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Chilean Chicken Soup (Cazuela de Pollo ) Recipe
Chilean Chicken Soup (Cazuela de Pollo ) Recipe

This recipe for Chilean chicken soup, named “cazuela de pollo” is a classic in national cuisine, a dish that evokes family lunches and lingering conversations, perfect for enjoying during the winter, piping hot and always nutritious.

How to make Chilean Chicken Soup?

Chicken or poultry cazuela is a preparation that brings together the best of Chilean cazuelas. It is made with chicken pieces with skin, potatoes, yellow squash, cut corn on the cob, green beans, and a touch of rice to add consistency to the broth.

Nutritional Information

Category: Soups
Cuisine: Chilean
Calories: 500
Preparation: 30 minutes
Cooking: 40 minutes
Servings: 4 people

Chilean Chicken Cazuela recipe

Ingredients

  • 6 chicken pieces
  • 6 medium potatoes
  • 500g of yellow squash
  • 3 ears of corn
  • 2 carrots
  • 1 diced onion
  • 1 red bell pepper
  • 1 clove of garlic
  • 1 tablespoon of oregano
  • 1 teaspoon of cumin
  • ½ cup of green beans or peas
  • ¼ cup of rice
  • Salt
  • Pepper

Instructions

  1. Wash the chicken pieces and pat them dry with paper towels. Season with salt, pepper, and cumin to taste. Set aside.
  2. In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for about 6 minutes, browning both sides. Remove the chicken pieces from the heat and set aside on a plate.
  3. In the same pot, add the diced onion, julienne-cut bell pepper, and grated carrot. Stir to combine and cook for about 5 minutes or until the onion starts to lightly brown, stirring constantly. Add the chopped garlic and rice, and cook for another minute.
  4. Return the chicken to the pot, add the peeled potatoes, yellow squash, and cut corn on the cob into 6 pieces. Add the oregano and cover everything with 2 ½ liters of hot water. Bring to a boil, reduce the heat, and simmer covered for about 15 minutes, optionally removing any foam that forms on the surface to obtain a clearer broth.
  5. Add the green beans or peas and cook for another 5 minutes or until the potatoes and rice are well cooked. Adjust the seasoning if necessary.
  6. Serve the chicken cazuela immediately, piping hot. In each plate, distribute a piece of squash, a piece of corn, a chicken piece, cover with the broth, and sprinkle with chopped parsley or cilantro.

Benefits of consuming Chicken Cazuela

Chicken is an excellent source of lean protein, which is essential for tissue reconstruction and repair, maintaining muscle health, and proper immune system function. The chicken broth used has anti-inflammatory properties, with added vegetables providing vitamins, minerals, and antioxidants. It also serves as a comforting option for hydration and satiety.

Did you know?

In Chile, cazuela is such a popular dish that countless variations have been developed, probably representing the largest variety in Latin America. There are versions made with beef, llama, chicken, turkey, jack mackerel, pork, lamb, seaweed, or cochayuyo, just to name a few.

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