Chilean-Style Chicken and Vegetable Stew

Be the first to rate

(No Ratings Yet)

Loading...

Pollo a la Cazuela is Chile's beloved home-style chicken stew, brimming with seasonal vegetables simmered in a fragrant, lightly spiced broth. Each region adds its own twist, but the soul of the dish remains the same: tender chicken, sweet pumpkin, fresh corn, and a generous scatter of cilantro, all ladled over steaming white rice.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 6 gFiber
• 7 gSugar
• 38 gProtein
• 720 mgSodium
• 1100 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the chicken

• 2.5 lbs bone-in, skin-on chicken thighs and drumsticks (about 4 pieces)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil

For the broth base

• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon dried oregano
• 1 ripe tomato, grated (about 1/2 cup)
• 2 bay leaves
• 8 cups low-sodium chicken broth

For the vegetables

• 2 medium Yukon gold potatoes, peeled and cubed
• 1 cup butternut squash or kabocha squash, peeled and cubed
• 2 carrots, sliced into 1/2-inch rounds
• 2 ears fresh corn, husked and cut into 2-inch pieces
• 1 cup fresh green beans, trimmed and halved

To finish and serve

• 1/2 cup fresh cilantro, chopped
• Cooked white rice, for serving
• Lemon wedges, for serving

Directions

1. Pat the chicken pieces dry and season generously on both sides with the salt and pepper. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat and brown the chicken, about 3 minutes per side. Transfer to a plate.
2. Reduce the heat to medium. Add the diced onion to the same pot and cook, stirring often, until softened and translucent, about 4 minutes. Stir in the garlic, cumin, paprika, and oregano and cook until fragrant, about 1 minute.
3. Add the grated tomato and bay leaves, scraping the bottom of the pot to lift any browned bits. Cook for 2 to 3 minutes to concentrate the tomato flavor.
4. Pour in the chicken broth and return the chicken pieces (along with any juices on the plate) to the pot. Bring to a gentle boil, then reduce the heat, cover, and simmer for 20 minutes.
5. Stir in the potatoes, squash, and carrots. Simmer uncovered for 12 minutes, until the root vegetables begin to soften but still hold their shape.
6. Add the corn and green beans and continue simmering for another 8 to 10 minutes, until all the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the pot from the heat, discard the bay leaves, and stir in most of the chopped cilantro. Taste and adjust with additional salt and pepper as needed.
8. Ladle the stew into deep bowls over a generous scoop of white rice, garnish with the remaining cilantro, and serve with lemon wedges for squeezing over the top.

Cook’s Notes

• Bone-in, skin-on chicken is essential for a rich, silky broth; boneless breasts will turn dry and stringy.
• For the most authentic flavor, use Chilean zapallo (kabocha squash) rather than butternut, and stir in 1 teaspoon of aji amarillo paste with the spices for color and gentle heat.
• The stew tastes even better the next day once the spices have married; simply reheat gently and refresh with a handful of fresh cilantro.
• If fresh corn is out of season, substitute 1 cup of frozen corn kernels added in the final 5 minutes of cooking.
• A squeeze of lemon at the end brightens the whole pot and cuts through the richness of the chicken.

You might also like

Asian

Chilean Beef and Corn Pie with Olives and Eggs

Desserts

Chilean Lucuma Mousse

Asian

Chilean Fresh Tomato and Cilantro Salsa

Asian

Chilean Beef and Pumpkin Soup (Cazuela de Vacuno)