Cazuela Chilean Chicken Stew
Warm, comforting, and brimming with the vibrant flavors of South America, Cazuela Chilean Chicken Stew is a one-pot wonder that's perfect for hearty weeknight dinners. This traditional Chilean dish features tender bone-in chicken thighs simmered with a medley of vegetables including carrots, potatoes, squash, and corn on the cob, all infused with aromatic spices like paprika, cumin, and oregano for a rich, soul-soothing broth. A handful of long-grain rice adds a touch of heartiness, while a sprinkle of fresh cilantro brightens the dish just before serving. Ready in just over an hour, this chicken cazuela is an ideal choice for those seeking a cozy, flavorful meal that captures the essence of Chilean cuisine. Pair it with crusty bread for a memorable, satisfying experience.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 large carrots, peeled and sliced
- 2 large russet potatoes, peeled and quartered
- 2 cups pumpkin or butternut squash, peeled and cut into chunks
- 2 ears corn on the cob, cut into thirds
- 0.33 cup long-grain rice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon oregano
- 6 cups chicken broth
- 0.25 cup fresh cilantro, chopped
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs and brown them on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots, potatoes, pumpkin (or butternut squash), and corn to the pot. Stir to combine with the onions and garlic.
Sprinkle the paprika, cumin, and oregano over the vegetables. Stir well to coat evenly with the spices.
Return the browned chicken thighs to the pot, nestling them among the vegetables.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
After 30 minutes, add the rice to the pot. Continue to simmer, covered, for an additional 20-25 minutes, or until the rice and vegetables are tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Taste and adjust the seasoning with the remaining salt and pepper as needed.
Serve the cazuela hot, garnished with fresh cilantro. Enjoy with crusty bread or on its own for a hearty meal.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 11.3 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1838 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
