10 Satisfying Chilean Dinner Recipes That Make Evenings Delicious

There’s something undeniably comforting about Chilean cuisine that makes it perfect for cozy dinners.

From the golden crust of Pastel De Choclo to the vibrant flavors of Cazuela, these dishes are all about warmth and tradition.

Picture a table filled with Empanadas De Pino and Charquicán, inviting friends and family to gather and savor every bite.

Let’s explore these 10 satisfying Chilean dinner recipes that will make your evenings delicious and memorable.

Pastel De Choclo: a Hearty Corn Pie

Pastel de Choclo is a traditional Chilean dish that showcases the rich flavors of corn and savory ingredients, creating a delightful meal that’s perfect for gatherings or family dinners. This hearty pie consists of a flavorful filling typically made with ground meat, onions, olives, hard-boiled eggs, and spices, all topped with a creamy layer of corn puree. The dish is both comforting and satisfying, making it a beloved choice among Chilean cuisine enthusiasts.

In addition to its delicious taste, Pastel de Choclo is also visually appealing, with its golden corn topping that beautifully contrasts with the hearty filling beneath. This dish can be served hot or warm, making it versatile for any occasion. Whether you’re familiar with Chilean cuisine or trying it for the first time, Pastel de Choclo is sure to impress with its unique flavors and textures.

Ingredients (Serves 4-6):

• 2 cups of corn kernels (fresh or frozen)
• 1 cup of milk
• 1/4 cup of butter
• 1 tablespoon of sugar
• Salt and pepper to taste
• 1 pound of ground beef
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• 1/2 teaspoon of cumin
• 1/2 cup of black olives, pitted and sliced
• 2 hard-boiled eggs, chopped
• 1/4 cup of fresh parsley, chopped

Cooking Instructions:

1. Prepare the Corn Mixture: In a medium pot, combine the corn kernels, milk, butter, sugar, salt, and pepper. Cook over medium heat until the corn is tender and the mixture is creamy, about 10 minutes. Once done, use an immersion blender or a regular blender to puree the mixture until smooth. Set aside.
2. Cook the Meat Filling: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes. Then, add the ground beef and cook until browned, breaking it up with a spoon. Stir in the paprika, cumin, salt, and pepper, cooking for a few more minutes to combine the flavors.
3. Add Olives and Eggs: Once the meat is cooked, remove the skillet from heat and stir in the sliced olives, chopped hard-boiled eggs, and fresh parsley. Mix well to guarantee an even distribution of ingredients.
4. Assemble the Pie: Preheat the oven to 375°F (190°C). In a greased baking dish, spread the meat filling evenly on the bottom. Then, spoon the corn puree over the meat, smoothing it out with a spatula to create an even layer.
5. Bake the Pastel de Choclo: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and has set.
6. Cool and Serve: Once removed from the oven, let the pastel cool for a few minutes before slicing and serving. This allows the layers to firm up slightly, making it easier to cut.

Extra Tips:

To enhance the flavor of your Pastel de Choclo, consider adding some spices or herbs that you enjoy, such as oregano or bay leaves, to the meat filling.

Additionally, if you want to elevate the dish, you can use a mix of meats, like ground chicken or pork, for a different texture and flavor profile.

Finally, for a creamier corn topping, you can mix in a little cream cheese or sour cream into the corn mixture before spreading it over the meat. Enjoy this comforting dish with a fresh salad or some avocado on the side for a complete meal!

Cazuela: Traditional Chilean Stew

Cazuela is a beloved traditional dish from Chile that embodies the heart of Chilean cuisine. This hearty stew features a variety of fresh ingredients, combining meat, vegetables, and aromatic herbs to create a nourishing meal that warms the soul. The dish is often enjoyed during cold months and is a staple at family gatherings and celebrations.

Each region in Chile may have its own variation of cazuela, but the essence remains the same: a comforting bowl of goodness that brings people together.

In this recipe, we’ll guide you through creating a classic cazuela that serves 4-6 people. The stew is packed with flavor from a mix of ingredients such as beef or chicken, potatoes, corn, and pumpkin, all simmered together in a savory broth. The result is a delightful medley of tastes and textures that’s sure to impress your family and friends.

Whether you’re familiar with Chilean cuisine or trying it for the first time, this cazuela recipe will transport you to the vibrant streets of Santiago.

