Cazuela de Pollo

Last updated Apr 30, 2025

• Recipes chilean
• Recipes
• Recipes comfort

Also called Chicken Cazuela

• Chicken Thighs
• Yellow Onion
• Bouquet of celery, parsley oregano
• Carrots
• Fresh Corn
• Winter Squash (kabocha or butternut or acorn squash)
• Medium sized Potatoes
• Green beans
• Garlic
• Cumin
• Vegetable Stock (optional)

1. Debone and remove any blood from the chicken thighs, remove the skin or remove any feather ends or hairs, then dry the chicken with paper towels. Then season the chick with Salt, Pepper and Cumin.
2. Thinly dice the onion.
3. Thinly slice the garlic.
4. Grate some of the carrots to produce a small handful of gratings.
5. Cut the rest of the carrot into chunks.
6. Peel and half the potatoes.
7. Cut the squash into chunks roughly the same size as the potato halves.

1. In a large pot with a thick bottom, heat 1 tablespoon of olive oil over medium-high heat.
2. Brown both sides of the for 3 minutes on each side. Move the chicken to a plate.
3. In the same pot, add the onion and grated carrot. Stirring for 4-6 minutes until the onion is barely browned. Add garlic and rice if using, and stir for a minute or two.
4. Return the chicken to the pot and add the potatoes, squash, herbs, corn, carrot in pieces and cover with boiling water or vegetable stock. Calculate 1 1/2 – 2 cups per person, in this case, between 2 1/2 litres.
5. Wait for it to boil, lower the heat to medium-low to simmer gently for 15-20 minutes. Cover. If foam forms, remove with a spoon so that the broth is mostly clear.
6. Add the green beans or peas cook for five more minutes.
7. Verify that the potatoes and the rice are cooked, adjust the seasoning with salt and pepper.
8. Serve hot, make sure each bowl has a generous amount of broth and at least one piece of squash, corn, and chicken, sprinkle with finely chopped parsley or cilantro.