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recipes |
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Casuela de Pollo (Chicken Stew) |
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I migrated from Chile with my family when I was eight. I still remember our family tradition of eating Sunday lunch under the shady vines of my grandmother’s balcony, followed by siesta in my grandmother’s bed while the adults relaxed in the living room. In the Chile of my childhood everyone had maids as the cost of labour was very cheap. When I was very little the sight of the maids vigorously plucking freshly killed chickens in my grandmother’s courtyard as my grandmother yelled instructions filled me with fear and curiosity as well. In Australia, recreating Casuella de Pollo was a way of retaining memories of Chile and showing our new Australian friends part of the culture we came from.
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Ingredients |
Method |
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chicken cut into pieces enough water to cover chicken in a large saucepan 1 whole onion, peeled 8 whole peeled potatoes kilo of pumpkin, peeled and cut into chunks 2 cobs of corn cut into 8 pieces a handful of greenbeans, cut finely 3 handfuls of medium grain rice |
Place chicken and onion in a large saucepan, cover with water and bring to the boil. Add all other ingredients, season with salt and simmer till tender.(don’t overcook) Just before serving prepare this special seasoning sauce which really adds the flavor to the dish and is the base of many Chilean recipes. In a frying pan, fry 2 finely diced onions until golden. Add 3 crushed cloves of garlic and 2 grated carrots and stir. Add 1 teaspoon each of oregano,paprika and cumin. Fry gently for about 10 minutes stiring constantly to prevent burning Add this mixture to the chicken and as a final touch, place some fresh celery leaves in the soup, take off the heat and let stand for about 10 minutes before serving. This dish is served in a structured manner. Place one potato,a piece of chicken, a piece of corn and some broth in each bowl. There is usually a bowl of ‘agi’ chilli sauce, and some fresh chillies on the table. |
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