The Cazuela de Pava with Chuchoca from Chile is a traditional dish that has its roots in the rural gastronomy of the country. A delicious soup that evokes the flavors of the countryside.
Its history dates back to ancient times, when Chilean families prepared this recipe to share during special meals.
This dish represents the warmth and culinary tradition of Chile.
Cazuela de pava con chuchoca
Ingredients
1 Deboned pava or 5 turkey thighs
3 liters of Water
1 teaspoon of Salt
½ Thinly sliced onion
10 Carrots
10 Potatoes
5 teaspoons of Chuchoca
1 Cilantro bunch
1 pinch of Salt
1 pinch of Pepper
1 Paprika
Preparation
Step 1 : Cook the pava pieces in 3 liters of salted water for one hour.
Step 2 : When the meat is ready, add the chuchoca, carrots, and paprika cut into strips, peeled potatoes, and the rest of the ingredients (except the cilantro).
Step 3 : Cook for approximately 20 more minutes, until the potatoes are tender.
Step 4 : Then serve and sprinkle finely chopped cilantro over each plate.
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