Chilean Chicken Stew Food

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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

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.

CHICKEN AND HATCH CHILE STEW



Chicken and Hatch Chile Stew image

This bold & flavorful chicken and hatch chile stew is ready to go in just 1 hour! It's loaded with shredded chicken, fresh corn, rice and of course, hatch chiles!

Provided by gpindc

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 small yellow onion, diced
1 cup fresh corn
4 garlic cloves, minced
1 tablespoon coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 fire roasted hatch chiles, seeds removed and diced**
1 (16 ounce) jar salsa verde (I used Guy Fieri's)
4 cups low sodium chicken broth
1 cup water
1 lime, juiced
1 small rotisserie chicken, pulled
1 tablespoon fresh cilantro, chopped
1/2 cup long-grain white rice
lime wedge
2 avocados, cut into chunks
1/2 cup cilantro
16 ounces crispy corn tortilla strips
1/2 cup sour cream

Steps:

  • In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
  • Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.
  • https://lifemadesimplebakes.com/2015/09/chicken-and-hatch-chile-stew/.

Nutrition Facts : Calories 1020.8, Fat 66.2, SaturatedFat 16.9, Cholesterol 187.4, Sodium 1344, Carbohydrate 54.3, Fiber 9.7, Sugar 14.1, Protein 54.5

CHILEAN CHICKEN STEW WITH PUMPKIN AND WILD RICE



Chilean Chicken Stew With Pumpkin and Wild Rice image

Planning to use part of our last winter squash & whatever chicken parts are currently available in the freezer for this recipe.

Provided by Busters friend

Categories     Stew

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
8 carrots, cut into 1/2-inch pieces
6 celery ribs, cut into 1/2-inch pieces
2 white onions, 1 coarsely chopped, 1 minced
20 garlic cloves, minced
1 tablespoon cumin seed
1 tablespoon oregano, dried
8 chicken legs, skin removed
8 chicken breasts, halves on the bone, wings, skin removed
1 butternut squash, peeled, halved lengthwise, seeded, cut crosswise into 1-inch slices
16 potatoes, small fingerling
2 cups wild rice
4 quarts chicken stock (or canned low-sodium broth)
1/2 cup cilantro, finely chopped

Steps:

  • Heat the oil in a large pot. Add the carrots, celery and coarsely chopped onion and cook over moderate heat, stirring often, until the vegetables are softened but not browned, about 10 minutes. Add the garlic, cumin and oregano and cook, stirring, until fragrant, about 4 minutes.
  • Spoon half the vegetables into another large pot. Divide the chicken legs and breasts, the squash, potatoes and wild rice between the pots and pour 2 quarts of the stock into each pot. Season well with salt and pepper. Add enough water to just cover the chicken and vegetables and bring to a boil. Simmer over moderately low heat until the vegetables and rice are tender and the chicken is cooked through, about 1 1/4 hours. Season with salt and pepper.
  • In a small strainer, rinse the minced onion. Transfer the onion to a kitchen towel and squeeze dry. In a small bowl, combine the onion with the cilantro.
  • Ladle the chicken stew into deep bowls. Sprinkle with the onion-cilantro mixture and serve.

Nutrition Facts : Calories 1354.3, Fat 44.2, SaturatedFat 11.8, Cholesterol 245.8, Sodium 1013.5, Carbohydrate 150.3, Fiber 17.6, Sugar 19.6, Protein 90.2

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

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.

GREEN CHILE CHICKEN STEW



Green Chile Chicken Stew image

This stew is very flexible. You can add ingredients or remove them, just so long as you keep the canned soup, chicken, and green chiles (those are the key ingredients.) You can increase or decrease the amount of chiles to adjust the heat to your taste. The water that the chicken is cooked in makes absolutely wonderful chicken broth - enough for this soup and some for the future too. You can substitute canned chicken broth to make the stew quicker, but the homemade broth is divine.

Provided by Cook In Northwest

Categories     Stew

Time 1h15m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 19

1 whole chicken
1 onion (quartered)
1/2 onion (chopped)
4 stalks celery (2 broken into big pieces, 2 chopped)
4 cloves
1 teaspoon seasoning salt (approx.)
2 bay leaves
2 garlic cloves (crushed)
1 teaspoon whole black peppercorn
water (cover the chicken)
1 tablespoon butter or 1 tablespoon margarine
6 fresh mushrooms (sliced)
1 medium onion (chopped)
1 carrot (chopped)
2 tomatoes (skinned and cut into wedges)
1 zucchini (chopped)
2 (10 3/4 ounce) cans cream of chicken soup
1 potato (chopped)
1/2 cup green anaheim chili, 4 oz. can

Steps:

  • Cook the chicken with enough water to cover it plus 1 quartered onion, 2 broken celery stalks, 4 cloves, seasoned salt (to taste) 2 bay leaves, 2 crushed cloves garlic, and the peppercorns. (You can use a slow cooker if you want.) Refrigerate until cool. (If you do this the night before you can then remove the fat from the broth easily.) Remove and discard the bones and skin and chop the meat.
  • Remove the onion, celery, and whole spices from the broth (strain in a colander) and reheat about 1/2 of it. Save the other half for the future.
  • Saute the mushrooms and chopped onion in the butter until lightly browned.
  • Add the potato, celery, and carrot to the broth and simmer until they are soft (or use pre-cooked veges) then add the zucchini and simmer until it is almost done. Put the mushrooms and remaining ingredients into the broth and simmer until reheated.

