[Recipe + Video] Chambre (Dominican Legumes and Meat Stew)

[Recipe + Video] Chambre (Dominican Legumes and Meat Stew)

Chambre, also known as chapea is a dominican stew that combines rice, beans, guandules, meat, vegetables and tubers in a dish that is a complete meal in itself.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword chambre de guandules, chambre dominicano, chapea dominicana

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 849kcal

Author Clara Gonzalez

Ingredients

2 pound longaniza [0.9 kg] (Dominican pork sausage) cut into slices
1 pound smoked pork chop [0.45 kg] diced
1 cubanelle (cubanela) pepper, diced
½ teaspoon oregano (dry, ground)
1 small red onion diced
2 cloves garlic mashed
1 cup boiled red kidney beans boiled soft and drained
1 cup pigeon peas boiled soft and drained
1 carrot diced
1 pound batata (sweet potato) (boniato, Japanese yam) cut into cubes
1 pound auyama (kabocha squash) (west Indian pumpkin, or kabocha squash) cut into cubes
1 teaspoon salt (or more, to taste), divided
½ cup rice
¼ teaspoon pepper (freshly-cracked, or ground) (or more to taste)
3 tablespoons of minced cilantro (optional)

Instructions

Brown meat: Heat a deep-bottomed pot heat over medium heat.
Add longaniza and pork chops. Cook and stir until they brown.
Add vegetables: Stir in cubanela, onion, oregano, and garlic, cook, and stir until onion becomes translucent.
Stir in guandules, beans, carrot, batata, and auyama, and cook and stir for a minute.
Season with ½ teaspoon of salt. Pour in 1 qt [1 lt] of water and simmer.
Cook rice: When the liquid breaks the boil, add the rice, stir.
Simmer covered over medium heat until the rice is tender and the grains have doubled in size. Stir frequently to prevent the ingredients from sticking to the bottom of the pot.
Once the rice is cooked, season with salt and pepper to taste. Stir in cilantro and remove from the heat.
Serve: Serve with avocado slices.

Video

Nutrition