Cazuela de Ave (Dairy & Nut-Free)

Ingredients

• 2 lbs Chicken pieces
• 2 medium Potatoes
• 1 cup Pumpkin
• 2 ears Corn on the cob
• 1/2 cup Rice
• 1 medium Carrot
• 1 medium Onion
• 2 stalks Celery
• 2 cloves Garlic
• 8 cups Chicken broth
• 1/4 cup Fresh cilantro
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Instructions

1. 1Place the 2 lbs of chicken pieces in a large, heavy-bottomed pot. Add the 2 medium potatoes, 1 cup of pumpkin, 2 ears of corn on the cob, 1/2 cup of rice, 1 medium carrot, 1 medium onion, 2 stalks of celery, and 2 cloves of garlic to the pot.
2. 2Pour the 8 cups of chicken broth into the pot. Turn the heat to high and bring the liquid to a rolling boil.
3. 3Once boiling, immediately reduce the heat to low. Cover the pot and let it simmer gently for 45 to 60 minutes. The chicken is cooked through when it is no longer pink inside and reaches an internal temperature of 165°F (74°C). The vegetables should be tender when pierced with a fork.
4. 4Carefully remove the 2 ears of corn from the pot and set them aside to cool slightly. Once cool enough to handle, cut the kernels off the cob and discard the cobs. Return the corn kernels to the pot.
5. 5Stir the 1/4 cup of fresh cilantro into the soup.
6. 6Season the soup with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir well to combine.

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