RECIPE: THE NATIONAL DISH OF CHILE - CAZUELA DE AVE
Steps:
- If you bought a chicken with the skin on, first you must take a knife, skin it and trim off any excess of fat. This will save you from needing to remove the fat from your chicken stock later on.
- Add the skinned chicken pieces and 3 litres of water to a large stock pot.
- Turn the burner on low to medium heat and cover the chicken and water with a lid. Cook the chicken for about 30-40 minutes, keeping an eye on it to make sure it doesn't come to a hard boil. If it starts to boil, move the lid slightly to the side of the pot. Keep the lid on, entirely or partially, during the entire process.
- While the chicken is cooking, peel and chop the carrots, onion, garlic, coriander, squash and potatoes.
- Once the chicken is close to being done, around 30 minutes, you should have a nice chicken stock in the pot. Add all chopped carrots, chopped onion, minced garlic cloves, a small pinch of chopped coriander, salt, pepper and a pinch of paprika (if you desire) into the pot with the chicken and stock. Crumble your cube of chicken bouillon into the pot.
- There is no need to stir anything at any time. Just make sure that all of your ingredients are completely submerged into the chicken stock.
- After about 8 minutes, the carrots should start to soften. This can be tested by piercing one with a knife or fork. If it enters the carrot easily, it is ready.
- Now add the chopped squash and potatoes. Again, make sure that they are submerged into the stock but don't stir. Now is also a good time to do a little taste test of the chicken stock to check if more salt or pepper is needed.
- Cut the corncobs into 5-6 cm long chunks
- After 8-10 minutes, test the squash and potatoes with a knife or fork. If they are starting to get soft, it is time to add the rice and pieces of corncob.
- The rice and corn should take approximately 10 to 15 minutes. The rice should be soft.
- To serve, put one chicken quarter into each bowl. Add to that some vegetables and rice, then ladle some of that delicious broth overtop it all. Garnish with a pinch of coriander. For a traditional food experience, serve them up in clay pots like the Chileans do!
CHILEAN CAZUELA
Steps:
- First cut the meat into six portions. Then pre-heat the vegetable oil in a large pot. Braise the meat for three minutes on each side, and add the onion, seasonings, salt and pepper. Mix well and cook for five minutes.
- When ready, place the potatoes, carrots, celery and pumpkin in the pot. Completely cover the contents with boiling water-about five or six cups and cook for ten minutes. Next incorporate the rice and corn; let simmer for eight minutes. Finally, mix-in the green beans and cook for three more minutes.
- Sample the stew and adjust the seasoning as necessary. Serve hot with one piece of meat, one potato, one piece of pumpkin and a portion of corn in each dish of stew.
- To garnish, sprinkle a little cilantro over each serving.
Nutrition Facts : ServingSize 1 Serving
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.
CHILEAN CAZUELA RECIPE
Provided by Travel Food Atlas
Time 55m
Number Of Ingredients 15
Steps:
- Cut the meat into 6 portions.
- Heat 1 tablespoon of vegetable in a large pot over medium-high heat.
- Put salt and pepper on each side of the meat and then cook it for 3 minutes per side or until the meat turns brown. Remove and transfer the meat to a plate once done.
- Saute the onion, carrots, cumin, oregano, paprika, salt, and pepper for 3 minutes.
- Add the meat into the pot again, then add the potatoes, corn and rice.
- Pour about 2 litres of hot water to cover everything.
- Stir it a couple of times, then cover it to cook over medium heat. Let it simmer for 8 minutes.
- After 8 minutes, add in the green beans and cook for another 3 minutes. Sample taste the stew and add more seasonings if necessary.
- Serve it hot on a plate with a piece of meat, a potato, a portion of corn and a piece of pumpkin.
- Garnish the cazuela with cilantro and chopped parsley.
- Serve and enjoy it together with your family and friends!
Nutrition Facts : Calories 958 calories, Carbohydrate 127 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 29 grams fat, Fiber 14 grams fiber, Protein 48 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 269 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
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.
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