cazuela de ave (chilean chicken stew)

Name: Cazuela de Ave (Chilean Chicken Stew)
Prep time: 20 min
Cook time: 25 min
Yield: 6
Cuisine: Latin American
Ingredients: 6 - pieces of chicken, on bone recommended; 3 cup(s) butternut squash, in 1" cubes; 6 - potatoes, small, peeled; 6 - pieces corn on the cob, 2" each; 3 - carrots, cut into 1" chunks; 8 cup(s) chicken broth; - hot cooked rice; - hot pepper sauce to taste; - minced, fresh cilantro to be authentic or minced, fresh parsley

10 Pinches 1 Photo

Beth Renzetti

Updated on Aug 10, 2014

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

Rate

prep time 20 Min

cook time 25 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

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

How To Make cazuela de ave (chilean chicken stew)

Step 1

In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil.

Step 2

Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
Step 3

Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.
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