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Chicken or poultry stew is a true classic of Chilean cuisine that transports us to family lunches, perfect for enjoying on cold winter days.
Contenido
How to Prepare Poultry Stew?
The stew is made with skin-on chicken pieces, potatoes, yellow squash, corn cut into chunks, green beans, and a touch of rice to thicken the broth.
Chilean Chicken Stew Recipe
Prep Time: 30 minutes
Cook Time: 40 minutes
Calories: 400 kcal
Servings: 6 people
Ingredients
- 6 chicken pieces
- 6 medium potatoes
- 500 g yellow squash (pumpkin)
- 3 ears of corn
- 2 carrots
- 1 onion, diced
- 1 red bell pepper
- 1 garlic clove
- 1 tablespoon oregano
- 1 teaspoon cumin
- ½ cup green beans
- ¼ cup rice
- Salt
- Pepper
Instructions
- Wash the chicken pieces and pat dry with paper towels. Season with salt, pepper, and cumin to taste. Set aside. In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for about 6 minutes, browning both sides. Remove the chicken pieces and set aside on a plate.
- In the same pot, add the diced onion, julienned bell pepper, and grated carrot. Stir to combine and cook for about 5 minutes or until the onion begins to soften. While stirring, add the minced garlic, rice, and cook for another minute.
- Return the chicken to the pot. Add the peeled potatoes, squash, and corn cut into 6 pieces. Add the oregano and cover everything with 2.5 liters of hot water. Bring to a boil, reduce the heat, and cook covered for about 15 minutes, optionally skimming off any foam that forms on the surface for a clearer broth.
- Add the green beans or peas and cook for another 5 minutes or until the potatoes and rice are fully cooked. Adjust seasoning if needed. Serve the chicken stew immediately, piping hot, distributing a piece of squash, corn, and a chicken piece in each bowl. Cover with broth and sprinkle with chopped fresh parsley or cilantro.
Benefits and properties
Chicken is an excellent source of lean protein, essential for tissue repair, muscle maintenance, and a healthy immune system. The chicken broth used in this recipe has anti-inflammatory properties, and the vegetables provide vitamins, minerals, and antioxidants, as well as hydration and satiety.
Why Is It Called Cazuela?
The word “cazuela” comes from Old Castilian and originates from the Latin term “cattia,” referring to a frying pan or cooking pot, to which the diminutive suffix “-uela” has been added (similar to other diminutives like “chicuelo” or “chicuela”).
Varieties of Cazuela
In Chile, cazuela is so popular that there are countless varieties, from beef, llama, chicken, and turkey to more exotic ones like mackerel, pork, lamb, seaweed, or cochayuyo. It is perhaps the greatest representation of stews in Latin America.
