Name: Complete Steps To Make Cazuela Recipes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Latin American
Ingredients: 2 lbs (900g) bone-in chicken thighs (or use boneless for quicker cooking); 2 tbsp olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 carrots, sliced; 1 large potato, diced; 1 cup butternut squash, cubed; 1 cup corn kernels (fresh or frozen); 1 tsp smoked paprika; 1 tsp ground cumin; ½ tsp dried oregano; ½ tsp ground turmeric (optional, for color); 1 bay leaf; 4 cups chicken broth; 1 cup crushed tomatoes; ½ cup coconut milk (substituting for creaminess instead of dairy); Salt and black pepper to taste; Fresh cilantro or parsley for garnish; Lime wedges for serving

Description

This hearty chicken and vegetable cazuela is a comforting Latin American stew packed with tender chicken, vibrant vegetables, and warm spices.

Slow-simmered in a rich, flavorful broth with a hint of coconut milk, it’s a wholesome and satisfying dish perfect for any season. Serve it with fresh cilantro and lime for a burst of freshness!

Ingredients

Scale

2 lbs (900g) bone-in chicken thighs (or use boneless for quicker cooking)
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 carrots, sliced
1 large potato, diced
1 cup butternut squash, cubed
1 cup corn kernels (fresh or frozen)
1 tsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
½ tsp ground turmeric (optional, for color)
1 bay leaf
4 cups chicken broth
1 cup crushed tomatoes
½ cup coconut milk (substituting for creaminess instead of dairy)
Salt and black pepper to taste
Fresh cilantro or parsley for garnish
Lime wedges for serving

Instructions

Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and black pepper. Sear on both sides until golden brown, about 4 minutes per side. Remove and set aside.
Sauté Aromatics: In the same pot, add onion and garlic. Cook until softened, about 3 minutes. Add bell peppers, carrots, and potatoes, stirring for another 3 minutes.
Add Spices & Liquids: Stir in paprika, cumin, oregano, turmeric, and bay leaf. Pour in crushed tomatoes and chicken broth, scraping up any browned bits.
Simmer the Cazuela: Return the chicken to the pot. Cover and let it simmer on low heat for 35–40 minutes until the chicken is tender.
Finish with Coconut Milk & Corn: Add corn and butternut squash, cooking for another 10 minutes until tender. Stir in coconut milk for a rich, creamy texture.
Serve: Remove the bay leaf and discard. Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Simmering
Cuisine: Latin American

Keywords: Cazuela Recipes