Cazuela de Ave

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!

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Cazuela de Ave

 

Ingredients:

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

Directions:

  • 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.
  • Enjoy!!

Notes:

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!

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Cazuela de Ave – everything in the pot before dishing it out

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