Best 3 Chilean Chicken Stew Recipes

Embark on a culinary journey to Chile with this enticing Chilean Chicken Stew recipe. This traditional dish, known as "Cazuela de Ave", is a delightful blend of flavors and textures that showcases the vibrant Chilean cuisine. The stew features tender chicken simmered in a rich broth infused with an array of colorful vegetables, including corn, carrots, green beans, and potatoes. The secret lies in the addition of a flavorful sofrito made from freshly chopped onions, garlic, and tomatoes, which adds a depth of flavor to the broth. This hearty and comforting stew is a perfect representation of Chilean home cooking, offering a taste of the country's culinary heritage.

In addition to the classic chicken stew, this article presents a diverse collection of Chilean recipes that capture the essence of the country's cuisine. From the iconic Pastel de Choclo, a savory corn pie filled with tender chicken or beef, to the delectable Empanadas de Pino, filled with a flavorful mixture of minced beef, onions, and hard-boiled eggs, these recipes showcase the culinary diversity of Chile.

For seafood lovers, the article features the exquisite Paila Marina, a seafood stew bursting with an array of fresh catches, including mussels, clams, shrimp, and fish, all simmered in a flavorful broth. And for those with a sweet tooth, the article presents the tempting Dulce de Membrillo, a quince paste that combines the tartness of quince fruit with the sweetness of sugar, making it a perfect dessert or accompaniment to cheese.

This comprehensive article offers a tantalizing glimpse into Chilean cuisine, providing home cooks with a variety of recipes that embody the country's culinary traditions.

Let's cook with our recipes!

CAZUELA- CHILEAN CHICKEN STEW

Cazuela- Chilean Chicken Stew image

This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.

Provided by darthlaurie

Categories Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

6 chicken drumsticks or 6 chicken thighs
1 butternut squash, peeled and cut into 1- inch cubes
6 small potatoes, peeled
6 pieces of fresh corn on the cob (2 inches each) or 6 pieces frozen corn on the cob (2 inches each)
3 carrots, cut into 1-inch chunks
4 (10 3/4 ounce) cans chicken broth
2 cups hot cooked rice
hot pepper sauce
salt and pepper
minced fresh cilantro

Steps:

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; pass hot pepper sauce, salt, pepper and cilantro or parsley.

CHILEAN CHICKEN STEW

Chilean Chicken Stew image

This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 9

Ingredients

1 chicken (3 to 4 pounds), cut into 10 pieces (or 10 drumsticks), trimmed of fat, some skin left on
1 medium onion, sliced
Coarse salt and freshly ground white pepper
4 medium russet potatoes (1 1/2 pounds), peeled and quartered
3/4 cup rice
1 (1 pound) piece pumpkin, peeled and cut into large chunks
4 ears yellow corn, shucked and cut crosswise into 3 pieces
1/2 pound (2 cups) green beans, trimmed and halved
2 tablespoons coarsely chopped fresh cilantro

Steps:

In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.

CAZUELA DE AVE (CHILEAN CHICKEN STEW)

Cazuela de Ave (Chilean Chicken Stew) image

Found on CaribM's blog for play in Culinary Quest 2014.

Provided by Beth Renzetti

Categories Other Main Dishes

Time 45m

Number Of Ingredients 9

Ingredients

6 pieces of chicken, on bone recommended
3 c butternut squash, in 1" cubes
6 potatoes, small, peeled
6 pieces corn on the cob, 2" each
3 carrots, cut into 1" chunks
8 c chicken broth
hot cooked rice
hot pepper sauce to taste
minced, fresh cilantro to be authentic or minced, fresh parsley

Steps:

1. In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
2. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
3. Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

Tips:

Choose the right cut of chicken. Bone-in, skin-on chicken thighs or drumsticks are best for this stew, as they will remain moist and flavorful during cooking.
Brown the chicken before stewing. This will help to develop flavor and color.
Use a variety of vegetables. This will add flavor, color, and nutrients to the stew.
Add some spice. Aji panca paste, cumin, and paprika are all good choices for adding flavor to Chilean chicken stew.
Let the stew simmer for at least 30 minutes. This will allow the flavors to meld and the chicken to become tender.
Serve with rice, potatoes, or bread. This will help to soak up the delicious sauce.

Conclusion:

Chilean chicken stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and comforting meal, give Chilean chicken stew a try.