Chicken Cazuela

This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.

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1 small chicken
1 tomato, chopped
1 onion, chopped
1 tsp. basil
1 tsp. marjoram
1/2 tsp. oregano
10 cups of water
1 cup vegetable oil
1 clove garlic
1/2 cup chopped onions
1/2 cup diced carrots
1/2 cup fresh string beans (cut thinly)
1/2 cup fresh peas
1/2 cup diced celery
1/2 cup shredded cabbage
2 bay leaves
1/2 tsp. black pepper
1 rocoto chile, seeds and stems removed, grated
salt to taste
sliced oranges for garnish


Cut the chicken into small pieces. In a large pan, place the gizzard, legs, and the carcass of the chicken and add the tomato, onion, tomato, basil, marjoram, oregano and the water and boil gently for about 1/2 hour.

Heat the oil in a skillet, and when it is hot, fry the garlic and onion (remove the garlic when brown), add the pieces of chicken and brown, then add the remaining ingredients and cook gently for about 10 minutes. Strain the stock, add 2 cups of it to the stew, and simmer until the vegetables and chicken are done, about 15 minutes. Serve very hot with sliced oranges in each soup bowl.

Yields 10-12 servings.

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