Cazuela- Chilean Chicken Stew

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
10
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
  • Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
  • Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Love this dish! I kept all the ingredients the same with the exception of adding two table spoons of Sofrito and two packets of Sazon for added flavor. Great dish and will definitely make this again in the future.
     
Advertisement

RECIPE SUBMITTED BY

<p>I am single, although I have a great BF. I love the Pacific Northwest and I have no idea why I'm still stuck in the desert! I like trying new foods and I love perusing the recipes on this site and allrecipes.com, even if I'm too lazy to make the vast majority of them. I also love to write and edit things.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes