This year we are having a long and wet winter in Houston, which I do not appreciate at all. So I try to fight it with hot soups like this Chilean Carbonada.
The Carbonada, a traditional Chilean dish, can be a soup or an entree, I like both versions. It’s the same dish with the same ingredients. This recipe allows you to use a leftover roast.
As in all these family recipes, there are many variations. I put Swiss chard in mine because we always have in my family, but it is a choice.
You may also like the recipe: Chilean Cazuela de Pollo.
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Chilean Carbonada
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6
- Category: Soups
- Method: Stove-cooked
- Cuisine: Chilean
Description
Serve as a soup or a main dish, always delicious.
Ingredients
Units
- 2 pounds of minced top sirloin (or eye of round steak)
- 1 medium yellow onion
- 3 medium carrots
- 2 stalks celery
- 1/2 bell pepper (red or green)
- 3 large red potatoes
- 6 handfuls or 1/2 cups of white rice, short grain, raw
- spinach or chard
- peas
- 1/2 teaspoon of paprika, Mexican oregano, comino
- 2 bay leaves
- salt, pepper, parsley, oil
Instructions
- Cut meat into cubes, onion into small cubes, same with carrots, pepper, and celery.
- Heat one tablespoon of oil in a large pot and brown the meat for 2 minutes per side over medium-high heat. Add the onion and season with salt, seasonings, and pepper. Let sauté for about 5 minutes.
- Add carrots and celery, sauté for 3 minutes, stirring occasionally.
- Add potatoes and rice, stir well and add more salt and pepper if necessary.
- Add water until it is all covered, 1.5 to 2 liters. Add the bay leaves.
- Cook for 20 minutes over medium heat covered.
- Test, adjust the seasoning. Add the chopped chard or spinach and peas, cook 3 minutes more.
- Serve hot.
Keywords: chilean carbonada
Yamy yamy viva Chile no Pinera
★★★★★
Sorry This Isn’t Chilean carbonada , is very different, look for the real want 🙃
Could you explain why you are saying that? There is variation by families and places in Chile. I grew up in Rancagua, and this is the standard Carbonada there.
I can’t wait to try it, I lived in Chile, Providencia for 5 1/2 years. Just moved about 7 months ago. I have to be honest I didn’t care for the food. Found it to command nothing special, no species very little taste. But I will give this soup a second chance by making it. Thank you
Good luck. Let me know if you have any questions.
Sounds delicious with a glass of Chilean wine
★★★★★
Thanks, it’s.
If you don’t mind, I’d like to add your website to my list of resources in our Chilean Wine Blog: winediplomats.com Perhaps we can also do a collaborative piece with one of your dishes and a Chilean wine pairing. Let me know.
Go ahead, Aaron. I’m not doing collaboration right now, I’m focusing on other projects.
Great Chilean recipes! I am a fun of empanadas, pastel de choclo, Humira said torta mil hojas etc etc! Your recipes are easy to understand and delicious keeping up with Chilean tradition ❤️
Thanks for commenting, and so glad you are enjoying the recipes.