Cazuela

Ingrédients14

• chicken pieces, bone-in1.2 kg
• onion1
• garlic3 cloves
• carrot1
• potatoes4
• pumpkin400 g
• corn on the cob2
• green beans150 g
• long-grain rice80 g
• beef or chicken stock1.5 L
• cumin1 tsp
• dried oregano1 tsp
• saltto taste
• fresh cilantroa small handful

Préparation

1. Cut the onion into wedges, the carrot into thick chunks, the potatoes into large pieces, the pumpkin into wedges, and the corn into short lengths. Trim the green beans.
2. Put the chicken, onion, garlic, cumin, oregano, and stock in a large pot. Bring to a boil, skim the foam, then simmer covered for about 25 minutes.
3. Add the carrot, potatoes, and pumpkin. Simmer until they begin to soften, about 15 minutes.
4. Add the corn, green beans, and rice. Season with salt and simmer until the rice and vegetables are tender and the chicken is cooked through, about 20 minutes.
5. Taste the broth and adjust the salt. Ladle into deep bowls so each serving has chicken, vegetables, rice, and broth.
6. Scatter chopped cilantro over each bowl and serve hot.