CAZUELA- CHILEAN CHICKEN STEW
This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.
Provided by darthlaurie
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
- Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
- Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.
CAZUELA DE VACA (BEEF AND PUMPKIN STEW)
This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.
Provided by damasio
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
- Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
- Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 34.6 g, Cholesterol 48.1 mg, Fat 10.6 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 3.8 g, Sodium 161.4 mg, Sugar 7.3 g
CAZUELA
I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. -Louise Schmid, Marshall, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender. , Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.
Nutrition Facts : Calories 416 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 968mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 8g fiber), Protein 23g protein.
CHILEAN CHICKEN STEW
This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
- Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
- Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.
ARGENTINE CHICKEN STEW (CAZUELA GAUCHO)
Here's a recipe for a Jewish dish which was originally designed to be cooked over a campfire. This stew is a dish typical of the cooking of a group of Jews who left Russia in the late nineteenth century to form an agricultural community in Argentina. Some of the early pioneers became gauchos and would have cooked this stew over a camp fire in a clay pot called a cazuela, from whic
Provided by Mirj2338
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat some oil in a Dutch oven.
- Dredge the chicken pieces in seasoned flour.
- Saute the chicken until golden brown on all sides.
- Remove chicken and set aside.
- If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
- Remove vegetables and set aside.
- Saute onions until limp and translucent.
- Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes.
- Return chicken and sauteed vegetables to the pan.
- Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
- Bring to a boil, cover, and reduce the heat to a simmer.
- Cook for 20 minutes and add barley and corn cob slices.
- Cover and continue cooking for 30 minutes.
- Add green beans and thawed peas and cook for 10 additional minutes.
- Beat the egg.
- Add a little of the hot liquid from the pan and beat the egg vigorously.
- Add the egg to the pot and stir.
- Cook for an additional 5 minutes.
- Taste the stew and correct the seasoning, if necessary.
- Serve the stew in soup plates or deep dinner plates with a rim.
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