Cazuela- Chilean Chicken Stew

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Total Time
15 mins
30 mins

This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.

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  1. In a large soup kettle or Dutch oven, place 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; pass hot pepper sauce, salt, pepper and cilantro or parsley.