Ingredients:

• 4 chicken thighs (with skin and bone)
• 4 cups of chicken broth (preferably homemade)
• 2 large potatoes, peeled and cut into pieces
• 2 carrots, peeled and cut into thick slices
• 1 large onion, cut into wedges
• 1/2 cup of brown rice
• 1/2 cup of green beans (string beans), cut into pieces
• 1/2 cup of zucchini (courgette), cut into slices
• 1/2 cup of corn (maize), kernels removed
• 1 stalk of celery, cut into pieces
• 1 bay leaf
• 2 garlic cloves, chopped
• Salt and pepper to taste
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. In a large pot, heat some olive oil over medium-high heat. Add the chicken thighs and brown them on both sides until golden.
2. Add the chopped onion and chopped garlic to the pot and cook until fragrant.
3. Pour the chicken broth into the pot and add the bay leaf. Bring to a boil, then reduce the heat to medium-low. Cover the pot and cook for about 20 minutes.
4. Add the potatoes, carrots, brown rice, green beans, zucchini, corn, and celery to the pot. Stir well with the broth and other vegetables.
5. Continue cooking over low heat for another 20-25 minutes, or until the vegetables are tender and the chicken is fully cooked.
6. Taste and adjust the seasoning with salt and pepper to your liking.
7. Once everything is cooked, remove the bay leaf and serve the casserole hot.
8. Optionally, sprinkle some chopped fresh parsley over the casserole before serving for decoration.
9. Enjoy this traditional and comforting Chilean casserole, filled with authentic flavors and essential nutrients!

Chicken casserole is a classic Chilean dish enjoyed throughout the country, especially during the colder months. I hope this recipe lets you experience a bit of Chile’s rich gastronomy!