South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cazuela de Ave
Chile's nourishing homestyle chicken soup — bone-in pieces simmered with pumpkin, potato, corn on the cob, and rice in a clean, golden broth.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
7 steps- 1
Place the chicken pieces in a large pot with the water, onion, and garlic, and bring to a boil, skimming off any foam that rises to the surface.
- 2
Reduce heat to low, cover partially, and simmer for 30 minutes, until the chicken is tender and the broth is flavorful.
- 3
Remove the onion and garlic pieces, then add the pumpkin, potatoes, carrot, and corn to the pot.
- 4
Simmer for 15 minutes, until the vegetables begin to soften.
- 5
Stir in the rice and continue simmering for another 12 to 15 minutes, until the rice and vegetables are fully tender.
- 6
Season generously with salt and pepper to taste.
- 7
Ladle into large bowls, making sure each serving gets a piece of chicken, pumpkin, potato, and corn, and garnish with chopped cilantro.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
82/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving415
Calories
44 g
Protein
11 g
Carbs
22 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cazuela de ave is a Chilean chicken stew built on a broth simmered with chicken, potato, squash, and corn, often with rice added directly to the pot as a starch component. It's a home-style dish meant to feed a family from one pot, with the vegetables cut in large, rustic pieces rather than diced small.
Listahan note
This version simmers the chicken pieces bone-in directly in the broth alongside the vegetables, since bone-in cuts release more flavor into the stock than boneless meat added at the same stage would.
Technique cues
- Browning the bone-in chicken pieces briefly before adding liquid builds a deeper base than simmering raw chicken straight in water.
- Cutting the squash and potato into large, rustic chunks keeps them from disintegrating during the stew's longer simmer.
- Adding rice partway through cooking, rather than at the very start, keeps it from overcooking and turning to mush by the time the stew finishes.
- Simmering corn on the cob pieces directly in the pot lets the broth pick up a mild sweetness from the cob itself.
Kitchen flow
- Parallel prep
- While Cazuela de Ave simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the chicken pieces. Plan around the boil; that's the slow part.
- Make-ahead
- Cazuela de Ave is a genuine make-ahead dish — it actually tastes better the next day once chicken pieces have had time to meld; make it a day early and reheat gently. Everything else is quick — the boil is the one step that takes real time.
- Leftover move
- Leftover Cazuela de Ave is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the chicken pieces. The boil step is what sets the pace here.
- Cleanup rhythm
- Let the pot for Cazuela de Ave soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the chicken pieces. The boil step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Chicken
Main protein or body
Purpose: Chicken gives Cazuela de Ave its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Squash
Flavor support
Purpose: Squash supports the balance of Cazuela de Ave and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Corn
Flavor support
Purpose: Corn supports the balance of Cazuela de Ave and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Serve each bowl with a piece of chicken, a corn segment, and a chunk of squash so every portion gets a bit of everything from the pot.
- Fresh cilantro stirred in at the end adds brightness that balances the stew's otherwise mellow, broth-forward flavor.
- Cazuela reheats well, though the rice continues to absorb liquid, so add extra broth when warming leftovers.
Ingredient swaps
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the chicken broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the chicken pieces.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the chicken pieces.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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