It is no coincidence that its commemoration falls just before what is historically the coldest month of the year, and this coming July 30 the Casserole is partying with his National Day.
It is a dish made up of ingredients that have accompanied Chileans for centuries. Angelica Bertin, Chef Y pastry chef specialized in Creole flavors, and who shares recipes on her Instagram @cuisine_chilean, explains that “the casserole is a benchmark of national cuisine due to its traditional flavors, some of which have been with us even since colonial times, and that has endured generation after generation. Preparing a good casserole is remembering family ties and paying tribute to our ancestors”.
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Gabriel NavarreteMarketing Manager of Oster Chilecomplements that “One of the great benefits that technology offers in the kitchen is that of being able to make preparations of many yearswhich bring back many memories, in far fewer steps and achieving equivalent results and in the case of the Casserole, in just 50 minutes the Oster Rapid Multi-Cooker offers a more than convenient preparation alternative”.
A must in any Casserole? For Angelica Bertin “It is the meat, if possible with the bone so that it has more flavor, and not necessarily red meat. It can also be chicken or turkey. Other must-haves are the potato and the pumpkin”.
Here is a recipe for Chicken Casserole to prepare in an Oster Multi-Cooker for 4 people and in just 50 minutes:
Chicken casserole
Ingredients:
- 4 chicken cutlets with or without skin
- 1 diced onion
- 1 grated carrot
- 4 pieces of corn with coronta
- 4 pieces of sweet potato squash
- 4 medium peeled potatoes
- 2 cloves of garlic
- 1 teaspoon cumin
- 1 cup of green beans
- ¼ cup of rice
- Oil
- Water
- Cilantro or fresh parsley
- Salt and pepper
Preparation:
- Dry the chicken with absorbent paper, and season with salt, pepper and cumin on both sides. Then add a tablespoon of oil. Once hot, add the chicken and brown on all sides. Remove from the Multi-pot and reserve.
- Next, add more oil if necessary and fry the onion together with the carrot for between 4 and 6 minutes, or until the first one is golden. Stir occasionally and add the garlic and then the rice, and sauté for another minute. Season.
- Then, stop the SAUTEADO/SOFRITO function and introduce the chicken again, and also add the potatoes, the pumpkin, the corn, the green beans and cover with boiling water without exceeding the limit of the Multi-pot, calculating around 1 ½ to 2 cups per person. Secure the lid of the Multi-cooker, close the pressure valve and select the SOUPS function, at HIGH pressure for 20 minutes. Press START/STOP and wait until the alarm sounds, then let stand for 15 minutes, and after that time, release the remaining pressure by opening the valve, very carefully (and without opening the lid yet).
- When the pressure has been completely released, open the Multi-cooker and serve in deep dishes, placing in each one a piece of chicken, a potato, a piece of pumpkin, a corn and the preparation broth. Finally, sprinkle cilantro or parsley to taste.