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Chilean Partridge Stew with Chuchoca Recipe
Chilean Partridge Stew with Chuchoca Recipe

A delightful and original partridge stew with chuchoca that will undoubtedly surprise everyone—a traditional Chilean gastronomic gem well worth the small effort.

How to make Partridges with Chuchoca?

Partridges with chuchoca is a traditional Chilean preparation made with an endemic bird that was once even threatened due to indiscriminate hunting—though now protected. It is commonly considered a classic in the Chilean menu, a recipe passed down from generation to generation.

Nutritional Information

Category: Typical Soups
Cuisine: Chilean
Calories: 350
Preparation: 45 minutes
Cooking: 90 minutes
Servings: 6 people

Partridge Stew with Chuchoca recipe


  • 6 whole partridges
  • 6 large potatoes
  • ½ kg pumpkin
  • 4 tablespoons of chuchoca (cornmeal)
  • 2 celery stalks
  • 2 parsley sprigs
  • 2 cloves of chopped garlic
  • 1 sprig of thyme
  • Fresh chopped cilantro
  • Salt
  • Pepper


  1. Pluck the partridges in boiling water, remove any external impurities, open each one from the rear, remove the giblets, discard everything, and wash the birds thoroughly inside and out.
  2. Cut the pumpkin into 6 pieces, place in a medium pot, cover with water, bring to a boil, and cook for about 10 minutes or until well-cooked. Strain and set aside.
  3. Peel the potatoes, wash and reserve in a medium pot, cover with cold water, add a tablespoon of salt, bring to a boil, and cook for about 15 to 20 minutes until tender. Turn off the heat and reserve in the same cooking water.
  4. In a large pot, place the freshly washed partridges, celery stalks, parsley, thyme, chopped garlic, salt, and pepper to taste. Sauté, stirring for about 5 minutes. Add 1 ½ liters of boiling water and cook over low heat for about 60 minutes until the partridges are tender.
  5. Moisten the chuchoca with a splash of cold water and add it to the pot, stir, and cook for an additional 15 minutes.
  6. Serve in deep plates, one partridge, one potato, a piece of pumpkin, broth to taste, and sprinkle the surface with freshly chopped cilantro.

How to serve Partridge Stew with Chuchoca?

In the south, it is said that partridge stew with chuchoca is even better if consumed about 6 hours after finishing the cooking. Reheat, serve in a large, deep dish, accompanied by a glass of room temperature wine.

What is Chilean Chuchoca?

Chilean chuchoca is a coarse cornmeal made from mature corn, sometimes boiled, sun-dried, or toasted in a mud oven, very common in traditional Chilean cuisine.

Did you know?

The partridge is an endemic species of Chile that inhabits grassy fields, shrubs, low bushes, and crops, feeding on seeds and insects. It prefers walking to flying.


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