Receta de cazuela de pollo

La mejor receta de Cazuela de Pollo

En Chile, el término cazuela es también sinónimo de cacerola u olla profunda de dos asas, pero la preparación llamada cazuela es un nombre común en América para platos que llevan una gran cantidad de ingredientes (carnes, aves, algas y verduras) hervidos en un caldo.

Generalmente, en Chile la cazuela se espesa ligeramente agregando chuchoca, nueces molidas, arroz o fideos. Para algunos sus orígenes están en los “corri” o sopas del pueblo mapuche y otros defiende la teoría que la cazuela proviene de la olla podrida o el puchero español.

Receta de Cazuela de Pollo

3 de 25 votos
Categoría: platos principalesCocina: ChilenaDificultad: Intermedio
Platos

6

platos
Tiempo de preparación

1

hour 
Calorias

343

kcal

¡Te traemos la mejor y más fácil receta de cazuela de pollo! ¿Quieres sorprender a tus invitados? Entonces manos a la obra.

Ingredientes

  • 1 pollo grande, trozado en 6 presas

  • 2 cucharadas de aceite vegetal

  • ½ cucharadita de ají color

  • 1 cebolla grande, picada

  • 1 zanahoria grande, pelada y en tiras finas

  • 1 pimentón rojo, sin semillas y en tiras finas

  • Hierbas: tomillo, orégano, laurel

  • 10 tazas de agua hirviendo

  • 6 papas medianas, peladas

  • 2 cucharadas de polenta o chuchoca

  • 2 mazorcas de choclo, cada una en 3 trozos

  • 500 gramos de zapallo, en 6 trozos

  • 1 taza de porotos verdes en tiras

  • Perejil picado fino

  • Sal y pimienta

Instrucciones

  • En una olla grande, a fuego medio, dorar las presas de pollo en aceite y ají color. Agregar la cebolla, zanahoria, pimentón y hierbas; saltear 5 minutos. Verter el agua hirviendo y sazonar con sal y pimienta; tapar y cocinar a fuego muy bajo por 2-3 horas o hasta que el pollo esté blando.
  • Agregar las papas, polenta o chuchoca, choclo y zapallo y cocinar a fuego bajo, revolviendo ocasionalmente, 20 minutos más.
  • Antes de servir, agregar los porotos verdes y cocinar hasta que estén suaves pero firmes. Dividir el pollo y verduras equitativamente en platos soperos o recipientes y cubrir con el caldo caliente. Espolvorear con perejil y servir de inmediato.

Video

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