Chilean Chicken is a dish that celebrates friendships and forms the center piece of a re-union dinner. A friend who lived for years in Chile provided the recipe. The dish features a whole chicken, and many fresh vegetables such as onions, red peppers, pine apple, celery and carrots. You are free to experiment!
The art of making Chilean chicken
Selecting the chicken is a very important part of the taste of the final dish. Use a free-range, fresh chicken that is not too old.
This dish is a semi-stew, with a part of the dish having some liquid, and a part of the dish uncovered. Serve it with rice or potatoes. For a very vegetable rich meal, add long beans with some onion and carrots and cut down on the potatoes.
Special equipment
large enough Dutch oven or open roast pan that can be placed in a hot oven
Ingredients
Method
How to make it
- Rinse the chicken and dab it dry with kitchen towel
- Use salt and the herbs and rub it all over the chicken
- Place some vegetable oil in a dutch oven and place the chicken breast side up in the pan
- Place the pan in the oven at 340 F (170 C) ; let it sit in the oven for about 45 min
- When the chicken shows some signs of browning, add onions, garlic, potatoes and the carrots and close the oven
- After another 30-45 min, check the browning and bubbling and add the peppers and peas and now leave the lid off again
- Serve when the peppers are 'al dente' and the chicken is crispy on the surface
Notes
Method: oven baking
Food allergy & intolerance information: none
Food allergy & intolerance information: none
Remarks
1. It is wise to add paprika’s some 25 minutes before serving. Otherwise these vegetables are over-cooked.