Ingredients

• 1.5 lbs beef (chuck or shank) or chicken (thighs or drumsticks)
• 8 cups beef or chicken broth
• 2 medium potatoes, peeled and quartered
• 1 medium carrot, sliced
• 1 cup pumpkin, cubed
• 1 cup corn (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish
• Lemon wedges, for serving

Cooking Instructions

1. Prepare the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef or chicken pieces with salt and pepper. Add the meat to the pot and brown on all sides, which will enhance the flavors of the stew.
2. Sauté Aromatics: Once the meat is browned, add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This step builds a flavorful base for your stew.
3. Add Broth and Spices: Pour in the beef or chicken broth and add paprika and cumin. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30-40 minutes, allowing the meat to become tender and the flavors to meld together.
4. Incorporate Vegetables: After the meat has simmered, add the quartered potatoes, sliced carrots, pumpkin cubes, and corn to the pot. Stir gently to combine, and cook for an additional 20-25 minutes or until the vegetables are tender.
5. Final Touches: Taste the cazuela and adjust the seasoning with more salt and pepper if needed. Once everything is cooked through, remove the pot from the heat.
6. Serve: Ladle the cazuela into bowls and garnish with fresh cilantro or parsley. Serve with lemon wedges on the side for an extra burst of flavor.

Extra Tips

To enhance the richness of your cazuela, consider using homemade broth instead of store-bought for a more authentic taste. You can also customize the vegetables based on what you have on hand—zucchini, green beans, or turnips can be great additions.

For a spicier kick, include a chopped chili pepper while sautéing the onion and garlic. Finally, serving the cazuela with crusty bread can help soak up the delicious broth, making your dining experience even more satisfying.

Empanadas De Pino: Savory Meat Pastries

Empanadas de Pino are a cherished dish in Chilean cuisine, representing a delightful blend of flavors and textures. These savory pastries are typically filled with a mixture of ground beef, onions, hard-boiled eggs, olives, and spices, all enveloped in a golden, flaky crust. They can be enjoyed as a snack, appetizer, or main dish and are perfect for gatherings or family dinners.

The history of empanadas dates back centuries, and they’re often seen as a symbol of Chilean comfort food.

Making empanadas de pino at home allows you to customize the filling according to your taste preferences. Whether you prefer them baked or fried, these little pockets of flavor are sure to impress your family and friends. Pair them with a fresh salad or a side of pebre, a Chilean condiment made from tomatoes, onions, and cilantro, for a complete meal.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 5-6 tablespoons ice water
• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup green olives, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 egg (for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. It should be smooth but not sticky.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Cook the Filling: In a skillet over medium heat, sauté the chopped onions until they become translucent, about 5-7 minutes. Add the ground beef and cook until browned, breaking it apart with a spatula as you go.

Stir in the cumin, paprika, salt, and pepper, and cook for another 2-3 minutes. Remove from heat and let it cool slightly before mixing in the chopped hard-boiled eggs and olives.

3. Roll Out the Dough: On a lightly floured surface, roll out the refrigerated dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles of dough, approximately 4-5 inches in diameter.

4. Assemble the Empanadas: Place about 2 tablespoons of the meat filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal.

Use a fork to crimp the edges for a decorative finish and to guarantee they’re tightly sealed.

5. Prepare for Baking: Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. In a small bowl, beat the egg and brush the mixture over the empanadas for a golden finish.

6. Bake: Bake the empanadas in the preheated oven for 20-25 minutes, or until they’re golden brown and flaky. Remove from the oven and let them cool slightly before serving.

Extra Tips

When making empanadas de pino, don’t hesitate to experiment with the filling ingredients! You can add spices such as oregano or chili powder for an extra kick.

Additionally, if you prefer a vegetarian option, replace the ground beef with sautéed mushrooms or lentils. Make sure to seal the empanadas well to prevent any filling from leaking out during cooking.

Serve them warm, and enjoy them with a side of your favorite dipping sauce for a truly delicious experience!

Charquicán: Chilean Hash With Vegetables

Charquicán is a traditional Chilean dish that beautifully combines flavors and textures. It’s a hearty hash made with a variety of vegetables and often includes beef or other meats, making it a versatile and satisfying meal. The dish isn’t only comforting but also reflects the rustic culinary traditions of Chile, where ingredients are sourced from the land.

