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Chicken Cazuela
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Chicken Cazuela

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Chicken Cazuela is a hearty and flavorful Chilean stew made with chicken, corn, potatoes, and a variety of vegetables. This traditional dish is typically served with crusty bread or over rice, and its rich and savory broth is sure to become a staple in any household. With a blend of indigenous and Spanish influences, Chicken Cazuela is a delicious representation of Chilean cuisine. This recipe serves 4-6 people and is perfect for a cold winter night or a special occasion.

Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy

Ingredients

1 1/2 pounds pounds
Chicken Thighs
360 Calories
1 large large
Onion
45 Calories
3 cloves cloves
Garlic
15 Calories
1 cup cups
Corn Kernels
80 Calories
2 large large
Potatoes
140 Calories
2 large large
Carrots
60 Calories
1 large large
Zucchini
25 Calories
2 tablespoons tablespoons
Tomato Paste
25 Calories
4 cups cups
Chicken Broth
160 Calories
1/2 cup cups
Heavy Cream
100 Calories
Chopped fresh fresh
Cilantro
20 Calories

Step-by-Step Instructions

1
Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2
Add the onion, garlic, and carrots to the pot and cook until the vegetables are tender, about 5 minutes.
3
Add the corn kernels, potatoes, zucchini, tomato paste, chicken broth, and browned chicken to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 20-25 minutes.
4
Stir in the heavy cream and cook until heated through, about 2-3 minutes.

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