Chilean Chicken Recipes

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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.

CHILEAN CHICKEN STEW



Chilean Chicken Stew image

This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 chicken (3 to 4 pounds), cut into 10 pieces (or 10 drumsticks), trimmed of fat, some skin left on
1 medium onion, sliced
Coarse salt and freshly ground white pepper
4 medium russet potatoes (1 1/2 pounds), peeled and quartered
3/4 cup rice
1 (1 pound) piece pumpkin, peeled and cut into large chunks
4 ears yellow corn, shucked and cut crosswise into 3 pieces
1/2 pound (2 cups) green beans, trimmed and halved
2 tablespoons coarsely chopped fresh cilantro

Steps:

  • In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
  • Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
  • Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.

CHILEAN CHICKEN



Chilean Chicken image

I needed a recipe for an ethnic dinner we were hosting for Chile. I ended up finding the main course on another web site. Everybody at the dinner thoroughly enjoyed it so I though I should share with everyone else in RecipeZaar. For my own tastes I cut back the honey abit & added a couple more spashes of hot sauce & worchestershire. I also used fresh herbs in place of some of the dried ones. Dish takes awhile to cook but I thought it was easy to make while I was preparing other dishes.

Provided by Mustang Sally 54269

Categories     Chicken Breast

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken breasts
4 tablespoons olive oil
2 medium onions, chopped
2 -3 garlic cloves, minced
1 green pepper, finely chopped
1/2 cup Worcestershire sauce
1 cup tomato paste
1 cup honey
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot sauce
4 tablespoons dry mustard
3/4 cup chicken broth

Steps:

  • 1. Preheat oven to 350°F
  • 2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish.
  • 3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
  • 4. Add broth and simmer another 15 minutes.
  • 5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.
  • 6. Serve over rice.

Nutrition Facts : Calories 398.3, Fat 10.1, SaturatedFat 1.5, Cholesterol 65.8, Sodium 1159.4, Carbohydrate 50.5, Fiber 3.2, Sugar 42.5, Protein 30.1

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