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Chilean Cazuela de Ave Recipe

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This recipe for Chilean Cazuela de Ave, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cristina Ruggiero-Mendoza
Added: Sunday, April 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 to 4-lb) chicken, rinsed, patted dry, and cut into 8 pieces, or 3 pounds turkey breast and/or dark meat, cut into 1-inch-thick pieces; or chicken drumsticks and thighs
2 tablespoons vegetable oil
2 cloves garlic, minced
1 pound any kind of squash, cut into 1-inch cubes, or left in larger pieces
6 medium potatoes, peeled
3/4 cup fresh or frozen fava beans, optional
2 serrano or jalapeno chiles
2-1/2 quarts cold water or chicken stock/broth
freshly ground black pepper, to taste
3/4 teaspoon ground cumin
1 cup fresh or frozen green peas
3/4 cup instant polenta or uncooked rice
1 tablespoon salt, or to taste (less necessary if you're using chicken stock)
1 large onion, cut into 8 pieces
1-1/2 teaspoon dried oregano
2 ears fresh or frozen corn, each ear cut into 3 pieces
1/2 cup finely minced fresh parsley, fresh cilantro and/or scallions

Directions:
Directions:
Place the chicken in a large soup pot. Add the water and salt, and bring to a boil over high heat. Reduce the heat to a simmer, and cook 15 minutes. Skim the surface of the broth to remove any foam and fat. Using a slotted spoon, take out the chicken; pat the pieces dry with a paper towel. Reserve the broth.
2 Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Season with salt and black pepper. Add the onion, garlic, cumin, and oregano; cook, stirring, 3 minutes more. Transfer the chicken mixture to the reserved broth. Add the squash and simmer covered over low heat, 15 minutes.
3 Add all the remaining vegetables, and simmer covered until all the vegetables are soft but still holding their shape, 20 minutes more. Season with salt and black pepper.
4 Skim off any fat that has risen to the surface. Stir in the polenta or rice and half of the parsley. Simmer, stirring occasionally, until the broth thickens slightly, 5 to 7 minutes.
5 Split the chiles open, remove the seeds, and cut into strips. Divide the chicken and vegetables evenly into deep soup plates, and cover with the flavorful broth. Serve at once. Pass the remaining parsley at the table. Serve the chile peppers on the side with some salt for dippings.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
a bit of time
Personal Notes:
Personal Notes:
We used to make chilean cazuela all the time, but I think this is a better recipe than what we made up. I haven't made this recipe, but it's more like the cazuela I had in Chile when we were there. It's very rustic-- the idea is that everyone gets a whole potato, big hunks of corn and squash, and a lot of chicken, all in this huge bowl of soup. The chiles are optional.

 

 

 

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