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Meat, Americas

Chilean cazuela with chicken and winter vegetables

Chilean cazuela is a one pot chicken soup that serves 4 in about 1 hour 15 minutes, rated easy, for around €3.20 per person. It combines potatoes, squash, corn, carrots and rice in a broth scented with parsley. The key to getting it right is keeping the potatoes whole and laying the squash on top at the end without stirring.

Tonight, a soup that's a whole meal and warms you right up, Chilean cazuela, with chicken, corn, squash and rice in a broth scented with parsley.

Chilean cazuela with chicken and winter vegetables
Total time
1 h 15
Difficulty
Easy
Cost per person
€3.20
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Chilean cazuela sits somewhere between a soup and a pot au feu. The broth builds flavor from chicken simmered slowly, from fall vegetables that soften gently, and from rice that thickens it just a little. You get the sweetness of the squash, a light bite from the corn, and the fresh lift of parsley stirred in right before serving.

It's a winter weeknight dish, the kind that warms you up without any fuss, and it works well for kids since everything turns soft and easy to eat with a spoon. One big bowl makes a full meal, perfect for a busy week or a lazy Sunday when you don't feel like cooking anything complicated.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Fruits and vegetables

  • Potatoes 4
  • Butternut squash 500 g
  • Corn on the cob 2
  • Carrots 2
  • Onion 1
  • Green beans 150 g
  • Parsley 1 sprigs
  • Garlic 2 cloves

Pantry

  • Riceoften in the pantry 100 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Lightly brown the chicken thighs in a large pot with the oil, onion and garlic. 8 min

    A little browning adds flavor to the broth.

  2. Cover with 1.5 liters of water, salt it, and let it simmer. 20 min

    Skim off foam during the first rise to a boil, the broth will stay clearer.

  3. Add the carrots, whole potatoes and the corn cobs cut into chunks. 15 min

    Keep the potatoes whole so they don't cloud the broth.

  4. Add the rice, the squash in large pieces and the green beans, then let everything simmer gently. 20 min

    The rice soaks up the broth, add hot water if needed.

  5. Serve in large bowls with a piece of each vegetable, a chicken thigh and plenty of chopped parsley.

    Add the parsley at the very last moment to keep its aroma.

Our tips to get it right

  • Pick chicken thighs with the skin on, it adds flavor to the broth during the long simmer.
  • Cut all the vegetables into generous chunks, they should stay recognizable on the plate, not turn to mush.
  • Taste the broth before serving and adjust the salt at the end, since the rice and vegetables soak up a good amount during cooking.

The variations

  • Swap the butternut squash for kabocha squash, it keeps the same soft texture once cooked.
  • For a vegetarian version, skip the chicken and use a well seasoned vegetable broth, keeping the same vegetables and rice.
  • For kids in a hurry, cut the chicken into pieces before cooking, it's faster to eat and chew.

What to serve it with

  • Crusty bread for dipping
  • A simple green salad afterward
  • A glass of lemon water

Storage

Cazuela keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, though it's best to add the fresh parsley only when reheating. Reheat gently on the stove, adding a little hot water if the broth has thickened.

Questions about this dish

Can you make cazuela ahead of time?

Yes, it's even better reheated the next day, once the flavors have had time to blend. Cook it up through the rice and vegetables, then add fresh parsley right before serving.

Can you use something other than fresh corn?

Yes, frozen corn or drained canned corn on the cob work well. Add it a bit later in the cooking if it's already cooked.

Why keep the potatoes whole?

Whole potatoes release less starch into the broth, keeping it clearer. They're easy to cut at the table once cooked.

Does cazuela freeze well?

Yes, in an airtight container, for up to 2 months. It's best to freeze it without the fresh parsley and add it fresh when reheating.

How long does it take to make a Chilean cazuela?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Chilean cazuela?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Chilean cazuela cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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