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.
- 1 chicken, cut into 8 pieces
- 1 green bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 2.46 ml dried oregano
- kosher salt
- 8 potatoes, peeled
- 113.39 g salt pork, diced
- 29.58 ml butter, divided and softened
- 354.88 ml flour
- 453.59 g fresh mussels, cleaned and debearded
- 1814.36 g littleneck clams, cleaned
- 473.18 ml dry white wine
- 2 head cabbage
- 453.59 g pork ribs (smoked)
- 907.18 g linguica sausage or 907.18 g Italian sausage
- 453.59 g snap peas or 453.59 g sugar snap pea
- 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.
- Cut up 6 of the potatoes and boil in salted water until tender, about 15 minutes; drain and transfer to a bowl and mash.
- Meanwhile, cook salt pork, over medium heat until crisp, about 15-20 minutes.
- Grate remaining potatoes with the larger holes of a box grater; squeeze out water and place in another bowl.
- Add HALF the mashed potatoes, to the grated potatoes, 1 tablespoon butter, salt to taste; mix to combine.
- Form mixture into 8 balls; flatten each ball and place 1 teaspoon of the salt pork in the middle.
- Form potato around pork, then flatten again; set aside.
- Add remaining tablespoon of butter to remaining mashed potatoes, along with the flour; knead to mix well.
- Roll around in your hands to form 8 balls; flatten to 3-inch discs and set aside.
- Place mussels, clams, and wine in a large stockpot.
- 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).
- Place chicken, pork ribs, and sausage on top; cover with another layer of cabbage leaves.
- Arrange both types of potato cakes on top, along with the peas.
- Cover all with a damp towel and pot lid.
- Heat pot to boiling over high heat; reduce heat to medium and steam for 1 hour.
- To serve: arrange potato cakes and peas on a platter, then arrange the seafood and meats around them, on additional cabbage leaves.