, along with the peas.
  14. Cover all with a damp towel and pot lid.
  15. Heat pot to boiling over high heat; reduce heat to medium and steam for 1 hour.
  16. To serve: arrange potato cakes and peas on a platter, then arrange the seafood and meats around them, on additional cabbage leaves.