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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Cazuela de pollo Chilean Chicken Soup

February 22, 2019 by Pilar Hernandez
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Versión en español

Chilean Chicken Soup, Cazuela de polloChilean Chicken Soup “Cazuela de Pollo” is a ubiquitous dish in Chilean houses. Each family has its favorite secrets and ingredients, so feel free to modify it to your liking.

I’ve never been a friend of soups, give me creams of vegetables all year, but soups not much. And my uncles, who always instead of helping caused more discord with their jokes, had me one summer, when I was 6 years old, convinced that the soup was made with seagull instead of chicken, and of course, there was no way to make me eat it.  Now, as an adult, I wonder how seagull soup will taste like?

This soup is eaten year-round; in summer has fresh corn and green beans or peas. In winter, rice or polenta is added. The potatoes, the squash, and the minced parsley on top are always present.

The photos of this recipe were taken by my friend Kane. Thanks, Kane !!!

You may also be interested in the recipe: Chilean Corn and Beef Pie.

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Chilean Chicken Soup, Cazuela de pollo

★★★★★

5 from 1 reviews

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One of the most traditional Chilean soups, a favorite with the kids.

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 6 chicken parts, 3 drums, and 3 thighs, you can use bone-in breast meat too
  • 1 chopped onion
  • 3 carrots, can be grated or chopped into large pieces
  • 2 fresh corns, cut into 6 pieces
  • 1 pound of winter squash (kabocha or similar) cut into 6 equal pieces
  • 6 medium peeled potatoes
  • a strig of celery, parsley, and oregano tied all together
  • 3 peeled garlic cloves
  • 1 teaspoon cumin
  • 2 handfuls of green beans or peas, optional
  • 3 handfuls of rice (washed), optional

Instructions

  1. In a large pot with a thick bottom, heat 1 tablespoon of oil over medium-high heat. Dry the chicken with paper towels. You can leave it with or without skin. Season with salt, pepper, and cumin. Brown both sides for 3 minutes on each side. Take the chicken to a plate.
    ingredients chicken cazuela growing of the chicken
  2. In the same pot, add the onion and grated carrot. Cook stirring for 4-6 minutes until the onion is barely browned. Add garlic and rice if using, and cook for a minute.
  3. Return the chicken to the pot and add the potatoes, squash, herbs, corn, carrot in pieces and cover with boiling water. Calculate 1 1/2 – 2 cups per person, in this case, between 2 1/2 liters.
  4. Wait for it to boil, lower the heat to medium-low to simmer gently for 15-20 minutes. Cover. If foam forms, remove with a spoon so that the broth is clear.
    Boil corn and squash
  5. Add the green beans or peas cook for five more minutes.
  6. Verify that the potatoes and the rice are cooked, adjust the seasoning with salt and pepper.
  7. Serve hot, place a piece of squash, corn, and chicken on each plate, and sprinkle with finely chopped parsley or cilantro.
    Chilean Chicken CazuelaChilean Chicken Cazuela
  • Author: Pilar Hernandez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stove-cooked
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 408
  • Sugar: 9.6 g
  • Sodium: 192.6 mg
  • Fat: 6 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 60.8 g
  • Fiber: 9.4 g
  • Protein: 30 g
  • Cholesterol: 110.1 mg

Keywords: Chilean Cazuela de pollo, Chicken soup

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Cazuela de Pollo, Chilean Chicken Soup


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Category: Chilean Poultry, Chilean recipes, Popular Posts

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Gabriela Vargas

    December 11, 2022 at 5:10 pm

    La mejor de las cazuelas y muy fácil de seguir las instrucciones.Mil gracias.

    ★★★★★

    Reply
    • Pilar Hernandez

      December 11, 2022 at 5:10 pm

      Me alegro Gabriela. Saludos.

      Reply
  2. Sarah

    October 11, 2021 at 1:39 pm

    Have you ever tried freezing this and reheating later? If so was it any good after reheating? Thanks!

    Reply
    • Pilar Hernandez

      October 12, 2021 at 12:37 pm

      I don’t recommend it. You will need to get out the potatoes first, and the other veggies in my opinion also change on texture.

      Reply
    • Pilar Hernandez

      October 12, 2021 at 12:37 pm

      I don’t recommend it. You will need to get out the potatoes first, and the other veggies, in my opinion, also change on texture.

      Reply
  3. Eve

    May 29, 2021 at 9:58 am

    Thank you for sharing❤️

    Reply
    • Pilar Hernandez

      May 29, 2021 at 12:16 pm

      No problem, thanks for commenting.

      Reply
  4. Ricardo Mercader

    December 26, 2020 at 10:11 pm

    Just a tip for you Pilar the foam that you mentioned in the soup, and this is valid for any soup is the protein from the meat. So you better stirr it in the soup and don’t loose the nutritional value.

    Reply

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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