Cazuela de Pollo Receta Chilena (Chilean Recipe)

Cazuela de Pollo Receta Chilena (Chilean Recipe)

This dish is a contribution from my friend Gabriel Salinas. Gabriel is from Chile and is currently studying here with me in Australia completing his exercise science and fitness course. Gabriel assures me that this dish is a traditional favourite with his family. In fact he now tells me his mouth is watering just thinking about this meal, he is now feeling a little home-sick.:)  Translated this meal it is like a chicken stew with big vegetables. I trust you will enjoy this tasty meal. Bon Appetite!!!…

Ingredients:

  • 6 Chicken drum sticks or 6 chicken thighs
  • 1 butternut squash peeled and cut into 25mm cubes
  • 6 small potatoes, peeled (whole)
  • 6 pieces of fresh corn on the cob (2 inches each) or 6 pieces frozen corn on the cob (50mm each)
  • 3 carrots, cut into 25mm chunks
  • 4 cans chicken broth (or chicken stock made up)
  • 2 cups hot cooked rice
  • hot pepper/chilli sauce
  • salt and pepper
  • Minced fresh cilantro (Cilantro is an herb commonly found in Spanish dishes and salsas, and is sometimes referred to as Spanish parsley. It is actually related to coriander, which is the ground seed of the leafy cilantro plant.)

Directions:

In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.

Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.

Serve over rice in a shallow soup bowl; with hot pepper/chilli sauce, salt, pepper and sprinkle cilantro on top and in the centre.

By

John Hart and Gabriel Salinas

“Master’s In Education” (Disability) Newcastle University Australia

“Grad Cert Education” Newcastle University Australia

“Diploma Fitness/Recreation”

“Diploma of Sport and Recreation”

“Cert 4 Personal Training”

“Level 1 Strength and Conditioning Coach”

Member of ASCA (Australian Strength and Conditioning Association)

2 Responses to “Cazuela de Pollo Receta Chilena (Chilean Recipe)”

  1. Jack February 13, 2012 at 9:35 pm Permalink

    Thanks for this recipe. Great stuff a true to the original you find in Chile.
    Keep up the good work, mate.
    Greetings from NYC!

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