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Easy Cazuela Recipe - You Totally Got This - Quick and Easy Dinner Recipes

Easy Cazuela Recipe

  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 2 serves 1x

Description

Cazuela is South Americas best kept secret. A rice based soup with chicken and vegetables, that is hearty and seriously delicious. And now, thanks to this quick and easy recipe, it’s the perfect weeknight meal.


Ingredients

Scale
  • 2 cups chicken stock
  • 1 cup water
  • 1 large chicken breast (350 grams)
  • 1 tsp paprika
  • 1 tsp dried coriander
  • 1 tsp dried oregano
  • 1 medium potato
  • 200g pumpkin (2 large chunks)
  • 1 cob corn
  • 100g green beans
  • 2 tbs fresh parsley
  • 2 tbs fresh coriander
  • salt & pepper for seasoning
  • 1 pack microwave rice
  • bread (regular or gluten free) to serve – optional, but yum!

Instructions

  • Pour the stock and water into a large saucepan, add paprika, coriander, oregano and pepper, and then bring the stock to boil.
  • Meanwhile, butterfly the chicken fillet, cut into 4 pieces and sprinkle the chicken with salt on both sides. Roughly cut the potato into quarters leaving the skin on.
  • When the stock has boiled add the chicken and potato to the saucepan. Bring the stock back to the boil and then reduce the heat. Simmer for 10 minutes.
  • While the chicken and potato are cooking cut 2 large pieces of pumpkin, remove the husk from the corn and cut the cob in half, and remove the ends from the green beans then slice them length ways.
  • After 10 minutes, add the corn and pumpkin to the saucepan and continue to simmer for another 5 minutes then add the green beans. Cook for another 5 minutes or until the vegetables are tender. You may need to give the veggies a bit of a stir to make sure they are immersed in the stock.
  • In the last 5 minutes, cook the rice in the microwave according to packet directions, and chop the parsley and coriander.
  • Divide the rice between 2 bowls. Use a slotted spoon to remove equal portions of the chicken, potato, pumpkin, corn and beans into each bowl, then pour over stock. Sprinkle with fresh parsley and coriander
  • Serve with a slice of fresh bread.

Notes

 

  • Cazuela is a great way to use up leftover veggies, like carrots and zucchini. If it’s looking sad, throw it in!
  • Not a fan of chicken? Traditional Cazuela is made with all kinds of meat, so why not try beef, pork or lamb.
  • Can’t be faffed slicing the beans? That’s okay just throw them in whole with the pumpkin and corn to give them enough time to cook through.

 

GOOD RECIPES

 

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