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Chilean Curanto (A feast of seafood and meat)

A feast of meat, seafood and vegetables.  Curanto is a true Chilean tradition.
Course Main Dish
Cuisine Chile
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 831kcal
Author International Cuisine


  • 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.
  • Enjoy!


Calories: 831kcal | Carbohydrates: 38g | Protein: 61g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 224mg | Sodium: 986mg | Potassium: 1921mg | Fiber: 10g | Sugar: 8g | Vitamin A: 3405IU | Vitamin C: 130mg | Calcium: 179mg | Iron: 9.9mg