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Cazuela

A rich and hearty Latin American dish perfect for sharing with loved ones.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: Latin American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper chopped
  • 1 pound chicken thighs diced
  • 1 can 14 oz diced tomatoes
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 lime juiced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving dishes

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, garlic, and bell pepper. Sauté until softened.
  3. Stir in the diced chicken thighs and cook until no longer pink.
  4. Add the diced tomatoes and chicken broth, stirring to combine.
  5. Stir in the cumin, smoked paprika, and chili powder.
  6. Once boiling, add the black beans and corn, and mix well.
  7. Reduce the heat to low and let it simmer for about 30 minutes.
  8. Stir in lime juice and season with salt and pepper to taste before serving.

Notes

Great for meal prep and leftovers. Serve with warm corn tortillas.