Señora Tati’s secret remedy: Farm-raised chicken and polenta cazuela chuchoca
Trail photos
Author
Trail stats
- Distance
- 28.29 mi
- Elevation gain
- 2,572 ft
- Technical difficulty
- Easy
- Elevation loss
- 2,881 ft
- Max elevation
- 2,244 ft
- TrailRank
- 28
- Min elevation
- 663 ft
- Trail type
- One Way
- Coordinates
- 591
- Uploaded
- July 1, 2014
- Recorded
- July 2014
near Villa Cerro Castillo, Aisén (Chile)
Viewed 626 times, downloaded 0 times
Trail photos
Itinerary description
Waypoints
Waypoint
1,840 ft
El Franco farm
Between the waterfalls, lenga forests and unpredictable waters of Laparent Lake, adventurers exploring the Ardillas Route might encounter a very pleasant surprise: the perfect prescription for a tired body and a weary soul. Oclidia Sandoval, known fondly as Señora “Tati”, is one of the remaining gauchas of the Region who still practices traditional-style hospitality so, it’s not uncommon that weary travelers are invited into the house to warm themselves beside the wood-burning stove and try one of her culinary masterpieces, like farm-raised chicken and polenta Cazuela. Tati lives on the El Franco Farm, about halfway along the Ardillas Route, along the shores of the Redonda Lagoon. Although she doesn’t work in tourism, she has always shown Patagonia-style hospitality to weary travelers who are hiking or biking through the area and stumble upon her farm and the delicious foods she so fondly prepares.
Provisioning
0 ft
Recipe for farm-raised chicken and polenta Cazuela (6 portions)chuchoca
To feed six people, gather the following ingredients and find yourself a wood-burning stove heated with lenga wood: Ingredients: • 1 medium onion, sliced in large strips • 3 large carrots, sliced • 4 cloves of garlic, diced finely (but not minced!) • ½ of a small green chile pepper, diced finely • 2 Tablespoons of vegetable oil • ½ teaspoon of cumin • ½ teaspoon of black pepper • ¼ teaspoon of merquén (a traditional Mapuche condiment made from ground smoked chili peppers and coriander) • 1 tablespoon of oregano • One whole, farm-raised chicken, divided into six portions • ¼ of a small red or green pepper, diced finely • 6 potatoes “cazueleras”, which means that they should fit in the palm of your hand • 1 cup of polenta (in Aysén, this is often called chuchoca) • Water • Salt • Cilantro or parsely Preparation: In a large pot, add the onion, carrots, garlic, green chile pepper, vegetable oil, cumin, pepper, merquen and oregano and sauté for a few moments. Add the chicken, salt (to taste) and the green or red pepper over this base of vegetables and spices. Stir to blend and saute a few minutes more to brown the chicken. Following the advice of our specialist, you should now cover the pot and shake it a bit to blend the flavors. Lower the heat and wait for the chicken to change colors, stirring the mixture to keep it from sticking or burning. Add a cup of boiling water over the mixture and simmer for another 5 minutes before adding more boiling water to cover the chicken and vegetables completely. Once the carrots are al dente, add the potatoes, more salt if needed and return to a medium heat to cook the ingredients well. When the Cazuela is almost ready, dissolve the polenta in a glass jar filled with cold water to keep it from becoming lumpy, and then, slowly add it over the soup, stirring the mixture with a wooden spoon. Remove from the heat and allow to rest for around 10 minutes before serving. Ladle into individual bowls with portions of all ingredients and top with chopped cilantro or parsley - the smell will be irresistible! For true Patagonia style, you’ll want to serve your Cazuela with tortas fritas and fresh lettuce, picked from the garden and served with a dressing of vegetable oil, fresh lemon juice and salt - ¡Buen provecho! Let’s eat!
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