Cazuela de Ave con Chuchoca




In a large pan, heat up the oil and sauté the chicken (or turkey) until browned all sides. Season with salt and pepper.

Then add the onion, garlic, cumin and oregano, sauté for 5 minutes or until the onions are soft.

Add the chicken stock cubes, water and the winter squash. Simmer for 15 minutes.

Add the french style green beans, peas, potatoes, bell pepper, corncobs and fava beans. Simmer for 15 minutes.

Add slowly the Polenta mixing well until blended. Add the cilantro and stir well.

Simmer for 5 minutes more. Place in soup bowls and sprinkle with the jalapeño.