Poultry and Vegetable Stew (Cazuela de Ave con Chuchoca)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (3 to 4-lb) chicken, rinsed, patted dry, and cut into 8 pieces, or 3 pounds turkey breast and/or dark meat, cut into 1-inch-thick pieces 2-1/2 quarts cold water 1 tablespoon salt, or to taste
2 tablespoons vegetable oil freshly ground black pepper, to taste 1 large onion, cut into 8 pieces
2 cloves garlic, minced 3/4 teaspoon ground cumin 1-1/2 teaspoon dried oregano
1 pound pumpkin, cut into 1-inch cubes 1 cup fresh or frozen green beans 1 cup fresh or frozen green peas
6 medium potatoes, peeled 1/2 red bell pepper, cut into 1-inch strips 2 ears fresh or frozen corn, each ear cut into 3 pieces
3/4 cup fresh or frozen fava beans, optional 3/4 cup instant polenta or chuchoca 1/2 cup finely minced fresh parsley, fresh cilantro and/or scallions
2 serrano or jalapeno chiles



1 Place the chicken in a large soup pot. Add the water and salt, and bring to a boil over high heat. Reduce the heat to a simmer, and cook 15 minutes. Skim the surface of the broth to remove any foam and fat. Using a slotted spoon, take out the chicken; pat the pieces dry with a paper towel. Reserve the broth.
2 Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Season with salt and black pepper. Add the onion, garlic, cumin, and oregano; cook, stirring, 3 minutes more. Transfer the chicken mixture to the reserved broth. Add the pumpkin and simmer covered over low heat, 15 minutes.
3 Add all the remaining vegetables, and simmer covered until all the vegetables are soft but still holding their shape, 20 minutes more. Season with salt and black pepper.
4 Skim off any fat that has risen to the surface. Stir in the polenta and half of the parsley. Simmer, stirring occasionally, until the broth thickens slightly, 5 to 7 minutes.
5 Split the chiles open, remove the seeds, and cut into strips. Divide the chicken and vegetables evenly into deep soup plates, and cover with the flavorful broth. Serve at once. Pass the remaining parsley at the table. Serve the chile peppers on the side with some salt for dippings.

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