Cazuela de Elsa

• 1/2 pound carrots (about 2 small), trimmed, scraped, halved lengthwise and cut into 2-inch lengths
• 1/4 pound yellow onions (1 medium-size), peeled and cut into 1-inch wedges
• 1/2 pound sweet potatoes (2 small), peeled and sliced 1/4-inch thick
• 1 chicken, 2 1/2 pounds, cut into serving pieces
• 6 cloves garlic, peeled and smashed
• 1 tablespoon kosher salt
• 2 1/2 cups water
• 13 pound tomatoes (2 medium-size), cored and cut into 2-inch cubes
• 1 large green bell pepper, stemmed, seeded, deribbed and cut into 2-inch pieces
• 2 ears fresh corn, shucked and cut across into 2-inch-wide rounds
• 1/4 cup (packed) fresh coriander leaves, minced
• Freshly ground black pepper

1. In a glass or ceramic dish (14 by 11 by 2 inches), combine carrots, onions and sweet potatoes.
2. Cover tightly with microwave plastic wrap.
3. Cook at 100 percent 5 minutes.
4. Uncover carefully.
5. Add chicken, garlic, salt and water.
6. Arrange chicken pieces so they do not touch.
7. Cover tightly with microwave plastic wrap.
8. Cook at 100 percent 10 minutes.
9. Uncover carefully and stir, pushing chicken pieces from center of dish toward the outside, and pieces from the outside toward the center.
10. Turn each piece over.
11. Scatter tomatoes, green pepper, corn and coriander over chicken.
12. Cover tightly and cook at 100 percent 7 minutes.
13. Uncover and season to taste with peppe

carrots, yellow onions, sweet potatoes, chicken, garlic, kosher salt, water, tomatoes, green bell pepper, corn, fresh coriander leaves, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4364 (may not work)