Chilean Chicken Cazuela with Potatoes and Corn

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant stew featuring chicken, corn, and potatoes in a rich broth, ideal for cozy family meals. This Chilean-inspired soup recipe, ready in about 65 minutes, pairs Chicken thighs, Potatoes, Corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 lbs Chicken thighs
• 2 medium Potatoes
• 1 cup Corn
• 1 medium Onion
• 2 medium Carrots
• 2 cloves Garlic
• 4 cups Chicken broth
• 1 medium Tomato
• 1/2 tsp Cumin
• 1/4 tsp Smoked paprika
• 2 Bay leaf
• 1 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Season 1.2 lbs chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown for 4-5 minutes per side.
2. Step 2: Add 1 medium chopped onion and 2 minced garlic cloves, cooking for 3 minutes until softened.
3. Step 3: Stir in 1/2 tsp cumin, 1/4 tsp smoked paprika, and 1 medium diced tomato, cooking for 2 minutes until tomato breaks down.
4. Step 4: Pour in 4 cups chicken broth, add 2 medium sliced carrots, 2 medium cubed potatoes, and 1 cup corn. Bring to a simmer.
5. Step 5: Add 2 bay leaves, cover, and simmer for 45 minutes until chicken is cooked through and vegetables are tender.
6. Step 6: Remove bay leaves, discard, and stir in 2 tbsp chopped cilantro. Adjust seasoning with salt and pepper if needed.