Chicken Casserole (cazuela De Pollo)
Chicken Casserole, known as Cazuela de Pollo in Venezuelan cuisine, is a comforting and flavorful dish that is perfect for family gatherings or weeknight dinners.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup frozen peas
- 1 cup corn kernels
- 2 tomatoes, chopped
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Season the chicken thighs with salt, pepper, cumin, and paprika.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside.
- In the same pot, add the chopped onion and cook until softened, about 3 minutes.
- Add the minced garlic, red and green bell peppers, and cook for another 5 minutes.
- Stir in the chopped tomatoes, frozen peas, and corn kernels.
- Return the browned chicken thighs to the pot and pour in the chicken broth.
- Bring the mixture to a simmer, then cover and cook for 45-50 minutes, or until the chicken is cooked through.
- Adjust the seasoning with salt and pepper, if needed.
- Serve the chicken casserole hot, accompanied by rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot or Dutch oven Cooking spoon Cutting board Knife Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the chicken casserole with a side of white rice and a fresh green salad.
Tips & tricks
Tips: For added flavor, you can sprinkle chopped fresh cilantro or parsley on top before serving.
Cost
$15