Cazuela is a traditional dish that is part of the cuisine in several Latin American countries, standing out for its versatility and comforting flavor. This type of stew is usually prepared with different ingredients depending on the region, but always maintaining the essence of a simple and nutritious preparation. In countries like Chile and Argentina, cazuela is known as a type of homemade soup or stew that typically includes meats, vegetables, and aromatic herbs, ideal for cold days.
The use of chicken and zucchini in cazuela is very common, as they are accessible and healthy ingredients that add texture and freshness to the dish. In Mexico, a similar preparation can be found under names like "caldo de pollo con verduras" (chicken vegetable soup), while in Peru, although the name changes, this type of ingredient combination is also used for family dishes. Rosemary, on the other hand, is an herb that provides a characteristic aroma, highly valued in Mediterranean cuisine and adopted in various Latin American recipes to give the stew a special touch.
How to prepare Chicken Cazuela with Yellow Zucchini and Rosemary
Preheat the oven to 450 degrees.
Season the chicken with salt, cayenne pepper, and a pinch of sugar.
Heat 2 tablespoons of olive oil in a large roasting pan over high heat.
Add the chicken pieces, skin side down, and sauté until golden brown, approximately 4 to 6 minutes.
Flip them over and add the garlic, the slices of squash and zucchini, the bay leaf, rosemary, lime zest, and salt.
Drizzle 1 tablespoon of olive oil over the cazuela and mix carefully.
Place the pan in the oven and roast for 15 to 20 minutes, mixing 2 or 3 times.
Place the tomato slices in a bowl.
Season with salt, a pinch of cayenne pepper, and sugar.
Mix them with 1 tablespoon of olive oil and the lime juice and spread them over the chicken and squash cazuela.
Cook for 5 to 7 minutes more.
Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter and keep warm.
Add chicken broth or water to the pan juices and cook over medium heat for 3 to 4 minutes.
Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
Place the chicken on a platter.
Distribute the vegetables over them.
Serve the sauce evenly over the hot dish.
