This healthy Chicken Cazuela (Chilean Stew) recipe is perfect for all those upcoming chilly fall nights and busy back to school weeks.
Yields1 ServingPrep Time10 minsCook Time40 minsTotal Time50 mins
1 lb chicken thighs (3-4 thighs)
2 tbsp olive oil
4-5 cups hot water, chicken or vegetable broth water
1 onion, peeled and cut vertically into eighths
1 tsp dry oregano
1 tsp ground cumin
8 small red, purple or white potatoes
2 carrots, peeled and cut across into 1 inch pieces
1 green bell pepper, seeded and cut into large pieces
1 stalk celery, chopped
1 sweet potato or 1 cup cubed pumpkin meat
2 ears corn, each cut into four rounds
1 cup green peas
2 tbsp chopped cilantro, plus extra for serving
salt and pepper to taste
rice for serving
1
Heat the oil in a Dutch oven over medium high heat. Sprinkle some salt and pepper on both sides of the chicken. Braise the chicken for 3-4 minutes on each side until golden brown.
2
Carefully add the broth to the pot with the onion, oregano, cumin, potatoes, carrots, pepper, celery and sweet potato. The broth should come to the top of the stew ingredients. Bring to a boil then reduce to a simmer. Cover the pot and cook for 30 minutes.
3
Add in the corn and peas. Cook for another 5-10 minutes until all the vegetables are tender. Stir in the cilantro and adjust seasonings to taste. Serve hot with rice and extra cilantro on the side.
4-5 cups hot water, chicken or vegetable broth water
1 onion, peeled and cut vertically into eighths
1 tsp dry oregano
1 tsp ground cumin
8 small red, purple or white potatoes
2 carrots, peeled and cut across into 1 inch pieces
1 green bell pepper, seeded and cut into large pieces
1 stalk celery, chopped
1 sweet potato or 1 cup cubed pumpkin meat
2 ears corn, each cut into four rounds
1 cup green peas
2 tbsp chopped cilantro, plus extra for serving
salt and pepper to taste
rice for serving
Directions
1
Heat the oil in a Dutch oven over medium high heat. Sprinkle some salt and pepper on both sides of the chicken. Braise the chicken for 3-4 minutes on each side until golden brown.
2
Carefully add the broth to the pot with the onion, oregano, cumin, potatoes, carrots, pepper, celery and sweet potato. The broth should come to the top of the stew ingredients. Bring to a boil then reduce to a simmer. Cover the pot and cook for 30 minutes.
3
Add in the corn and peas. Cook for another 5-10 minutes until all the vegetables are tender. Stir in the cilantro and adjust seasonings to taste. Serve hot with rice and extra cilantro on the side.
AuthorMarla Meridith
