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cazuela (chilean meat casserole)

jackieb7205 avatar
Recipe by
Jackie Brink
@jackieb7205
norfolk, NE

"Cazuela" is the Spanish word for casserole, and cazuelas of every description are found in every Spanish-speaking country. Only in Chile has one attained the status of national dish. It is a simple dish made with simple ingredients: a light broth with meat (usually chicken or beef), some potatoes, and pumpkin or winter squash, and during the summer months, corn on the cob are the main - and often the only - ingredients. Other vegetables such as carrots, celery, cabbage, and green beans are often included, and noodles and rice are frequent additions.

►
yield 4 to 6
method Stove Top

Ingredients For cazuela (chilean meat casserole)

  • 4-6 c
    chicken stock
  • 4-6
    chicken drumsticks or thighs
  • 1
    butternut squash, peeled and cut into 2-inch (5 cm) pieces
  • 4-6 md
    medium potatoes, peeled
  • 2-3
    carrots, cut into 2-inch (5 cm) pieces (optional)
  • 2-3
    ribs celery, cut into 2-inch (5 cm) pieces (optional)
  • 1-2
    ears corn on the cob, cut into 2-inch (5 cm) pieces (optional)
  • salt and freshly ground pepper to taste
  • cooked white rice for garnish (optional)
  • chopped parsley or cilantro for garnish (optional)
  • hot sauce for garnish

How To Make cazuela (chilean meat casserole)

  • 1
    Combine the stock, chicken, and vegetables in a large pot or Dutch oven and bring to a boil over high heat.
  • 2
    Reduce the heat and simmer covered until the chicken is cooked through and the vegetables are tender, about 30 minutes. Serve in shallow soup bowls garnished with rice and parsley or cilantro if desired. Serve with hot sauce.
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