Best Chilean Chicken Recipes

CAZUELA- CHILEAN CHICKEN STEW

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)

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

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.

CHILEAN CHICKEN

Steps:

• 1. Preheat oven to 350°F
• 2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish.
• 3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
• 4. Add broth and simmer another 15 minutes.
• 5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.
• 6. Serve over rice.