Cazuela De Pollo Chicken Casserole Recipes

CAZUELA DE POLLO (CHICKEN CASSEROLE)

Steps:

• Heat oven to 350 degrees F. Break the linguini in half and cook it until soft but not quite not done (al dente). Spray a 8" x 12" baking dish with non-stick. Arrange the linguini on the bottom of the baking dish. Top with onion and all of the chicken. In a small bowl, combine the cream of mushroom soup, chicken broth and chilies stir to blend. Pour this mixture over the chicken and top with cheese. Bake covered for 30 minutes or until heated through. Uncover and continue baking for 15 minutes more until cheese is bubbly.

POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)

Steps:

• Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
• Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
• For easier cooking and serving, you can cut chicken up in pieces.
• before marinating. You can add peeled and diced potatoes if you wish.

CAZUELA- CHILEAN CHICKEN STEW

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.