Nutrition Facts : Calories 1000.4, Fat 65.2, SaturatedFat 19.7, Cholesterol 263.6, Sodium 1380.6, Carbohydrate 36.4, Fiber 5.2, Sugar 10, Protein 65.6

CHICKEN & CHILE PEPPER STEW



Chicken & Chile Pepper Stew image

A shredded chicken and potato stew in a spicy, velvety chile pepper sauce prepared with cheese, garlic, and nuts with an extra zing from the orange juice and lime juice. Great for cold, winter days. The recipe originally came from a cookbook that I picked up at the library. I can't remember the name of the book, but from what I remember the chef traveled extensively in South America, trying traditional dishes and then created his own modern, upscale versions for his restaurant, keeping the best elements from the traditional versions. I also made some minor changes to better suit my family's tastes. Update: I have changed the name of this recipe from Ají De Gallina (Peruvian Chicken & Chile Pepper Stew) which was the name given to the original recipe that I adapted here, because people kept posting negative ratings that seemed based exclusively (or nearly so) on this dish's lack of authenticity rather than on the quality of the dish, even after I posted in the intro that the dish was indeed not traditional. I hope under the new name people will be more willing to enjoy it for what it is, rather than getting so wrapped up in where the recipe comes from. Cheers.

Provided by littleturtle

Categories     Stew

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 25

1 large whole chicken (about 3 lbs)
1 onion, cut into large dice (about 1 cup)
2 small carrots, peeled & cut crosswise into 2-inch slices
3 stalks celery, chopped
3 sprigs fresh dill
3 sprigs fresh parsley
3 bay leaves
1/2 tablespoon black pepper
1 teaspoon cayenne pepper
1 tablespoon salt
4 quarts water
1 cup orange juice
1/4 cup lime juice
5 marisol chilies
1/2 cup sweet butter
3 -4 onions, diced (about 4 cups)
1 teaspoon turmeric
4 garlic cloves, minced (1 teaspoon)
1/2 teaspoon ground cumin
4 slices white bread
1 (12 1/2 ounce) can evaporated milk
1 cup walnuts, finely chopped
10 small new potatoes, boiled until tender
3/4 cup parmesan cheese, grated
2 hard-boiled eggs, thinly sliced (to garnish)

Steps:

  • In a large stockpot, bring the chicken, onion, carrots, celery, dill, parsley, bay, peppercorns, cayenne pepper, salt, and water to a boil.
  • Decrease heat to low and simmer until the chicken is tender (50 minutes).
  • Remove chicken from pot and set aside to cool.
  • Let stock continue to simmer for another 15 minutes, then strain into a clean stockpot and set aside.
  • Using two forks, shred the chicken (removing any meat clinging to the bones).
  • In a small mixing bowl, combine the orange juice and lime juice.
  • Break the chiles into pieces and soak in the juice mixture for 20 minutes.
  • Transfer to a blender and blend until smooth; set aside.
  • In a large skillet, melt the butter, then sauté the onions with the turmeric until the onions are soft and translucent (8 minutes).
  • Add the garlic and cumin and sauté for another minute.
  • Soak the bread in the evaporated milk.
  • Add the blended chile mixture to the skillet and cook until the liquid cooks off (10 minutes).
  • Skim off any fat that may have risen to the surface on the cooling stock.
  • Add the soaked bread to the skillet (discarding the milk) and cook, stirring constantly for 30 seconds. Add the contents of the skillet to the stock along with the walnuts, potatoes, and cheese, and cook, stirring occasionally, until thick enough to coat the spoon (30 minutes).
  • Add the chicken meat, and let simmer 10 more minutes.
  • Ladle the stew into bowls and garnish with the sliced eggs.

Nutrition Facts : Calories 1248.6, Fat 74.4, SaturatedFat 26.7, Cholesterol 293.5, Sodium 1747.2, Carbohydrate 86.5, Fiber 11.1, Sugar 13.6, Protein 61.7

CHICKEN-CHILE STEW



Chicken-Chile Stew image

Poblano chiles kick this chicken stew up a notch. Tender pieces of meat and cannellini beans make this a hearty lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 13

3 1/2 pounds bone-in, skin-on chicken thighs (about 10)
Coarse salt and freshly ground pepper
2 teaspoons safflower oil
3 poblano chiles, ribs and seeds removed, chopped (about 1 3/4 cups)
1 large onion, chopped (about 3 cups)
4 cloves garlic, minced (about 2 tablespoons)
1 tablespoon lightly packed finely chopped fresh oregano leaves
1 tablespoon chili powder
4 cups low-sodium chicken broth
3 cans (15.5 ounces each) cannellini beans, rinsed and drained
Lime wedges, for serving
Cilantro sprigs, for serving
Salsa fresca (from Salsa Fresca Salad), for serving

Steps:

  • Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add half of chicken, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.
  • Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.
  • Return chicken with accumulated juices to pot, along with broth and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until a thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let stand until cool enough to handle.
  • Meanwhile, mash half of beans to a paste in a bowl with a potato masher. Stir mashed beans into pot with remaining whole beans. Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
  • Remove and discard chicken skins and bones. Pull meat into bite-size shreds and stir into stew. Simmer until heated through, about 1 minute. Reduce heat to low to keep warm until ready to serve. Serve with lime wedges, cilantro sprigs, and salsa fresca.

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