Best Chilean Chicken Stew Recipes

Cazuela- Chilean Chicken Stew image

Provided by darthlaurie

Categories Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 chicken drumsticks or 6 chicken thighs
1 butternut squash, peeled and cut into 1- inch cubes
6 small potatoes, peeled
6 pieces of fresh corn on the cob (2 inches each) or 6 pieces frozen corn on the cob (2 inches each)
3 carrots, cut into 1-inch chunks
4 (10 3/4 ounce) cans chicken broth
2 cups hot cooked rice
hot pepper sauce
salt and pepper
minced fresh cilantro

Steps:

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.

Cazuela de Ave (Chilean Chicken Stew) image

Provided by Beth Renzetti

Time 45m

Number Of Ingredients 9

6 pieces of chicken, on bone recommended
3 c butternut squash, in 1" cubes
6 potatoes, small, peeled
6 pieces corn on the cob, 2" each
3 carrots, cut into 1" chunks
8 c chicken broth
hot cooked rice
hot pepper sauce to taste
minced, fresh cilantro to be authentic or minced, fresh parsley

Steps:

1. In a large soup kettle or Dutch oven, place the 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. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

Chilean Chicken Stew image

Provided by Martha Stewart

Number Of Ingredients 9

1 chicken (3 to 4 pounds), cut into 10 pieces (or 10 drumsticks), trimmed of fat, some skin left on
1 medium onion, sliced
Coarse salt and freshly ground white pepper
4 medium russet potatoes (1 1/2 pounds), peeled and quartered
3/4 cup rice
1 (1 pound) piece pumpkin, peeled and cut into large chunks
4 ears yellow corn, shucked and cut crosswise into 3 pieces
1/2 pound (2 cups) green beans, trimmed and halved
2 tablespoons coarsely chopped fresh cilantro

Steps:

In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.