I am walking down memory lane with today’s post! I studied abroad in Chile about 9 years ago. I really cannot believe it has been that long! My favorite Chilean dish was cazuela de ave. I always described it as a full chicken dinner in a bowl of chicken broth, but I think it is typically called a chicken stew. This dish is one of my many great memories from my time in Chile!
2 tablespoons olive oil
5 pieces of chicken, both and skin on
1 teaspoon salt
3 garlic cloves, minced
10 cups water
5 chunks sweet potato
5 chunks white potato
5 pieces of corn on the cob
1-2 carrots, thinly slices
1 cup french beans, sliced
1 cup white rice
- Heat olive oil in pan.
- Add chicken and cook until outside is white.
- Add salt and garlic and cook for another minute.
- Add water, potatoes, corn, and green beans. Bring to boil and then simmer for 20 minutes.
- Add rice and continue simmering for another 20-30 minutes, until potatoes are soft.
- Serve by placing 1 piece of chicken, 1 sweet potato chunk, 1 white potato chunk, and 1 piece of corn on the cob in each bowl. Spoon on rice, carrots, green beans, and broth.
- Serve bowl on top of plate – this helps with heat and provides a place to discard corn cob and chicken bone/peel.
I hope you love this recipe and experience a bit of a taste of Chile!
P.S. – bigger bowls would work much better for this. We do not have bowls big enough!