Thick Chilean Cochayuyo, Turkey and Corn Stew with Oregano-Golden Potatoes

Name: Thick Chilean Cochayuyo, Turkey and Corn Stew with Oregano-Golden Potatoes
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Chilena
Ingredients: 4.2 oz dried cochayuyo seaweed; 1.1 lb turkey breast; 1.1 lb potatoes; 10.6 oz kabocha squash; 1 1/2 cups corn kernels; 1 1/4 cups onion; 3/4 cup carrot; 4 cloves garlic; 3 3/4 cups chicken or poultry broth; 1/3 cup white wine; 3 tbsp olive oil; 2 tsp sweet paprika; 1 tsp dried oregano; 1/2 tsp ground cumin; 1 tsp mild Chilean chili powder; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1/4 cup parsley

An original Chilean-style thick spoon stew combining tender cochayuyo, seared turkey, corn and squash in a short, flavorful broth, finished with oregano-golden potatoes and a touch of lemon. Comforting, homey, and deeply inspired by Chilean flavors.

25 minPrep

50 minCook

75 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

120 g dried cochayuyo seaweed (remojado 15 minutos en agua tibia and luego chopped fino)
500 g turkey breast (diced medium)
500 g potatoes (350 g for the guiso and 150 g for dorar)
300 g kabocha squash (pelado and diced)
250 g corn kernels (fresh or congelado)
180 g onion (chopped diced small)
120 g carrot (diced small)
12 g garlic (chopped fino)
900 ml chicken or poultry broth (hot)
80 ml white wine (optional pero recomendado)
45 ml olive oil (divided)
4 g sweet paprika
2 g dried oregano (more extra for terminar)
1 g ground cumin
2 g mild Chilean chili powder
8 g salt (or a taste)
1 g black pepper (freshly ground)
15 ml lemon juice (freshly squeezed)
12 g parsley (chopped fino for servir)

Nutrition facts

per serving

388 kcal

Calories

32.5 g

Protein

31.8 g

Carbs

13.2 g

Fat

6.1 g

Fiber

25.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. Soak the dried cochayuyo in warm water for 15 minutes. Drain, rinse well, and finely chop it. Set aside.
2
2. Season the turkey breast cubes with half of the salt and the black pepper.
3
3. In a wide pot, heat 1 1/2 tablespoons of olive oil over medium-high heat. Sear the turkey for 4 to 5 minutes until lightly browned on the outside. Remove and set aside.
4
4. In the same pot, add the onion, carrot, and garlic with the remaining 1/2 tablespoon of olive oil. Cook for 5 minutes over medium heat until the onion looks translucent.
5
5. Add the sweet paprika, ground cumin, mild Chilean chili powder, and 1 teaspoon dried oregano. Stir for 30 seconds to bloom the spices.
6
6. Pour in the white wine and scrape the bottom of the pot. Cook for 2 minutes so the alcohol evaporates.
7
7. Add the chopped cochayuyo, 350 g of diced potatoes, kabocha squash, corn kernels, and hot broth. Return the seared turkey to the pot and mix well.
8
8. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 25 minutes, stirring occasionally, until the squash and potatoes are very tender.
9
9. Meanwhile, preheat the oven to 425 °F / 220 °C. Cut the remaining 150 g potatoes into small cubes and toss them with the remaining 1 tablespoon olive oil, a pinch of salt, and an extra pinch of dried oregano.
10
10. Spread those potatoes on a tray and bake for 20 to 25 minutes at 425 °F / 220 °C, turning halfway through, until golden and crisp.
11
11. When the stew is ready, lightly mash some of the squash and potato pieces against the side of the pot to naturally thicken the broth. Adjust with the remaining salt if needed.
12
12. Turn off the heat and add the lemon juice. Stir to brighten the flavor.
13
13. Serve the thick stew piping hot, finish with the oregano-golden potatoes, and sprinkle chopped parsley on top.

Chef tips

If you want a deeper cochayuyo flavor, boil it for 10 minutes before soaking, then chop it. For a creamier texture, let the stew rest for 5 minutes before serving.

Substitutions

You can replace the turkey with chicken. Kabocha squash can be substituted with butternut squash. If you prefer not to use white wine, use the same amount of extra broth instead.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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