One of the most traditional Chilean soups, a favorite with the kids.
- 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
- 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.
- 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.
- 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.
- 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.
- Add the green beans or peas cook for five more minutes.
- Verify that the potatoes and the rice are cooked, adjust the seasoning with salt and pepper.
- Serve hot, place a piece of squash, corn, and chicken on each plate, and sprinkle with finely chopped parsley or cilantro.
Keywords: Chilean Cazuela de pollo, Chicken soup