Name: Cazuela de Gallina (Chicken Pot with Vegetables)
Yield: Serves 8
Cuisine: United States
Ingredients: 1 large carrot, trimmed, peeled, and thinly sliced (½ cup/85 g); 3 tbsp. canola or other neutral oil; 12 petite Peruvian yellow potatoes or fingerling potatoes, halved lengthwise; 2 ears yellow corn, husks and silk removed and cut crosswise into wheels 1 in/2.5 cm thick; 4 tsp. kosher or fine sea salt; 1 medium red onion, 10 oz/280 g, diced; 1 red bell pepper, 6 oz/170 g, seeded and diced; 2 tbsp. minced garlic; 3 lb/1.4 kg. chicken thighs; 1 cup/200 g long-grain white rice; 10 oz/280 g butternut squash, peeled and cut into ¾-in/2-cm dice; 1 tsp. ground turmeric; 8 oz/225 g daikon radish, peeled and diced (about 1½ cups/200 g); ½ cup/120 ml Salsa Criolla; 1 small leek, about 3½ oz/100 g, white and light green part only, thinly sliced; 1 tbsp. peeled and finely minced fresh ginger; 1 celery rib, thinly sliced (½ cup/55 g); 2½ qt/2.4 L water; 1 cup/140 g frozen green peas, partially thawed

Preparation info

Serves
8

Difficulty
Complex

Appears in

Roots

By Diane Morgan

Published 2012

About

Filled with vegetables, Peruvian potatoes, rice, and corn, this restorative stew comes from the region of Tacna, in the far south of Peru. While the traditional recipe would use a whole hen, I chose bone-in chicken thighs. The dark meat delivers rich flavors and a succulent texture. If you prefer, you can cut up a whole chicken.

Ingredients

3 lb/1.4 kg. chicken thighs
4 tsp. kosher o

Method

Remove any excess lumps of fat and trim any dangling skin from the chicken thighs. Pat dry. Season on both sides with 2 tsp. of the salt. Set aside on a plate.
In a large Dutch oven or a deep 12-