Entree: Chile – Santiago – Cazuela (Hearty Chilean meat-and-vegetable stew with corn, potatoes, and squash in a clear savory broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 8 cups (1.9 L) chicken stock or water
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 medium carrots, cut into large chunks (about 8 oz / 225 g)
- 2 medium potatoes, peeled and cut into large pieces (about 12 oz / 340 g)
- 2 ears corn, each cut into 3–4 crosswise pieces
- 2 cups (300 g) zapallo or butternut squash, cut into large chunks
- 1 medium tomato, peeled and quartered (optional) (about 5 oz / 140 g)
- 1 bay leaf
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
- Cooked white rice for serving (optional)

Instructions

1. Brown the chicken: Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper and brown, skin-side down first, about 3–4 minutes per side. Remove and set aside.
2. Sauté aromatics: In the same pot, reduce heat to medium and add chopped onion. Sauté until softened, about 4–5 minutes. Add minced garlic and cook 30 seconds more.
3. Build the broth: Return chicken to the pot. Add 8 cups (1.9 L) chicken stock (or water), bay leaf, cumin, and oregano. Bring to a gentle boil, then reduce heat to a simmer. Skim any foam from the surface.
4. Add root vegetables: Add carrot chunks and potato pieces to the simmering broth. Partially cover and simmer 15–20 minutes.
5. Add corn and squash: Add corn pieces and squash (and tomato if using). Continue simmering another 12–15 minutes, until chicken is cooked through and vegetables are tender but not falling apart.
6. Adjust seasoning: Remove bay leaf. Taste broth and season with additional salt and pepper if needed.
7. Serve: Place one chicken thigh and an assortment of vegetables in each deep bowl, ladle clear broth over, and garnish with chopped parsley or cilantro. Serve with white rice on the side or add a scoop of cooked rice to each bowl if preferred.