Chilean-Inspired Chicken Cazuela

This cazuela-inspired Chilean chicken soup brings November squash and potatoes together with corn and cilantro in a comforting, one-pot dinner.

This recipe may need another look before cooking.

It scored 7/10, below our 8/10 retry mark.

Remove and discard the skin from 1.5 lb bone-in chicken thighs. Season all over with 1 3/4 teaspoons extra fine sea salt and set aside while you prepare the vegetables. Wash your hands and clean the work surface.
Peel and seed enough winter squash to yield 12 oz; cut into 1 1/2-inch chunks. Scrub 8 oz potatoes and cut into 2-inch chunks. Dice 4 oz yellow onion, mince 2 garlic cloves, and chop 1/4 cup cilantro leaves and tender stems. Allow about 12 minutes for the preparation.
Heat 1 tablespoon canola oil in a large, heavy pot over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened without much browning.
Add the minced garlic, 1 teaspoon ground paprika, and 1/2 teaspoon dried oregano. Stir for 30 seconds, just until fragrant.
Add 3 cups low-sodium chicken broth and 1 cup water. Add the seasoned chicken, potatoes, and any chicken juices. Bring to a gentle simmer over medium-high heat, about 5 minutes. Partially cover, reduce the heat, and simmer gently for 12 minutes.
Add the prepared squash and 4 oz frozen sweet corn. Partially cover and simmer gently for another 18–22 minutes, until the vegetables are tender and the chicken reaches 175°F in the thickest part, away from the bone. Avoid vigorous stirring so the squash stays in generous pieces; the broth and chicken seasoning provide the soup's salt.
Divide the chicken and vegetables between two deep bowls, ladle the broth around them, and finish with the chopped cilantro.

Drink pairing: A chilled Sauvignon Blanc complements the cilantro and balances the sweet squash and corn.

Careme