Cazuela

Looking for a cozy, comforting meal that’s perfect for the onset of fall? This cazuela recipe is a Chilean classic that brings together chicken drumstick or thighs, flavorful squash and tender vegetables in a rich broth that falls somewhere between a hearty soup and stew. The name cazuela refers to both the dish itself and the earthenware pot it’s traditionally cooked in.

This versatile one-pot meal is perfect for busy weeknights or lazy weekends when you want a satisfying dinner without much fuss. The use of butternut squash instead of pumpkin is a great way to use up the bounties of your fall garden. Serve it over rice for a meal that nourishes and satisfies you on chilly autumn nights.

Cazuela Ingredients

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• Chicken drumsticks or thighs: The foundation of the dish, dark meat chicken adds rich flavor and remains tender during the long cooking process. For added depth in your cazuela, use bone-in pieces.
• Butternut squash: Cubed butternut squash imparts sweetness and a creamy texture to the cazuela. Here’s how to pick the best butternut squash.
• Potatoes: Small white or round potatoes absorb the flavorful broth and add heartiness to the cazuela.
• Corn on the cob: Fresh or frozen corn pieces offer a burst of sweetness and a traditional Chilean touch to the recipe.
• Carrots: Carrots add color, nutrients and a subtle sweetness that complements the other ingredients in the stew.
• Chicken broth: The liquid base of the cazuela, chicken broth infuses all ingredients with flavor and creates the soup-like consistency of the dish.
• Rice: A bowl of hot cooked rice is traditionally served alongside or underneath the stew to soak up the broth.
• Hot pepper sauce, salt, pepper, minced fresh cilantro and parsley: These optional seasonings and garnishes add freshness and amp up the spice of the final dish.

Directions

Step 1: Boil the ingredients

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In a large Dutch oven or soup kettle, combine the chicken, cubed butternut squash, potatoes, corn on the cob, carrots and chicken broth. Bring the mixture to a boil over high heat.

Step 2: Simmer the stew

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Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25 minutes, or until the vegetables are tender and the chicken is cooked through and easily pulls away from the bone.

Editor’s Tip: For extra flavor and depth to the cazuela, consider browning the chicken pieces in oil before adding the other ingredients.

Step 3: Serve and garnish

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Serve the cazuela over hot cooked rice in shallow soup bowls. For extra flavor and freshness, top with hot pepper sauce, salt, pepper and a sprinkle of fresh cilantro or parsley.

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Cazuela Variations

• Swap the protein: For a heartier dish, use beef chunks or pork shoulder in place of the chicken.
• Make it vegetarian-friendly: Replace the chicken with extra vegetables like zucchini, green beans or chickpeas and use homemade vegetable broth. For a traditional Chilean flavor, use diced pumpkin instead of butternut squash.
• Use different grains: Use barley or farro for a different twist to the cazuela. Alternatively, you can make it gluten-free by using quinoa instead.

How to Store Cazuela

Allow leftovers of cazuela to completely cool before separating into individual serving-sized portions. Store in airtight containers in the fridge for up to four days.

Can you freeze cazuela?

Leftovers of cazuela can also be frozen. Transfer to freezer-safe containers and store in the freezer for up to three months. Thaw in the fridge overnight and reheat on low on the stove.

Can you make cazuela ahead of time?

Cazuela is a great make-ahead meal! Prepare it a day in advance and then let it sit in the fridge to allow the flavors will deepen. When ready to serve, reheat gently on the stove.

Cazuela Tips

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Can I make cazuela without a Dutch oven?

Yes, any large stockpot or soup pot with a lid will work instead of a Dutch oven. You can also use a slow cooker to make this a fuss-free dish to prepare—this recipe for cazuela adapts well to slow cooking. Simply place all ingredients in the slow cooker and cook on low for six to eight hours or on high for three to four hours.

What should I serve with cazuela?

Traditionally, cazuela is served over rice. But you can also enjoy it with a side of freshly made crusty bread to dip. Serve it with sliced avocado or a side of green salad to complement the flavors in the dish.

How do I thicken the cazuela broth?

If you prefer a thicker broth, mash some of the cooked butternut squash or potatoes directly into the liquid to create a creamier consistency.

How can I make my cazuela more flavorful?

To enhance the flavor of this cazuela recipe, try sauteing onions and garlic in the pot before adding the other ingredients. For a more authentic Chilean touch, consider adding Chilean spices like merquén, a smoked chili pepper.