Charquicán can be enjoyed any time of the year, making it a great option for family dinners or gatherings. This recipe for Charquicán is designed to serve 4-6 people, guaranteeing that everyone gets a hearty portion. It highlights seasonal vegetables and can easily be customized based on what you have available in your pantry.

The combination of potatoes, carrots, and squash gives the dish a vibrant color, while the addition of spices enhances its flavor profile. Let’s explore the ingredients and cooking instructions to create this delightful Chilean hash.

Ingredients:

• 1 lb (450 g) ground beef or diced meat of your choice
• 4 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 cup pumpkin or butternut squash, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup green beans, chopped
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Vegetables: Begin by washing, peeling, and dicing the potatoes, carrots, pumpkin, and green beans. Set these aside. Finely chop the onion and mince the garlic to guarantee they can infuse their flavors into the dish.
2. Cook the Meat: In a large skillet or pot, heat the olive oil over medium heat. Add the ground beef (or diced meat) and cook until browned, about 5-7 minutes. Break the meat apart with a spatula as it cooks, guaranteeing it browns evenly. Season with salt, pepper, paprika, and cumin.
3. Sauté the Aromatics: Once the meat is cooked, add the chopped onion and minced garlic to the pan. Sauté them together for about 3-4 minutes, until the onion becomes translucent and fragrant. This step builds a flavor base for the dish.
4. Add the Vegetables: Stir in the diced potatoes, carrots, and pumpkin. Mix everything well and let the vegetables cook for about 5 minutes, stirring occasionally. This allows the vegetables to start softening and absorbing the flavors from the meat and spices.
5. Simmer: Pour in enough water to cover the vegetables (about 2-3 cups). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking and to guarantee even cooking.
6. Final Touches: Once the vegetables are tender, add the chopped green beans and cook for an additional 5 minutes. Taste and adjust the seasoning with more salt and pepper, if necessary.
7. Serve: Remove from heat and let the Charquicán rest for a few minutes before serving. Garnish with fresh parsley if desired. Serve hot and enjoy this comforting Chilean dish!

Extra Tips:

For a more robust flavor, consider adding some diced bell peppers or a splash of Worcestershire sauce during the cooking process. You can also customize the dish by incorporating other vegetables you have on hand, such as peas or corn.

If you prefer a vegetarian version, simply omit the meat and replace it with beans or lentils for added protein. Charquicán is also great for meal prep, as the flavors deepen when reheated, making it an ideal dish for leftovers.

Congrio a La Plancha: Grilled Conger Eel

Congrio a La Plancha is a delightful Chilean dish that features the unique flavors of conger eel, known for its firm texture and rich taste. This dish is typically grilled, allowing the natural flavors of the eel to shine through while adding a smoky char. Ideal for summer barbecues or gatherings, Congrio a La Plancha isn’t only a feast for the senses but also a nod to Chile’s coastal culinary heritage.

Pair it with fresh salads, roasted vegetables, or classic Chilean pebre for a complete meal.

To prepare this dish, one must first source fresh conger eel, which can be found at local fish markets or specialty seafood stores. The key to achieving the perfect grilled conger eel lies in marinating it beforehand, which enhances its flavor and tenderness. This recipe serves 4-6 people, making it perfect for family dinners or friendly gatherings.

Ingredients:

• 2-3 pounds of fresh conger eel, cleaned and cut into fillets
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper. Stir until well mixed. This marinade will infuse the conger eel with flavor and help keep it moist during grilling.
2. Marinate the Eel: Place the conger eel fillets in a large resealable plastic bag or a shallow dish. Pour the marinade over the eel, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 1 hour. This allows the flavors to penetrate the fish.
3. Preheat the Grill: While the eel is marinating, preheat your grill to medium-high heat. Make certain the grill grates are clean and lightly oiled to prevent sticking. A well-heated grill will give the eel nice grill marks and help it cook evenly.
4. Grill the Eel: Remove the eel from the marinade and shake off any excess. Place the fillets directly on the grill. Grill for about 4-5 minutes on each side, depending on the thickness of the fillets, or until the fish is opaque and flakes easily with a fork.
5. Serve: Once cooked, remove the eel from the grill and let it rest for a couple of minutes. Transfer the grilled conger eel to a serving platter, garnish with chopped fresh parsley, and serve with lemon wedges on the side for squeezing over the fish.

