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Curanto

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 yard deep, putting in red hot stones that were heated in a bonfire and then adding in an assortment of seafood, meats, and vegetables.

Prep
Cook
Serves 4people
Ingredients
2
tbsp olive oil
1
lb boneless skinless chicken thighs
1
lb mini Yukon Gold potatoes
1
red pepper sliced
1
medium white onion sliced
1
banana pepper or several small jalapenos thickly sliced
1
tbsp garlic chopped
1
large Savoy cabbage leaves torn off
2
Spanish chorizo sausages cut in thirds
1
lb smoked pork spare ribs or pork chops
2
lb clams
1
lb mussels
1
cup white wine
Directions
1.
Heat oil in a large grill-proof wide pot over high heat on the barbecue.
2.
Add chicken and cook until lightly brown.
3.
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.
4.
Cover tightly with cabbage leaves.
5.
Add sausage and spare ribs and cover with more cabbage leaves.
6.
Add clams, mussels and remaining garlic, pour wine over top and cover with a final layer of cabbage leaves.
7.
Cover pot tightly with a lid.
8.
Keep barbecue heat at about 325 F and cook for about 40 minutes or until everything is cooked and steaming hot.
9.
Remove pot from the barbecue and put all the ingredients clams, mussels, sausage, chicken and pork on a platter.
10.
Serve cabbage as well.
11.
Enjoy!

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