Curanto En Olla (Steamed Seafood, Meats, Potato Bread, And Vege

1. 1

   In a large bowl, combine chicken, peppers, garlic, oregano and about 1/2 teaspoon salt; toss to combine, cover, and marinate at least 4 hours or overnight in the refrigerator.

2. 2

   Cut up 6 of the potatoes and boil in salted water until tender, about 15 minutes; drain and transfer to a bowl and mash.

3. 3

   Meanwhile, cook salt pork, over medium heat until crisp, about 15-20 minutes.

4. 4

   Grate remaining potatoes with the larger holes of a box grater; squeeze out water and place in another bowl.

5. 5

   Add HALF the mashed potatoes, to the grated potatoes, 1 tablespoon butter, salt to taste; mix to combine.

6. 6

   Form mixture into 8 balls; flatten each ball and place 1 teaspoon of the salt pork in the middle.

7. 7

   Form potato around pork, then flatten again; set aside.

8. 8

   Add remaining tablespoon of butter to remaining mashed potatoes, along with the flour; knead to mix well.

9. 9

   Roll around in your hands to form 8 balls; flatten to 3-inch discs and set aside.

10. 10

    Place mussels, clams, and wine in a large stockpot.

11. 11

    Cover with a layer of individual cabbage leaves (I left them raw and just gently pulled them off. Some tore, but that doesn't really matter. You could place cabbage in the microwave a few minutes to make the leaves more pliable).

12. 12

    Place chicken, pork ribs, and sausage on top; cover with another layer of cabbage leaves.

13. 13

    Arrange both types of potato cakes on top, along with the peas.

14. 14

    Cover all with a damp towel and pot lid.

15. 15

    Heat pot to boiling over high heat; reduce heat to medium and steam for 1 hour.

16. 16

    To serve: arrange potato cakes and peas on a platter, then arrange the seafood and meats around them, on additional cabbage leaves.

* Per serving · 4 servings · Values may vary.