Extra Tips: When grilling conger eel, be mindful not to overcook it, as this can lead to a dry texture. It’s best to keep an eye on the grilling process and check for doneness a minute or two before the recommended cooking time.

Additionally, if you prefer a bit of heat, consider adding a pinch of cayenne pepper to the marinade for an extra kick. Enjoy your culinary journey through Chile with this flavorful dish!

Porotos Granados: Fresh Bean Stew

Porotos Granados is a traditional Chilean dish that embodies the heart and warmth of Chilean cuisine. This fresh bean stew is made with seasonal ingredients, primarily featuring fresh beans, corn, and a variety of vegetables. The dish isn’t only nutritious but also delicious, making it a staple in many Chilean households, especially during the summer months when fresh produce is abundant.

The combination of flavors and textures creates a comforting meal that’s perfect for family gatherings or cozy nights at home.

Preparing Porotos Granados is a delightful cooking experience. The recipe highlights the importance of using fresh ingredients, which enhance the overall taste and quality of the stew. As the beans simmer with the vegetables, their flavors meld together, resulting in a rich and hearty dish that’s sure to satisfy.

Serve it with a side of crusty bread or a simple green salad for a wholesome meal that reflects the essence of Chilean culinary traditions.

Ingredients (Serves 4-6):

• 2 cups fresh cranberries beans (or pinto beans if unavailable)
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 2 cups fresh corn kernels (or frozen if fresh isn’t available)
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Beans: If using dried beans, soak them overnight in water. Drain and rinse the beans, then cook them in a pot of boiling water until tender, about 1 hour. If using fresh beans, simply rinse them. Set aside once cooked.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Vegetables: Add the diced potatoes, zucchini, and red bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Incorporate the Beans and Corn: Stir in the cooked beans and fresh corn kernels. Mix well to combine all the ingredients.
5. Season the Stew: Add the cumin, paprika, salt, and pepper to the pot. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, allowing the flavors to meld together.
6. Final Adjustments: Taste the stew and adjust seasoning as needed. If it’s too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
7. Serve: Once the stew is ready, ladle it into bowls and garnish with fresh basil leaves. Serve warm with crusty bread or a salad on the side.

Extra Tips:

When preparing Porotos Granados, using fresh ingredients is key to achieving the best flavor profile. If fresh beans aren’t available, choose high-quality frozen beans or canned beans, but be sure to rinse them well to remove excess sodium.

Feel free to customize the vegetables according to what you have on hand, such as adding carrots or spinach for added nutrition. This dish also tastes even better the next day, making it a perfect candidate for meal prep or leftovers.

Ajiaco: Flavorful Chicken and Potato Soup

Ajiaco is a beloved Chilean dish that combines tender chicken with potatoes and corn to create a comforting, hearty soup. This traditional recipe brings together a medley of flavors, including the earthiness of potatoes and the sweetness of corn, all enhanced by aromatic herbs and spices.

Ajiaco isn’t only a nutritious meal but also a great way to warm up on a chilly day, making it a staple in many Chilean households. The dish is customizable and can be adjusted according to personal preferences or dietary needs. Whether you choose to use different types of potatoes or add more vegetables, Ajiaco invites creativity in the kitchen.

This recipe serves 4-6 people, making it perfect for family gatherings or a cozy dinner with friends.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 4 chicken thighs, skinless and boneless
• 4 medium potatoes (Yukon gold or red), peeled and diced
• 2 ears of corn, cut into 1-inch pieces (or 1 can of corn)
• 6 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro for garnish
• Avocado slices (optional, for serving)
• Lime wedges (optional, for serving)

Cooking Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, and paprika, cooking for an additional minute until fragrant.
2. Brown the Chicken: Add the chicken thighs to the pot, seasoning them with salt and pepper. Cook for about 5-7 minutes, turning occasionally, until the chicken is browned on all sides.
3. Add Potatoes and Corn: Incorporate the diced potatoes and corn into the pot. Stir well to combine with the meat and aromatics.
4. Pour in Chicken Broth: Carefully pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the chicken is fully cooked and the potatoes are tender.
5. Shred the Chicken: Once cooked, remove the chicken thighs from the pot and shred the meat using two forks. Return the shredded chicken to the pot and stir to combine.
6. Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if necessary. Simmer for another 5 minutes to allow the flavors to meld.
7. Serve: Ladle the Ajiaco into bowls and garnish with fresh cilantro. For an extra touch, serve with avocado slices and lime wedges on the side for drizzling.

