Chile Curanto is an authentically Chilean dish originating on the Archipelago of Chiloé. Historically this meal was made by digging a hole about 1 ½ yards deep, putting in red hot stones that were heated in a bonfire and then adding in an assortment of seafood, meats and vegetables. This was then covered with nalca leaves basically Chilean rhubarb and then covered with wet sacks.
This created a giant pressure cooker in which the food was ready in about an hour. This dish can be prepared in a pot, in a pressure cooker or over grill, I used the grill method, it was super easy and we loved it! It is filled with clams, mussels, sausage, potatoes, chicken and pork. This version is made with napa cabbage leaves and flavored with garlic, and white wine. Fair warning, Chile curanto is a feast, be hungry my friend!
I absolutely love these one pot dishes that is the entire meal. Serve Chile curanto with a pisco sour for an authentic Chilean experience. Did you know that Chile ranks fifth in world as a wine exporter and their wine is becoming world renown. If you would like to learn more about this beautiful South American country plus get more authentic recipes be sure to check out “Our Journey to Chile”
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Chilean Curanto (A feast of seafood and meat)
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs
- 1 pound mini Yukon Gold potatoes
- 1 red pepper sliced
- 1 medium white onion sliced
- 1 banana pepper or several small jalapenos thickly sliced
- 1 tablespoon garlic chopped
- 1 large Savoy cabbage leaves torn off
- 2 Spanish chorizo sausages cut in thirds
- 1 pound smoked pork spare ribs or pork chops
- 2 pounds clams
- 1 pound mussels
- 1 cup white wine
- Heat oil in a large grill-proof wide pot over high heat on the barbecue.
- Add chicken and cook until lightly brown.
- Add potatoes, red peppers, onions, banana peppers and half of garlic, season with salt and pepper and cook for a few minutes or until softened.
- Cover tightly with cabbage leaves.
- Add sausage and spare ribs and cover with more cabbage leaves.
- Add clams, mussels and remaining garlic, pour wine over top and cover with a final layer of cabbage leaves.
- Cover pot tightly with a lid.
- Keep barbecue heat at about 325 F and cook for about 40 minutes or until everything is cooked and steaming hot.
- Remove pot from barbecue and put all the ingredients clams, mussels, sausage, chicken and pork on a platter.
- Serve cabbage as well.