Cazuela de Ave

🛒 Ingredients

• Chicken thigh (bone-in, skin-on) 150 g · 220 kcal
• Potato 150 g · 116 kcal
• Corn on the cob 100 g · 86 kcal
• Carrot 60 g · 25 kcal
• Green beans 50 g · 15 kcal
• Onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Red bell pepper 40 g · 12 kcal
• Chicken broth (gluten-free) 200 g · 20 kcal
• Pumpkin or squash 80 g · 32 kcal
• White rice (uncooked) 20 g · 70 kcal
• Olive oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or 'olla de greda' (clay pot) over medium-high heat. Sear the chicken thighs on all sides until golden brown, then remove and set aside.
2. In the same pot, add onion, garlic, and red bell pepper. Sauté until softened, about 5-7 minutes.
3. Return the chicken to the pot. Add chicken broth, potatoes, carrots, and pumpkin/squash. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
4. After 30 minutes, add the corn on the cob, green beans, and uncooked rice to the pot. Continue to simmer, covered, for another 20-30 minutes, or until all vegetables are tender and rice is cooked.
5. Season with salt and pepper to taste. Ladle the Cazuela de Ave into bowls, ensuring each serving has a piece of chicken, a piece of corn, and a good mix of vegetables. Garnish with fresh cilantro before serving.