Best 2 Cazuela Chilean Chicken Stew Recipes

For those looking for a traditional and comforting Chilean dish, the cazuela chilean chicken stew is a must-try. This wholesome stew is made with a flavorful broth, tender chicken, and an assortment of vegetables, making it a delicious and satisfying meal. With its origins in the rural areas of Chile, cazuela has become a cherished culinary treasure that showcases the country's rich agricultural heritage. Whether enjoyed as a family meal or served at special occasions, this hearty stew is guaranteed to warm your soul and leave you craving for more.

Here are our top 2 tried and tested recipes!

CAZUELA- CHILEAN CHICKEN STEW

Cazuela- Chilean Chicken Stew image

This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.

Provided by darthlaurie

Categories Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

6 chicken drumsticks or 6 chicken thighs
1 butternut squash, peeled and cut into 1- inch cubes
6 small potatoes, peeled
6 pieces of fresh corn on the cob (2 inches each) or 6 pieces frozen corn on the cob (2 inches each)
3 carrots, cut into 1-inch chunks
4 (10 3/4 ounce) cans chicken broth
2 cups hot cooked rice
hot pepper sauce
salt and pepper
minced fresh cilantro

Steps:

In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.

CAZUELA DE AVE (CHILEAN CHICKEN STEW)

Cazuela de Ave (Chilean Chicken Stew) image

Found on CaribM's blog for play in Culinary Quest 2014.

Provided by Beth Renzetti

Categories Other Main Dishes

Time 45m

Number Of Ingredients 9

Ingredients

6 pieces of chicken, on bone recommended
3 c butternut squash, in 1" cubes
6 potatoes, small, peeled
6 pieces corn on the cob, 2" each
3 carrots, cut into 1" chunks
8 c chicken broth
hot cooked rice
hot pepper sauce to taste
minced, fresh cilantro to be authentic or minced, fresh parsley

Steps:

1. In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
2. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
3. Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

Tips:

Choose the right chicken pieces: For a more flavorful stew, use bone-in, skin-on chicken pieces. The bones and skin will add flavor to the broth.
Brown the chicken before stewing: Browning the chicken before adding it to the stew will help to develop its flavor and give the stew a richer color.
Use a variety of vegetables: The more vegetables you add to your stew, the more flavorful it will be. Some good options include potatoes, carrots, corn, green beans, and peas.
Use a flavorful broth: The broth is the base of your stew, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or even water, but adding a few bay leaves, peppercorns, or a cinnamon stick will help to add flavor.
Simmer the stew for at least 30 minutes: This will allow the flavors to meld and the chicken to become tender.
Serve the stew with your favorite toppings: Some popular toppings for cazuela include sour cream, avocado, cilantro, and salsa.

Conclusion:

Cazuela is a delicious and hearty Chilean stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like it spicy or mild, with or without vegetables, cazuela is sure to become a favorite in your home.