Cazuela de Elsa
Updated Oct. 10, 2023
- Total Time
- 42 minutes
- Prep Time
- 20 minutes
- Cook Time
- 22 minutes
- Rating
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Ingredients
- ½pound carrots (about 2 small), trimmed, scraped, halved lengthwise and cut into 2-inch lengths
- ¼pound yellow onions (1 medium-size), peeled and cut into 1-inch wedges
- ½pound sweet potatoes (2 small), peeled and sliced ¼-inch thick
- 1chicken, 2½ pounds, cut into serving pieces
- 6cloves garlic, peeled and smashed
- 1tablespoon kosher salt
- 2½cups water
- ⅓pound tomatoes (2 medium-size), cored and cut into 2-inch cubes
- 1large green bell pepper, stemmed, seeded, deribbed and cut into 2-inch pieces
- 2ears fresh corn, shucked and cut across into 2-inch-wide rounds
- ¼cup (packed) fresh coriander leaves, minced
- Freshly ground black pepper
Nutritional analysis per serving (6 servings)
379 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 27 grams protein; 1092 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a glass or ceramic dish (14 by 11 by 2 inches), combine carrots, onions and sweet potatoes. Cover tightly with microwave plastic wrap. Cook at 100 percent 5 minutes.
- Step 2
Uncover carefully. Add chicken, garlic, salt and water. Arrange chicken pieces so they do not touch. Cover tightly with microwave plastic wrap. Cook at 100 percent 10 minutes.
- Step 3
Uncover carefully and stir, pushing chicken pieces from center of dish toward the outside, and pieces from the outside toward the center. Turn each piece over.
- Step 4
Scatter tomatoes, green pepper, corn and coriander over chicken. Cover tightly and cook at 100 percent 7 minutes. Uncover and season to taste with peppe
Private Notes