Turkey broth with polenta

Cazuela de pava con chuchoca

Preparation info
  • Serves


    • Difficulty


Appears in
Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

  • About

This traditional dish can be enjoyed all year round, although it is commonly eaten during winter in Chile. Polenta, made from coarsely ground corn, and packed with energy and nutrition, is a favourite ingredient in Chilean cuisine. It is very often used as a thickening ingredient for soups and stews as well as a side dish.


  • 6 turkey thighs
  • 1 onion, sliced
  • 675 g/


  1. Put the turkey thighs and 1.75 litres/ 3 pints/ cups salted water into a large pan an