Chicken Carbonada is a traditional Chilean dish that features succulent pieces of chicken slow-cooked with a variety of vegetables in a rich and flavorful broth. This hearty stew is often enjoyed as a comforting meal during colder months.
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In a clay or iron saucepan, heat 1 tablespoon of oil.
Add the chopped onion and the chicken breast, cut into small pieces.
Season with salt, pepper, ground chili pepper, and oregano. Sauté for a few minutes.
Add the diced pumpkin, green bell pepper, potatoes, carrot, and corn pieces to the pan.
Pour in the chicken broth and add the chopped parsley.
Cover the saucepan and let it cook over medium heat for about 20 minutes.
Once the vegetables are tender, add the noodles or rice. Continue cooking for another 15 minutes.
Remove from heat and let the dish rest, covered, for 10 minutes before serving.
Serve hot in a large dish or divide into individual bowls or casseroles.
For extra flavor, consider marinating the chicken in the spices for a couple of hours or overnight before cooking.
You can also add other vegetables like peas or squash based on seasonal availability.
Can I use a different protein instead of chicken?
Yes, you can substitute chicken with beef or turkey for a different protein option.
What other vegetables can I add?
You can add vegetables like peas or squash based on seasonal availability.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
What can I serve with Chicken Carbonada?
Serve hot, paired with crusty bread or a side salad for a complete meal.
Can this dish be made vegetarian?
Yes, omit the chicken and use vegetable broth. You may also add legumes for protein.
