Cazuela de Ave (Chilean Chicken Soup)

Ingredients

• 2 lb Chicken pieces (bone-in, skin-on)
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 medium Potatoes
• 1 cup Pumpkin
• 2 pieces Corn on the cob
• 1/2 cup Rice
• 1/4 cup Cilantro
• 8 cups Chicken broth
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Olive oil

Instructions

1. 1Heat the 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 lb chicken pieces and brown them on all sides, about 5-7 minutes total.
2. 2Add the 1 medium onion, 2 medium carrots, and 2 stalks celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. 3Pour in the 8 cups of chicken broth. Increase the heat to high and bring the liquid to a rolling boil, then immediately reduce the heat to low.
4. 4Add the 2 medium potatoes, cut into 1-inch cubes, and the 1 cup of pumpkin, cut into 1-inch pieces, to the pot. Cover the pot and let it simmer gently for 30 minutes, or until the potatoes and pumpkin are beginning to soften.
5. 5Add the 2 pieces of corn on the cob and the 1/2 cup of rice to the pot. Continue to simmer, covered, for another 30-35 minutes, or until the rice is fully cooked and tender, and the vegetables are easily pierced with a fork.
6. 6Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro.
7. 7Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and add more salt and pepper if needed.
8. 8Serve the Cazuela de Ave hot.

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