Chilean Chuchoca Stew with Seared Chicken, Fava Beans, and Warm Cilantro Pebre

Name: Chilean Chuchoca Stew with Seared Chicken, Fava Beans, and Warm Cilantro Pebre
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: chilena
Ingredients: 1.3 lb boneless chicken thighs; 1 cup coarse dried corn meal (chuchoca); 12 oz kabocha or pumpkin squash; 1 1/3 cups peeled fava beans; 1 1/4 cups white onion; 4 cloves garlic; 1 1/2 cups ripe tomato; 1/2 cup fresh cilantro; 2 tbsp green chili; 3 3/4 cups chicken stock; 1/3 cup white wine; 2 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp merken; 1 tbsp lemon juice; 1 1/2 tbsp butter; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Chilean-inspired stew that brings together slow-cooked chuchoca with squash, tender fava beans, and seared chicken, finished with a warm cilantro, tomato, and green chili pebre. It has a creamy texture, rustic character, and a deeply homey flavor.

25 minPrep

50 minCook

75 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g boneless chicken thighs (skinless, en trozos large)
180 g coarse dried corn meal (chuchoca) (enjuagada si es necesario)
350 g kabocha or pumpkin squash (pelado and diced small)
200 g peeled fava beans (fresh or descongeladas)
180 g white onion (chopped diced small)
12 g garlic (chopped fino)
250 g ripe tomato (diced small, divided)
20 g fresh cilantro (chopped, divided)
20 g green chili (chopped fino, without semillas if desired menos picante)
900 ml chicken stock (hot)
80 ml white wine (for desglasar)
30 ml vegetable oil (divided)
2 g ground cumin
1 g dried oregano
2 g merken (divided)
15 ml lemon juice
20 g butter
8 g salt (or a taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

468 kcal

Calories

31 g

Protein

34 g

Carbs

22 g

Fat

6 g

Fiber

28 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

DairySulfites

Instructions

1
1. Season the chicken with 1 teaspoon of the salt, black pepper, cumin, and half of the merken. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a large pot over medium-high heat with 1 tablespoon of the oil. Sear the chicken for 4 to 5 minutes per side until browned but not fully cooked through. Remove and set aside.
3
3. In the same pot, add the onion and cook over medium heat for 5 minutes until translucent. Stir in the garlic and cook 1 minute more.
4
4. Add half of the diced tomato and the oregano. Cook for 3 minutes, stirring, until the tomato starts to break down.
5
5. Add the chuchoca and stir for 1 minute so it absorbs the flavors from the pot. Pour in the white wine and scrape up the browned bits. Cook for 2 minutes so the alcohol evaporates.
6
6. Add the hot chicken stock and the squash. Once it reaches a gentle boil, return the chicken to the pot, lower the heat to medium-low, and cook partially covered for 25 minutes, stirring occasionally so the chuchoca does not stick.
7
7. Add the peeled fava beans and cook 10 minutes more, until the chuchoca is tender, the squash is nearly melted, and the chicken is fully cooked. If the stew becomes too thick, add a little more hot stock or water.
8
8. Meanwhile, make the warm pebre: in a small skillet, heat 1 tablespoon of oil over medium heat. Add the remaining tomato, green chili, and a pinch of salt. Cook for 2 minutes. Turn off the heat and mix in the cilantro, lemon juice, and the remaining merken.
9
9. Finish the stew with the butter, then taste and adjust with the remaining salt if needed. The texture should be creamy and spoonable.
10
10. Serve the stew very hot in shallow bowls and top each portion with the warm cilantro pebre. If you want to keep it warm without boiling before serving, you can hold it in the oven at 200 °F / 95 °C for up to 10 minutes.

Chef tips

For a more rustic texture, lightly shred a few pieces of chicken at the end of cooking. Stir the bottom of the pot often in the last few minutes because chuchoca tends to settle and thicken quickly.

Substitutions

You can replace the fava beans with peas or cut green beans. If you cannot find kabocha squash, use butternut squash. For a dairy-free version, omit the butter and add 1 extra tablespoon of oil.

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
View on Amazon
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
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon