 One typical dish of Chilean cazuela contains a piece of meat (it can be a piece of rib or several pieces of bones, in the case of beef, or a leg of chicken), a potato, a piece of pumpkin, and the stock obtained from boiling all of them together.These are sometimes complemented with cooked rice (in the stock), small-sized noodles, green beans, celery, sliced carrots, garlic, cabbage, among others.In summer the cazuela is accompanied by a piece of sweetcorn, cooked apart or in the same stock.