Cazuela de Ave (Gluten-Free)

Ingredients

• 1.5 lbs Chicken Pieces
• 1 cup Diced Carrot
• 1 cup Diced Potato
• 1 cup Diced Pumpkin or Squash
• 2 ears Corn on the Cob
• 1/2 cup Long Grain Rice
• 1/2 medium Diced Onion
• 8 cups Chicken Broth
• 1/4 cup Fresh Cilantro
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Olive Oil
• 1 tbsp Tapioca Starch

Instructions

1. 1Heat the 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1.5 lbs of chicken pieces and brown them on all sides, which should take about 5-7 minutes.
2. 2Add the 1/2 medium diced onion to the pot and cook, stirring occasionally, until it softens, about 5 minutes. Pour in the 8 cups of chicken broth and bring the mixture to a boil. Use a spoon to skim off any foam that rises to the surface.
3. 3Add the 1 cup diced carrot, 1 cup diced potato, and 1 cup diced pumpkin or squash to the pot. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the vegetables begin to soften.
4. 4Add the 2 ears of corn on the cob and the 1/2 cup long grain rice to the pot. Continue to simmer, covered, for another 20-25 minutes, or until the rice is fully cooked and tender, and the vegetables are easily pierced with a fork.
5. 5Carefully remove the chicken pieces from the pot and place them on a cutting board. Once cool enough to handle, shred the meat from the bones using two forks. Return the shredded chicken meat to the pot.
6. 6In a small bowl, mix the 1 tablespoon of tapioca starch with 2 tablespoons of cold water until smooth, creating a slurry. Pour this slurry into the simmering soup while stirring constantly. Continue to stir and simmer for 1-2 minutes, or until the soup thickens slightly.
7. 7Stir in the 1/4 cup fresh cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and add more salt or pepper if needed.
8. 8Serve the Cazuela de Ave hot.

Substitutions

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