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 Chilean - Cazuela De Ave Con Chuchoca (Poultry And Vegetable Stew)
adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales
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Description
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Ingredients
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- 3 Pounds Chicken Or Turkey -- Cubed
- 2 Quarts Chicken Broth
- 1 Tablespoon Salt
- 2 Tablespoons Olive Oil
- Salt And Pepper -- To Taste
- 1 Large Onion -- Chopped
- 2 Cloves Garlic -- Chopped
- 1 Teaspoon Cumin
- 2 Teaspoons Oregano
- 1 Medium Winter Squash -- Cubed
- 1 Cup French-Style Green Beans
- 1 Cup Peas
- 6 Medium Potato -- Cubed
- 1 Medium Bell Pepper -- Chopped
- 1 Cup Corn
- 1 Can Fava Beans
- 1/2 Cup Instant Polenta
- 1/2 Cup Cilantro -- Chopped
- 2 Medium Jalapeno -- Chopped
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Directions
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Saute chicken in oil until browned. Season with salt and pepper. Add onion, garlic, cumin, and oregano. Saute for 5 minutes. Add broth and squash. Simmer for 15 minutes. Add green beans, peas, potatoe, bell pepper, corn and fava beans. Simmer for 15 minutes. Add polenta and cilantro. Simmer for 5 minutes. Place soup in bowls and sprinkle with jalapeno.
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Serves
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4
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Time to Make
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0:00
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