Cazuela de pollo Chilean Chicken Soup

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Chilean Chicken Soup “Cazuela de Pollo or Cazuela de Ave” is ubiquitous in Chilean houses. Each family has its favorite secrets and ingredients, so feel free to modify them.

Cazuela de Pollo is a traditional Chilean chicken soup or stew that is hearty, flavorful, and beloved in Chilean cuisine. It’s a comforting dish often enjoyed on cool or rainy days.

Where does the word Cazuela come from?

The word “cazuela” refers to a cooking pot traditionally used for making this stew but also represents the dish itself.

How does the Cazuela de Pollo change through the seasons?

This soup is eaten year-round. In summer, it has fresh corn and green beans or peas. In winter, rice or Chuchoca (polenta) is added. The potatoes, squash, and minced parsley on top are always present.

Chuchoca is a traditional ingredient in Andean cuisine, particularly in Chile, Peru, and Bolivia. It is made from the roasted and ground kernels of Andean corn called “maíz chulpe” or “maíz mote.” Chuchoca has a distinctive texture that is chewy, crunchy, and nutty. It is used in various dishes, including stews, soups, and salads. It is often used in the popular dish Papas con Chuchoca in Chile.

I’ve never been a friend of soups. Give me creams of vegetables all year, but soups, not much. And my uncles, who always, instead of helping, caused more discord with their jokes, had me one summer, when I was six years old, convinced that the soup was made with seagulls instead of chicken, and of course, there was no way to make me eat it. As an adult, I wonder what seagull soup will taste like.

The photos of this recipe were taken by my friend Kane. Thanks, Kane !!!

Chilean Chicken Soup, Cazuela de pollo

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One of the most traditional Chilean soups, a favorite with the kids.

• Total Time: 45 minutes
• Yield: 6

Ingredients

Units USM

• 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

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Instructions

1. 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.
   
2. 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.
3. 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.
4. 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.
   
5. Add the green beans or peas cook for five more minutes.
6. Verify that the potatoes and the rice are cooked, adjust the seasoning with salt and pepper.
7. Serve hot, place a piece of squash, corn, and chicken on each plate, and sprinkle with finely chopped parsley or cilantro.
   

• Author: Pilar Hernandez
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stove-cooked
• Cuisine: Chilean

Nutrition

• Serving Size:
• Calories: 408
• Sugar: 9.6 g
• Sodium: 192.6 mg
• Fat: 6 g
• Saturated Fat: 1.5 g
• Carbohydrates: 60.8 g
• Fiber: 9.4 g
• Protein: 30 g