Cazuela

Hey there winter bunnies! We have had such positive responses from previous recipe posts we want to give you another. This is true Chilean comfort food..a version of piping hot chicken noodle soup without the noodles. Micah fell in love the first week we arrived and although it is summer here and folks think she is strange Micah cant stop eating it. The dish- cazuela. The recipe-(easy to alter to your liking) is de Tia Marcela.



Ingredients:

• chicken or roast beef (if you choose chicken use 1/2 a bird sliced in the middle or be sure to include the legs and skin for flavor)


• 1/2 potato per person


• 1/2 corn on the cob per person


• acorn squash- a decent chunk per person


• sweet potato- optional also 1/2 per person

(In cazuela, the ingredients are not chopped into bite size pieces, rather each bowl has a half a piece of corn, a half a potato, one piece of meat, etc.)

• rice- handful


• oregano


• cumin


• salt


• fresh cilantro- the more the better as far as I am concerned

Directions:

• Submerge chicken in water, add rice and vegetables. Be mindful of what veggies will take the longest and add accordingly.


• Sprinkle with oregano and salt


• Bring to boil.


• Reduce heat and check veggies. Take them out if they are done while the chicken and rice finish. Dont overcook the veggies!


• Salt to taste and add fresh cilantro.


• Gigi´s aunt says to let the soup sit for a few minutes covered after it is done to let the flavors set in. Leftovers on Day 2 also taste great.

Let us know how it turns out!