Extra Tips:

When making Ajiaco, consider using different types of potatoes for added texture and flavor. Additionally, feel free to experiment with other vegetables like carrots or peas to enhance the nutritional value of the soup.

Ajiaco can also be made ahead of time and stored in the refrigerator, where it will develop even deeper flavors as it sits. Reheat gently on the stove before serving, and don’t forget to have some crusty bread on hand for dipping!

Ensalada Chilena: Refreshing Chilean Salad

Ensalada Chilena is a vibrant and invigorating salad that embodies the flavors of Chile with its simple yet delicious ingredients. This salad is a staple in Chilean cuisine, often enjoyed as a side dish or a light, healthy main course. The combination of fresh tomatoes, onions, cilantro, and avocado makes it a perfect accompaniment to grilled meats or as a revitalizing dish on its own during the warmer months.

The beauty of Ensalada Chilena lies in its freshness and the quality of the ingredients. Using ripe tomatoes and fresh herbs will elevate the dish, making it not only a feast for the palate but also a feast for the eyes. This salad isn’t just easy to prepare, but it also showcases the essence of Chilean summer. Here’s how you can prepare this delightful salad for a serving size of 4-6 people.

Ingredients

• 4 large ripe tomatoes
• 1 medium red onion
• 1 bunch of fresh cilantro
• 2 ripe avocados
• 2 tablespoons of olive oil
• 1 tablespoon of red wine vinegar
• Salt, to taste
• Black pepper, to taste

Cooking Instructions

1. Prepare the Tomatoes: Start by washing the tomatoes thoroughly under running water. Once clean, cut them into wedges or slices, depending on your preference. Place them in a large mixing bowl. The tomatoes should be ripe, as this will guarantee the salad is juicy and flavorful.
2. Chop the Onion: Peel and thinly slice the red onion. If the flavor of raw onion is too strong for you, consider soaking the slices in cold water for about 10 minutes to mellow the taste. After soaking, drain and add the onion to the bowl with the tomatoes.
3. Add the Cilantro: Rinse the cilantro under cold water, then shake off the excess moisture. Remove the leaves from the stems and roughly chop them. Add the chopped cilantro to the bowl, ensuring it’s evenly distributed among the tomatoes and onions.
4. Prepare the Avocado: Cut the avocados in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into cubes and gently fold them into the salad mixture. Be careful not to mash the avocado, as you want to maintain its shape for texture.
5. Dress the Salad: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Pour the dressing over the salad and gently toss everything together to combine, ensuring that all the ingredients are coated without bruising the avocado.
6. Serve: Allow the salad to rest for about 10 minutes to let the flavors meld together before serving. This dish is best enjoyed fresh but can be stored in the refrigerator for a short time if necessary.

Extra Tips

When making Ensalada Chilena, always opt for the freshest ingredients available, as this greatly impacts the flavor of the salad.

Feel free to adjust the quantities of the ingredients based on your personal taste; for instance, if you love onions, add more! Additionally, adding a squeeze of fresh lime juice just before serving can enhance the brightness of the salad. Enjoy this delightful dish with grilled meats or serve it as a light lunch on its own!

Paila Marina: Seafood Stew

Paila Marina is a traditional Chilean seafood stew that embodies the flavors of the Pacific Ocean. This hearty dish is often enjoyed on special occasions or during family gatherings, showcasing a delightful combination of fresh seafood, aromatic herbs, and spices. The name “Paila” refers to the shallow dish it’s traditionally cooked in, allowing the ingredients to meld beautifully while showcasing their vibrant colors. Each spoonful of Paila Marina is a celebration of Chile’s rich maritime culture.

This dish isn’t only delicious but also versatile, as you can use a variety of seafood based on availability and preference. Common ingredients include fish, mussels, clams, and shrimp, all simmered together with onions, garlic, and tomatoes to create a savory broth. Serve it with warm crusty bread or over a bed of rice to soak up the flavorful broth, making it a fulfilling meal that will impress your family and friends.

