cazuela de ave (chilean chicken stew)

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By Beth Renzetti

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

serves 6-8
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For cazuela de ave (chilean chicken stew)

  • 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

How To Make cazuela de ave (chilean chicken stew)

  • 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.
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