Cazuela de Pollo Chilena (Chilean Chicken and Vegetable Broth)
Why this recipe works
- Clean, savoury broth: Bone-in chicken, onion, garlic and stock simmer gently to build flavour without making the broth heavy.
- Staggered cooking: Adding the vegetables in stages helps the potatoes, squash, carrots and corn stay distinct rather than breaking down.
- Substantial but light: Chicken, rice and large-cut vegetables make each bowl filling, while the clear broth keeps the dish fresh and balanced.
Get the most out of this recipe
Authenticity notes
- Home-style serving: Cazuela is typically served with the broth, meat and large vegetable pieces together, so each bowl feels complete rather than blended or puréed.
- Common variations: The same style of broth can be made with different cuts of chicken or other meats, but the clear broth and chunky vegetables are central to the dish.
Timing notes
- Mostly hands-off simmering: The active work is mainly peeling and cutting vegetables; the flavour develops during a steady, gentle simmer.
- Best served once the rice is tender: Serve soon after cooking so the rice stays distinct and the vegetables remain intact in the broth.
Ingredient notes
- Use bone-in chicken for flavour: Bone-in thighs give the broth more body and keep the meat tender during simmering.
- Keep the vegetables chunky: Large pieces of potato and squash hold their shape better and give the soup its recognisable cazuela texture.
- Finish with fresh coriander: Fresh coriander adds a bright herbal note at the end, which suits the clean broth better than dried herbs.
Make-ahead tips
- Reheat gently: Warm the soup slowly in a saucepan until piping hot, adding a little extra stock if the rice has thickened the broth.
- Freezer-friendly: Cool the cazuela quickly before freezing, then thaw overnight in the fridge and reheat gently to protect the texture of the vegetables.
Equipment you'll need
Ingredients
Instructions
- Halve the onion and peel the garlic. Peel the carrots and potatoes, then cut the carrots into thick rounds and the potatoes into large chunks. Peel and cut the butternut squash into large chunks so it holds its shape in the broth.
- Put the onion, garlic, chicken thighs and chicken stock into a stockpot and bring to a gentle simmer over medium heat. Skim off any foam, then reduce to low and simmer for 25 minutes until the chicken is tender and the broth tastes full.
- Add the carrots and potatoes and simmer for 10 minutes. Stir in the butternut squash and rice, then simmer for 12 to 15 minutes until the rice is tender and the vegetables are just cooked but still intact. Add the sweet corn kernels for the final 3 minutes to warm through.
- Finely chop the fresh coriander. Taste the broth and adjust with a little more simmering if you want it stronger. Ladle into bowls, making sure each bowl gets a piece of chicken, vegetables and rice, then finish with coriander.
Recipe notes
Tips
- Keep the broth at a gentle simmer rather than a rapid boil so the chicken stays tender and the broth remains clear.
- Cut the vegetables into larger pieces so they cook through without breaking up in the pot.
- If serving vulnerable groups, ensure the chicken is cooked until piping hot throughout with no pink at the bone.
Substitutions
- Replace chicken thighs with a whole chicken, jointed, and simmer for an extra 10 to 15 minutes until tender.
- Replace long-grain white rice with short-grain rice for a slightly thicker, more comforting broth.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan until piping hot; add a splash of chicken stock if it has thickened. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 bowls
- Total time: 1h 15min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
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