Ingredients (Serves 4-6):

• 500g fresh fish fillets (such as hake or sea bass), cut into chunks
• 250g shrimp, peeled and deveined
• 250g mussels, cleaned
• 250g clams, cleaned
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 red bell pepper, chopped
• 1 cup fish stock or water
• 1 cup white wine
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste
• Lemon wedges (for serving)

Cooking Instructions:

1. Prepare the Seafood: Start by rinsing all seafood under cold water. Remove any beards from the mussels and clams, and make certain they’re cleaned thoroughly. Pat dry the fish and shrimp with paper towels. This step is essential for making sure that your seafood is clean and ready to absorb the flavors.
2. Sauté the Aromatics: In a large pot or a paella pan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, cooking until the onion becomes translucent (about 5 minutes). Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant. This will form the flavorful base for your stew.
3. Add Tomatoes and Spices: Stir in the diced tomatoes, paprika, and ground cumin. Cook for about 5 minutes, allowing the tomatoes to break down and the flavors to meld together. This step enhances the stew’s depth and richness.
4. Incorporate Liquids: Pour in the white wine and fish stock (or water), and bring the mixture to a gentle simmer. This will create the broth for your seafood stew. Allow it to simmer for about 10 minutes, letting the flavors combine.
5. Add the Seafood: Carefully add the fish chunks, shrimp, mussels, and clams to the pot. Gently stir to combine, then cover the pot and let it cook for another 8-10 minutes, or until the mussels and clams have opened and the fish is cooked through. It’s important to not overcook the seafood to keep it tender.
6. Season and Serve: Taste the stew and adjust with salt and pepper as needed. Once ready, ladle the Paila Marina into bowls, garnishing with fresh parsley. Serve with lemon wedges on the side for an added burst of flavor. The presentation will be vibrant and inviting, perfect for sharing with loved ones.

Extra Tips:

For an even richer flavor, consider adding a pinch of saffron or a splash of cream to the broth during the cooking process. Also, feel free to customize the seafood in your Paila Marina based on what’s fresh and in season; squid and octopus can be delightful additions.

Finally, serving the dish with a side of crusty bread is a must, as it allows you to enjoy every drop of the delicious broth.

Arroz Con Pollo: Chicken and Rice Delight

Arroz Con Pollo, or Chicken and Rice, is a beloved dish in Chilean cuisine that brings together the comforting flavors of seasoned chicken, vibrant vegetables, and aromatic spices, all wrapped up in a fluffy bed of rice. This dish isn’t just a meal; it’s a celebration of flavors and colors that can make any family gathering or dinner feel special.

The combination of saffron or achiote gives the rice a beautiful golden hue, making it as visually appealing as it’s delicious. Preparing Arroz Con Pollo is a delightful experience that fills your kitchen with enticing aromas and warmth.

The dish is versatile, allowing cooks to adjust ingredients based on personal preferences, yet it remains traditional in its core elements. Perfect for a gathering of 4-6 people, this recipe is sure to impress your guests or delight your family during dinner.

Ingredients (Serves 4-6):

• 4 chicken thighs (bone-in, skin-on)
• 2 cups long-grain rice
• 4 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup frozen peas
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon saffron or 1 teaspoon achiote powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Cooking Instructions:

1. Prepare the Chicken: Season the chicken thighs with salt, pepper, paprika, and cumin. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Remove the chicken and set it aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onions are translucent. Then, add the diced red and green bell peppers and cook for another 3 minutes until softened.
3. Add the Rice: Stir in the rice to the pot and toast it for 1-2 minutes, mixing well with the sautéed vegetables to coat the rice with the flavors.
4. Combine Ingredients: Pour in the chicken broth and add the saffron or achiote powder along with the frozen peas. Stir gently to combine all ingredients. Return the seared chicken thighs to the pot, creating a nest in the rice.
5. Simmer the Dish: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during this time to guarantee even cooking.
6. Finish and Serve: Once cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork, and garnish with fresh cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For the best flavor, consider marinating the chicken in the spices for a few hours or overnight before cooking. This allows the spices to penetrate the meat, resulting in a more flavorful dish.

It’s also important to use a good quality chicken broth, as it greatly impacts the overall taste of the rice. Don’t hesitate to experiment by adding other vegetables or spices that you love, such as corn or olives, to make this dish your own. Enjoy your Arroz Con Pollo with a side of fresh salad to complete the meal!