Cazuela De Elsa Recipe
- 2 medium carrots, peeled, halved lengthwise, and cut across into 2-inch (5-cm) lengths
- 1 medium yellow onion, cut into 1-inch (2.5-cm) wedges
- 1 medium sweet potato, peeled and cut across into ¼-inch (.5-cm) slices
- One 2½ to 3-pound (1.1-to 1.4-kg) chicken, cut into 14 serving pieces ; wing tips and backs reserved for stock)
- 6 medium cloves garlic, smashed and peeled
- 4 teaspoons kosher salt, or to taste
- 1 large green bell pepper, cored, seeded, deribbed, and cut into 2-inch (5-cm) pieces
- 1 medium tomato, cored and cut in 2-inch (5-cm) chunks
- 2 ears corn, shucked, silk removed, and cut across into 2-inch (5-cm) rounds
- ¼ cup (10 g) finely chopped cilantro
- Freshly ground black pepper, to taste
- In a tall narrow stockpot, bring the carrots, onion, sweet potato, chicken, garlic, salt, and 5 cups (1.25 l) water to a boil. Lower the heat and simmer for 15 minutes. Stir in the bell pepper, tomato, and corn. Cover. Bring to a boil. Lower the heat and simmer, partially covered, for 5 minutes.
- Stir in the cilantro and pepper. Simmer for 2 more minutes.
