Cazuela de Gallina

Chicken Pot with Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


  1. 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.
  2. In a large Dutch oven or a deep 12-