Cazuela de Ave with a Twist

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons olive oil (30 ml) 2 tablespoons olive oil (30 ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup corn kernels (150 g) 1 cup corn kernels (150 g)
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 4 cups chicken broth (950 ml) 4 cups chicken broth (950 ml)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 45g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Add the carrots, potatoes, corn, red bell pepper, and green bell pepper to the pot. Stir well to combine.
4. 4.
   Pour in the chicken broth and add the paprika, cumin, dried oregano, salt, and pepper. Stir to evenly distribute the spices.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Cazuela de Ave with a Twist hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces to reduce the fat content of the dish.
• Corn — If fresh corn is not available, you can use frozen corn kernels as a substitute.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamier texture in the stew.
• Bell peppers — Feel free to use a combination of different colored bell peppers for a visually appealing dish.
• Fresh parsley — Add the chopped parsley just before serving to preserve its vibrant color and fresh flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• Serve the Cazuela de Ave with a side of crusty bread to soak up the flavorful broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• Feel free to customize the vegetables based on your preferences or seasonal availability.
• To add a tangy twist, squeeze some fresh lemon juice over the stew just before serving.

Serving advice

Serve the Cazuela de Ave with a Twist in deep bowls, allowing the aromatic broth to surround the tender chicken and vegetables. Garnish with a sprinkle of fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the chicken pieces on top of the stew and place the colorful vegetables around them. Drizzle a little olive oil over the dish for a glossy finish.