Cazuela de Pollo
HB-0432 · Hand-built original · Uruguayan
Meet Cazuela de Pollo, the kind of homely chicken stew that turns a simple supper into a celebration. Tender chicken, fresh garden vegetables and a gentle blend of warming spices simmer together into something deeply comforting and full of flavour. It is the sort of dish Uruguayan families bring out for gatherings large and small, and it could not be easier to make your own. One pot, plenty of welcome, and a taste of South America right at your table.
UruguayanMain Dishes1–2 servings1070 kcalGluten-freeDairy-freeEgg-freeHigh Fiber
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:1quantities adjust to match
Ingredients
- 17¾ oz chicken breast fillet, cut into bite-size pieces
- 1 onion, diced
- 1 bell pepper, diced
- 2 carrots, sliced
- 2 cloves garlic, chopped
- 14 oz tinned chopped tomatoes
- 2 cups chicken stock
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped, to garnish
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and pepper and cook for 4 to 5 minutes until softened.
- Add the garlic and paprika and cook for 30 seconds until fragrant.
- Add the chicken pieces, season with salt and pepper, and cook for 4 to 5 minutes, turning until lightly coloured on all sides.
- Stir in the carrots, tomatoes, and chicken stock and bring to a gentle boil.
- Reduce the heat, cover, and simmer for 25 to 30 minutes until the chicken is cooked through, the carrots are tender, and the sauce has thickened slightly.
- Taste and adjust the seasoning, scatter with parsley, and serve hot with rice or crusty bread.
Nutrition (per serving, where published)
1070 kcalCalories
124.9 gProtein
54.8 gCarbs
40.5 gFat
5.7 gSaturates
17.5 gFibre
14.4 gSugars
1098 mgSodium
366 mgCholesterol
3803 mgPotassium
175 mgCalcium
6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data