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Recipe: One-Pot Chicken Cazuela (Chilean Stew)

Ingredients

Directions

~ Marla Meridith

Recipe: Brigadeiros {Brazilian Fudge Balls}

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Chicken Cazuela (Chilean Stew)

This healthy Chicken Cazuela (Chilean Stew) recipe is perfect for all those upcoming chilly fall nights and busy back to school weeks.

4 servings

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

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.
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.
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.

~ Marla Meridith

Recipe: Brigadeiros {Brazilian Fudge Balls}

These delicious Brigadeiros couldn’t be easier to throw together. Have kids of any age join you in the kitchen to make these traditional Brazilian fudge balls. Chocolate lovers, you will be smitten with this recipe.

18-20 brigadeiros

14-ounce can sweetened condensed milk
3 tbsp unsweetened cocoa powder
1 tbsp butter
–toppings
sprinkles
cocoa powder
coconut flake
chopped nuts

In a saucepan combine the condensed milk, cocoa powder and butter. Cook over medium-low heat, whisking continuously for 15 minutes.
Let the mixture cool to room temperature.
Pour the toppings into small bowls.
Scoop out spoonfuls of the fudge and with clean hands roll into 1 inch balls.
Dip the balls in the toppings and press them in with your fingers.
Store any extra brigadeiros in an airtight container.

~ Marla Meridith