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Chilean   -   Cazuela De Ave Con Chuchoca (Poultry And Vegetable Stew)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

Description
Ingredients
  • 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
Directions 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.
Serves 4
Time to Make 0:00



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