Recipe: One-Pot Chicken Cazuela (Chilean Stew) - Marla Meridith

Ingredients

• 1 lb chicken thighs (3-4 thighs)
• 2 tbsp olive oil
• 4-5 cups hot water, chicken or vegetable broth water
• 1 onion, peeled and cut vertically into eighths
• 1 tsp dry oregano
• 1 tsp ground cumin
• 8 small red, purple or white potatoes
• 2 carrots, peeled and cut across into 1 inch pieces
• 1 green bell pepper, seeded and cut into large pieces
• 1 stalk celery, chopped
• 1 sweet potato or 1 cup cubed pumpkin meat
• 2 ears corn, each cut into four rounds
• 1 cup green peas
• 2 tbsp chopped cilantro, plus extra for serving
• salt and pepper to taste
• rice for serving