StewsChileanMedium

Chilean Cazuela de Ave with Noodles

Name: Chilean Cazuela de Ave with Noodles
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Chilean
Ingredients: 2 lb (900 g) bone-in, skin-on chicken thighs and drumsticks, patted dry; 2 tbsp (30 ml) extra-virgin olive oil; 1 large (250 g) yellow onion, diced; 4 cloves (20 g) garlic cloves, minced; 4 cups (960 ml) low-sodium chicken broth; 1 lb (450 g) waxy potatoes (Yukon Gold or similar), peeled and cut into ¾-inch cubes; 12 oz (340 g) butternut squash or kabocha pumpkin, peeled, seeded, and cut into ¾-inch cubes; 1½ cups (200 g) frozen corn kernels; 2 cups (120 g) dried egg noodles; 1 cup (240 ml) whole milk; ½ tsp (2½ g) ground cumin; ½ tsp (1½ g) dried oregano; ¼ cup (10 g) fresh cilantro, chopped; to taste salt; to taste black pepper

From the MyKitchenBank Kitchen

A traditional Chilean chicken and vegetable stew simmered until tender, then finished with egg noodles for a complete, warming meal. Chunks of chicken, potato, pumpkin, and corn simmer in a savory broth enriched with milk and aromatic herbs, making this cazuela comfort food at its finest.

Prep: 25 min
Cook: 50 min
Total: 1 hr 15 min
Makes: 4 servings (about 10 cups total)

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Steps

Before you start

Pat chicken pieces dry so they brown evenly
Have all ingredients prepped and within arm's reach before you begin simmering
If using a ceramic cazuela, check that it's oven-safe or use a large heavy pot instead

1
Brown the chickenOven 375°F / 190°C
- Heat the olive oil in a large heavy pot or cazuela over medium-high heat (375°F/190°C) until shimmering.
- Working in two batches to avoid crowding, add the chicken pieces skin-side down and brown for 4–5 minutes until golden, then flip and brown the other side for 3–4 minutes.
- Transfer to a plate.
- The chicken does not need to be cooked through yet.
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Ready when: Skin is golden brown on both sides
Tip: Pat the chicken dry before browning; moisture will prevent proper browning and create steam instead of a flavorful crust.
2
Build the aromatic base
- Reduce heat to medium.
- Add the diced onion to the pot and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the cumin and oregano and cook for 30 seconds to bloom the spices.
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Ready when: Garlic is fragrant and spices smell toasted
Tip: Blooming the spices in oil releases their essential oils, giving the broth deeper, richer flavor.
3
Add broth and return chicken
- Pour the chicken broth into the pot, scraping the bottom with a wooden spoon to lift any browned bits.
- Return the browned chicken pieces to the pot, nestling them into the liquid.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low and maintain a gentle simmer (small bubbles breaking the surface).
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Ready when: Broth is simmering gently; small bubbles break the surface regularly
Tip: Do not boil vigorously—gentle simmering keeps the meat tender and the broth clear.
4
Add potatoes and pumpkin
- Add the cubed potatoes and pumpkin to the pot.
- Stir gently to combine.
- Simmer uncovered for 20 minutes, stirring occasionally, until the potatoes and pumpkin are just tender but not falling apart.
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Ready when: Potatoes and pumpkin are fork-tender but hold their shape
Tip: Don't stir too frequently—gentle, occasional stirring prevents the vegetables from breaking apart.
5
Add corn and noodles
- Stir in the frozen corn kernels and bring the pot back to a gentle simmer.
- Add the egg noodles directly to the simmering broth and stir to separate them.
- Continue simmering for 7–9 minutes, stirring occasionally, until the noodles are tender but not mushy.
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Ready when: Noodles are tender and taste cooked through; no hard center when bitten
Tip: Stir the noodles as they cook so they don't clump together, and check them a minute or two before the timer to catch them at al dente.
6
Stir in milk and finish
- Pour the whole milk into the cazuela and stir gently to combine.
- Heat through for 2–3 minutes over medium-low heat until steaming but not boiling.
- Taste and season with salt and black pepper to your preference.
- Stir in the fresh chopped cilantro just before serving.
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Ready when: Milk is fully integrated and the cazuela is steaming; chicken reaches 165°F (74°C) internally
Tip: Add the milk at the end and keep heat low to prevent curdling. Cilantro added just before serving keeps its bright, fresh color and flavor.

Good to know

Tips

For deeper flavor, brown the chicken in batches without moving it—resist the urge to flip it early. A good brown crust adds richness to the broth.
If your pot doesn't have a heavy bottom, the vegetables may stick or scorch; stir gently but regularly, especially once noodles are added.
Cazuela de ave is often finished with a splash of white wine or sherry added with the broth for extra depth, though this is optional.
This dish reheats beautifully on the stovetop but is best eaten the day it is made; serve with crusty bread to soak up the rich, milky broth.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the noodles have absorbed too much liquid. Do not freeze—the noodles become mushy when thawed. Best served fresh or within 1 day for optimal noodle texture.

Substitutions

butternut squash or kabocha pumpkin → zucchini, acorn squash, or yellow squash. Use the same weight. These soften quickly, so reduce simmering time for potatoes and squash to 15–18 minutes to prevent them from breaking down.
dried egg noodles → small pasta shapes like ditalini, elbow, or small shells. Use the same weight and follow the same cooking time; these shapes work beautifully in cazuelas and hold up well in broth.
whole milk → heavy cream, evaporated milk, or half-and-half. Use the same volume. Cream will make the cazuela richer; evaporated milk is more traditional in Latin American cooking.
fresh cilantro → fresh parsley or a squeeze of lime juice. Parsley is milder; lime juice adds brightness without the distinctive cilantro flavor.