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Recipe of Chilean poultry casserole

Chilean cazuela de ave is a traditional and comforting dish, ideal for cold days. Originating from the rural cuisine of southern Chile, this cazuela has become a classic in markets and homes throughout the country. It is a nutritious and complete stew that combines chicken, potatoes, squash, corn, and vegetables, all cooked in a flavorful broth.

Why prepare this cazuela?

  • Complete dish: Provides proteins, carbohydrates, and vegetables in one preparation.
  • Comforting: Its hot broth is perfect to warm up.
  • Versatile: It can be adapted with different vegetables according to the season.

This chicken cazuela recipe is ideal for those seeking a homemade dish, full of flavor and tradition. The technique of browning the chicken and using cold water at the beginning allows extracting all the flavor from the meat, resulting in a deep and delicious broth. Perfect for sharing with family or friends.

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Recipe of Chilean poultry casserole
Image generated with AI

Prep

10 min

Cook

40 min

Servings

6

Calories

340 kcal

Ingredients

Directions

  1. 1

    In a pot, put the oil and sauté the garlic with the onion, until it begins to blanch.

  2. 2

    Remove the skin from the chicken and fry it on both sides with the garlic and onion.

  3. 3

    When the chicken starts to release its juice, add the paprika, mix and fry for another 2 to 4 minutes.

  4. 4

    After this time, cover the fish with cold water and let it boil (cold water allows the chicken meat to release all its flavor to the broth)

  5. 5

    While it boils, add the potatoes, the pieces of pumpkin and the corn.

  6. 6

    Once it starts to boil, add the chicken concentrate cubes and the oregano. At this time, the rest of the hot water is added.

  7. 7

    Cover the pot and let it cook until the potatoes begin to soften.

  8. 8

    At this point, check the salt and rectify if necessary, add water to replace the one that evaporated.

  9. 9

    Add the green beans and the julienned carrot. Continue cooking for 5 more minutes.

  10. 10

    After that time, add the rice and the rest of the grated carrot (to prevent it from losing its properties due to overcooking).

  11. 11

    Once the rice is soft, remove the pot from the flame and serve by distributing on each plate a piece of chicken, a potato, a piece of pumpkin, a piece of corn and plenty of broth with the rest of the vegetables.

  12. 12

    Sprinkle on top with parsley or cilantro or bring them to the table for everyone to add to their liking.

  13. 13

    Serve warm.

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