Chilean Chicken Cazuela with Potatoes and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stew featuring chicken, corn, and potatoes in a rich broth, ideal for cozy family meals. This chilean-inspired soups 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 45 min Serves 4 Chilean cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Chilean Chicken Cazuela with Potatoes and Corn take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilean Chicken Cazuela with Potatoes and Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Chilean Chicken Cazuela with Potatoes and Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilean Chicken Cazuela with Potatoes and Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chilean Chicken Cazuela with Potatoes and Corn?

Chilean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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