Chilean Tomato Stew Recipe
Lily Aria
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Here is my Chilean tomato stew recipe, also known as Tomatician, a traditional recipe of the Chilean people. It is simple, easy, and can be taken as an everyday meal.
| Preperation time | Cooking Time | Total time | Yield |
|---|---|---|---|
|
10 min |
30 min |
40 min |
4 |
The combination of tomatoes, corn, potatoes, and bell peppers captures the essence and simplicity of Chilean cuisine. Adding cumin and smoked paprika introduces depth, while the fried egg elevates the dish to a rich and fulfilling level. Following are some key ingredients of the chilean tomato stew recipe
The essential component of the stew, tomatoes, create the foundation and contribute a deep, sweet taste. They also introduce natural acidity, which helps to balance the other flavors in the recipe.
Corn adds a sweetness and texture, giving the stew a unique South American touch.
Potatoes fill the dish and add creaminess as they soften, absorbing the flavors of the broth.
It provides a subtle earthiness and a mild crunch, enhancing the stew’s texture and flavor complexity.
It serves as the aromatic foundation of the dish, contributing a subtle sweetness and richness when cooked in oil.
Imparts a burst of flavor and fragrance, enhancing the dish with its rich undertones.
It enhances the stew’s heartiness and transforms it into a full meal. Beef contributes depth, whereas chicken presents a more delicate protein choice.
Provides moisture and enhances the stew’s flavor, tying all the ingredients together.
Adds a warm, earthy flavor characteristic of many Latin American dishes.
Brings a mild smokiness and subtle heat to deepen the flavor profile.
Adding fried eggs to the stew enhances its richness, texture, and visual attractiveness. The gooey yolk combines with the stew, contributing a creamy touch.
Utilized for sauteing vegetables and proteins, it guarantees uniform cooking while boosting the dish’s overall taste. Frying eggs produce crispy edges, adding extra texture.
Perfect Blend of Flavors: The stew combines tomatoes, sweet corn, potatoes, and spices like cumin and smoked paprika. This variety of flavors makes it flavourful and energetic, appealing to various palates.
Versatility: Whether you’re a vegetarian, a meat lover, or fall somewhere between, this recipe is versatile. You can include beef or chicken for a more filling option or leave out the protein for a lighter, plant-based dish. It’s a recipe that accommodates all types of needs.
Prepare the Base: Heat olive oil in a large pot or deep skillet over medium heat and add onion and garlic until soft and fragrant.
Cook the Protein: Add the beef or chicken to the pot. Cook until browned on all sides.
Add the Vegetables: Stir in the tomatoes, green bell pepper, potatoes, and corn. Mix well to combine the flavors.
Season and Simmer: Add cumin, smoked paprika, salt, and pepper to the mixture. Mix thoroughly and then add the stock, ensuring the vegetables are submerged mainly. Allow it to boil gently, then lower the heat to a simmer. Cover and simmer for about 20-25 minutes, stirring occasionally, until the potatoes are tender and the flavors meld together.
Prepare the Oil-Fried Eggs: Crack one egg at a time into the hot oil and fry until the edges are crispy, and the yolk is still runny, about 2-3 minutes like shown in the image below:
Garnish and Serve: Serve hot, topped with a freshly fried egg on each portion. The yolk adds a deliciously rich layer to the dish.
Serve warm with a side of crusty bread, Arborio Spinach Rice Soup, or a light salad.
To improve the taste of your stew, roast the tomatoes and bell peppers before putting them in the pot. Cut them in half, sprinkle with olive oil, and place them in the oven at 400°F (200°C) for 15-20 minutes. This process caramelizes their natural sugars, intensifying the flavor and introducing a slightly smoky essence.
Waxy potatoes, like Yukon Gold or red potatoes, hold their shape well and add a creamy texture. If you prefer softer potatoes that break down slightly, use Russet potatoes.
For some heat, add chopped fresh chili, a pinch of cayenne pepper, or a drizzle of chili oil. Adjust the amount to suit your spice tolerance.
Yes, this stew can be successfully frozen (excluding the egg). Allow it to cool entirely, place it in an airtight container, and it can be frozen for 3 months. For serving, defrost it in the refrigerator overnight and reheat before consuming.
energetic and easy
very well, very great taste
