My favorite recipe of my grandmother, the Chilean fricassee, every time I visited my grandmother Adriana this was the food she prepared for me. When I was little, fricassee days were my favorite because I always steal some potatoes fries or a freshly made croutons. My mother was a working mother; I spend lots of time with my grandma growing up.
Nine years ago my grandmother died and had always wanted to do fricassee, but for some reason, I could not, now her birthday is coming, June 5, and finally, I did it and told the whole story to my daughters. My grandmother met my oldest daughter only by ultrasound; she died suddenly days after my daughter was born here in the U.S.A.
The fricassee is rich as I remembered, and delicious, food from the heart.
Recipe first published June 2014.
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Fricassee, Chilean Recipe
- 1 onion
- 1/2 red bell pepper
- 1 large bundle of chard
- 1-2 slices of country bread cubed
- 2 potatoes diced cooked
- 3 sausages cooked sliced
- 3 eggs
- 1/4 cup milk
- salt, pepper, Merquén or smoked paprika
- Chop the onion and pepper into cubes.
- Cut the stems of the chard; you are not going to use them in this recipe. Cut the chard leaves into strips about 1 cm. More or less.
- Heat 1 tablespoon oil in a large skillet or pot. Cook the onion for 4-5 minutes, until translucent. Add the pepper, cook 2 minutes. Add the chopped chard cook 3-5 minutes until reduced in size. Season lightly with salt. Remove to a bowl.
- Clean the pan and heat oil. Fry the bread cubes. Remove to a plate with paper towel.
- Brown the potatoes.
- Return all to the pan: add the sliced cooked sausages. Warm over medium heat.
- Beat the eggs with the milk and season with salt, pepper and Merquén or paprika.
- Add the egg mixture to the pan, stir and cook 1-2 minutes until the egg is cooked.
- Serve immediately.