CAZUELA DE AVE

INGREDIENTS

• 1 whole free-range chicken (4 1/2 pounds or 2 kilograms), cut into 8 pieces
• 6 cloves garlic, smashed and divided
• 3 tablespoons long-grain rice
• 2 tablespoons olive oil
• 2 leeks, chopped coarsely (substitute 1 large onion)

INGREDIENTS 2

• 6 carrots, peeled and coarsely chopped
• 6 large potatoes, peeled
• 2 teaspoons sea salt
• 6-8 whole black peppercorns
• 1 cup green beans, sliced finely

INDREDIENTS 3

• 6 pieces of corn-on-the-cob, about 6.5cm/2.5 inches long
• 6 medium chunks fresh pumpkin (optional)
• Bouquet Garni: A few springs of fresh oregano and parsley, tied together with kitchen string
• For garnish: ½ cup fresh cilantro and parsley, finely chopped

Put chicken in large pot, then add water and salt and boil it. Keep broth after done. Then fry the chicken, season it, cut up the vegetables and add everything to broth and wala food.

Information

It is an every day dinner dish, meaning that you could have it any night of the week.

WEBSITES USED

• http://eatwineblog.com/2009/08/07/quintessential-chilean-chicken-stew-cazue...
• http://www.southamerica.cl/Chile/Food.htm
• http://www.familycookbookproject.com/recipe/594054/chilean-cazuela-de-ave.h...